Kaju masala curry Recipe


Kaju masala curry Recipe



40 mins
5
10 mins




Introduction

 

When I was a kid, I spent a lot of my childhood in Alwar, and there, I discovered an incredibly delightful dish called Kaju Masala Curry. This dish brings back memories of enjoying it at local dhabas, where the rich, creamy cashew gravy was always a treat. I decided to recreate this delicious dish at home, and it's now a family favorite, especially when served with tandoori roti or pulao. The rich, nutty flavor of cashews in a spicy, aromatic gravy is something that instantly takes me back to those carefree days.

 

In Alwar, the cashews in the curry were always perfectly golden and added a special touch to every meal. The aroma of freshly ground spices mixed with the creamy cashew paste is something you can never forget. This dish is not only nostalgic but also a fantastic addition to any dinner table, especially for special occasions.

 

 

 

Ingredients of Kaju Masala Curry

 

  • 1 cup whole cashews
  • 2 tbsp vegetable oil
  • 2 tbsp ghee (clarified butter)
  • 1 large onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 green chili, chopped
  • 1 tsp cumin seeds
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 4-5 black peppercorns
  • 1 bay leaf
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 cup yogurt, whisked
  • 1/2 cup heavy cream
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • Salt to taste
  • Fresh coriander leaves for garnish

 

 

Instructions of Kaju Masala Curry

 

1. Prepare the Cashews

Whole cashews frying in a pan until golden brown.

  • In a pan, heat 1 tablespoon of oil and fry the cashews until they turn golden brown. Set aside a few whole cashews for garnishing and blend the rest into a smooth paste with a little water.

 

2. Sauté the Aromatics

Aromatic spices including cumin seeds, cardamom pods, peppercorns, and bay leaf sizzling in hot oil in a pan.

  • In the same pan, heat the remaining oil and ghee. Add cumin seeds, cardamom pods, peppercorns, and bay leaf. Sauté for a few seconds until aromatic.
  • Add the chopped onions and cook until they turn golden brown.

 

3. Add Tomatoes and Spices

Chopped tomatoes and a blend of spices including turmeric powder, red chili powder, and coriander powder cooking in the pan until tomatoes are mushy.

  • Add the ginger-garlic paste and chopped green chili. Sauté for a minute.
  • Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes turn mushy and the oil separates.

 

4. Blend the Mixture

Smooth paste of cooked onion-tomato mixture being blended in a blender.

  • Allow the mixture to cool slightly and blend it into a smooth paste. Return the paste to the pan.

 

5. Add Cashew Paste

Smooth cashew paste being added to the pan with yogurt mixture.

  • Add the cashew paste to the pan and cook on low heat, stirring frequently. Add a little water if the mixture is too thick.

 

6. Simmer and Season

Cream and kasuri methi being added to the simmering curry.

  • Add salt to taste and garam masala. Simmer the curry for a few minutes until it thickens and the flavors meld together.
  • Stir in the cream and sprinkle with kasuri methi.

 

7. Garnish and Serve

Garnished Kaju Masala Curry with fresh coriander leaves and whole cashews on top.

  • Garnish with reserved whole cashews and fresh coriander leaves. Serve hot with naan, roti, or rice.

 

 

 

About the Recipe

 

Kaju Masala Curry is a rich and creamy curry made with whole and ground cashews, which impart a unique nutty flavor to the dish. The key to this recipe is toasting the cashews to a golden brown, which enhances their natural sweetness and depth. The curry is typically made with a blend of onions, tomatoes, and a mix of aromatic spices, including cardamom and black pepper. This dish is popular in North Indian cuisine and is often served at special occasions due to its luxurious taste and texture. The use of yogurt adds a slight tanginess, balancing the richness of the cashews, while the finishing touch of cream, butter, and kasuri methi elevates the dish to a restaurant-quality level.

 

 

 

Cooking Tips

 

  1. Toast Cashews Carefully: Ensure you fry the cashews to a golden brown but not too dark. This brings out their sweetness and prevents them from turning bitter.
  2. Balance Spices: Adjust the quantity of chili powder and other spices to suit your taste. If you prefer a milder curry, reduce the amount of red chili powder.
  3. Smooth Gravy: Blend the onion and tomato mixture until smooth for a silky curry. Adding a little water while blending helps achieve the desired consistency.
  4. Use Fresh Ingredients: Fresh ginger, garlic, and whole spices will make a significant difference in the flavor of your curry.
  5. Avoid Curdling Yogurt: Add yogurt at a lower temperature and stir continuously to prevent curdling.
  6. Consistency Check: The consistency of the curry can be adjusted with water or milk to make it more or less thick as per your preference.
  7. Finish with Fresh Cream: Adding fresh cream at the end gives the curry a rich, creamy finish. Don’t skip this step for an authentic taste.
  8. Rest Before Serving: Let the curry rest for a few minutes after cooking to allow the flavors to meld together.

 

 

 

Pairing Guide

 

  1. Breads: Serve Kaju Masala Curry with tandoori roti, naan, or paratha for a hearty meal. The bread soaks up the rich gravy beautifully.
  2. Rice: Pair it with steamed basmati rice or jeera rice for a perfect combination. The simplicity of the rice complements the rich curry.
  3. Biryani: This curry goes exceptionally well with biryani, enhancing the overall flavor experience.
  4. Pickles: Serve with a side of Indian pickles for an added tangy and spicy kick.
  5. Salad: A fresh cucumber and tomato salad with a dash of lemon juice is a great side that provides a refreshing contrast to the rich curry.
  6. Raita: A simple cucumber raita or boondi raita can help balance the spiciness of the curry.
  7. Papad: A crisp, fried papad can add a crunchy element to your meal.
  8. Beverages: Enjoy this curry with a glass of chilled lassi or a minty lemonade to cool down the spice level.

 

 

 

Frequently Asked Questions about Kaju Masala Curry

 

  1. What is Kaju Masala Curry?

    • Kaju Masala Curry is a rich, creamy curry made with cashews and a blend of aromatic spices, commonly served in North Indian cuisine.

  2. Can I make Kaju Masala Curry vegan?

    • Yes, you can substitute yogurt with coconut milk or cashew cream and skip the cream and butter or use vegan alternatives.

  3. How do I prevent the yogurt from curdling?

    • Add yogurt at a lower temperature and stir continuously. You can also mix it with a little flour to stabilize it.

  4. What can I use instead of cashews?

    • You can use almonds or peanuts, but they will give a different flavor and texture.

  5. How long can I store Kaju Masala Curry?

    • It can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

  6. Can I make Kaju Masala Curry without onions and garlic?

    • Yes, you can skip onions and garlic and use more tomatoes and ginger for flavor.

  7. What is the best way to toast cashews for this recipe?

    • Fry cashews in hot oil until golden brown, or you can roast them in an oven at 350°F (175°C) for 10 minutes.

  8. Can I use store-bought cashew paste?

    • Yes, but making fresh cashew paste at home will give a more authentic and richer flavor.

  9. Is Kaju Masala Curry very spicy?

    • The spiciness can be adjusted according to your preference by varying the amount of chili powder used.

  10. Can I freeze Kaju Masala Curry?

    • Yes, you can freeze it for up to a month. Thaw in the refrigerator overnight and reheat before serving.