Jump to Recipe Jump to Video Print Recipe

Masala Kaju curry is a favorite of anyone sitting in a Dhaba for Lunch or Dinner. The taste of spices and the look of butter all around on the curry is a perfect Dhaba style recipe to enjoy at home.

Masala Kaju Curry, a flavorful and aromatic dish featuring cashews in a rich and spiced gravy, brings with it numerous advantages that cater to both taste and nutrition. Firstly, cashews, the star ingredient in this curry, are packed with healthy monounsaturated fats, vitamins, and minerals. These nutrient-dense nuts contribute to heart health, provide energy, and support overall well-being. The preparation of Masala Kaju Curry typically involves soaking the cashews, which not only enhances their texture but also aids in making their nutrients more bioavailable.

Secondly, the masala-infused curry adds a depth of flavor to the dish, making it a savory delight for the taste buds. The spices used, such as cumin, coriander, and garam masala, not only lend their unique tastes but also bring potential health benefits. Many traditional Indian spices are known for their anti-inflammatory and antioxidant properties, contributing to the overall nutritional value of the curry. The inclusion of tomatoes, onions, and garlic in the masala further enhances the flavor profile while providing additional vitamins and antioxidants.

Moreover, Masala Kaju Curry offers a versatile culinary experience. Whether served as a side dish with roti or rice or enjoyed on its own, the curry can be adapted to various dietary preferences. Its rich and satiating nature makes it suitable for special occasions or as a comforting dish during festive gatherings. Overall, Masala Kaju Curry not only celebrates the luxurious texture and taste of cashews but also showcases the diverse and wholesome nature of Indian cuisine.

Know how to make this perfect recipe step by step at home and you will be surprised to taste the result that you have made.

Masala Kaju Curry

Table of Contents

Perfect Masala Kaju Curry in Dhaba Style

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course Main Course

Cuisine Indian

Servings 4 People

Calories 300 kcal

Equipment

2-3 Bowls
Spatula
Pan
Strainer

Ingredients

Tomato Paste

3 No.s Medium Size Tomatoes Big size Cutting
50 Grams Kaju / Cashews
1 Piece Cinnamon
2 Pieces Cardamom
5 Pieces Black Pepper
1 Piece Big Cardamom
2 Piece Mace
1 Piece Bay Leaf (halved)
1 Glass Water

Brown Paste

2 tbsp Oil
2 Pieces Big size onions (Sliced)

Curry Preparation

2 tbsp Oil
200 Grams Kaju / Cashew
50 Grams Butter
2 tbsp Kashmiri Red Chilli Powder
½ tbsp Turmeric
1½ tbsp Coriander Powder
½ tbsp Garam Masala
1 tbsp Ginger Garlic Paste
1 Piece Green Chilli Depending on your taste.
1 tsp Salt
2 tbsp Full Cream
½ Cup Water
50 Grams Butter
½ tsp Kasuri Methi
½ tsp Sugar

Instructions

Making Tomato Paste

Add Tomatoes and Kaju in the bowl
3 No.s Medium Size Tomatoes Big size Cutting, 50 Grams Kaju / Cashews
Add the spices and a Glass of Water
1 Piece Cinnamon, 2 Pieces Cardamom, 5 Pieces Black Pepper, 1 Piece Big Cardamom, 2 Piece Mace, 1 Piece Bay Leaf (halved), 1 Glass Water
Boil on Full flame for 10 mins. So that tomatoes become soft and the taste of spices get mixed up along.
After the tomatoes get soften, remove the bowl from the flame and let it cool for 10-15 Mins.
Now grind this into a paste in a Mixer Grinder.
Using a strainer sieve the paste, so that the paste is smooth. The Tomato paste is ready.

Brown Paste

Add Oil and heat
2 tbsp Oil
Add Sliced onions and fry on high flame until the colour turns brownish. Keep mixing so that the colour is even.
2 Pieces Big size onions (Sliced)
After the colour gets brown remove the fried onions in a bowl, and let them cool. Leave the remaining oil for further cooking.
Now grind this into a paste in a Mixer Grinder.
Using a strainer sieve the paste, so that the paste is smooth. The Brown paste is ready.

Curry Preparation

Add oil to the leftover oil in the pan
2 tbsp Oil
Add Cashews and fry them on a low flame so that they become crunchy.
200 Grams Kaju / Cashew
Remove fried cashews to a bowl and add butter on a low flame and let it melt.
50 Grams Butter
Add Red Chilli Powder, Turmeric, Coriander Powder and Garam Masala. Fry it for ½ minute on a low flame.
2 tbsp Kashmiri Red Chilli Powder, 1½ tbsp Coriander Powder, ½ tbsp Garam Masala, ½ tbsp Turmeric
Add ginger-garlic paste and Green Chilli. Mix it.
1 tbsp Ginger Garlic Paste, 1 Piece Green Chilli
Add Tomato Paste, let it boil on low flame while mixing.
After it gets a boil, add Brown paste and Salt. Mix it.
Add Cream, Salt and Water. Cook for 5 minutes mixing it.
1 tsp Salt, 2 tbsp Full Cream, ½ Cup Water
Add Butter and Kasuri Methi. Mix it and cook on low flame for 1-2 Minutes.
50 Grams Butter, ½ tsp Kasuri Methi
Add Sugar and Fried Cashews. Mix it and Masala Kaju Curry is ready.
½ tsp Sugar

Video

Notes

For frying Cashews just wash and fry immediately for crunchiness.

If you want you can keep few Fried Cashews aside for Garnishing before mixing.

Keyword Cashew, Cashew Curry, Kaju, Kaju Curry, Masala Kaju Curry

Masala Kaju Curry