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Kaju Masala or Cashew Curry recipe

INGREDIENTS:

1 cup Cashew Nuts 3 Tomatoes 1 teaspoon Ginger-Garlic Paste 2 Onions 1 inch Cinnamon 3 Cloves 3 Green Cardamoms 1 teaspoon Coriander Seeds teaspoon Cumin Seeds 4-5 Dried Red Chillies teaspoon Garam Masala table spoon Kasuri Methi/Dried Fenugreek Leaves Oil/Ghee Salt to taste

METHOD OF PREPARATION:

1. Heat a teaspoon of oil or ghee in a pan on medium heat. Add cashew nuts and fry till it becomes light golden brown. Take out in a bowl and keep aside. 2. Chop onions and grind them along with cinnamon, cloves, cardamoms, coriander, cumin seeds, dried red chillies and few cashew nuts. Remove this onion paste and keep aside in a bowl. 3. Then chop tomatoes, and grind them to make smooth puree. 4. In a pan heat about 2 table spoon of ghee. Once hot add crushed kasuri methi and ginger-garlic paste, splitted dried chillies mix well for 2 minutes. Then add garam masala. Saute it for a minute. 5. Then add onion paste. Cook it on medium flame, stirring continuously, till its raw smell disappears and the oil starts to leave the sides. It will take about 8-10 minutes. 6. Then add tomato puree and cook it for another 3-4 minutes. 7. Cook this mixture till it leaves oil or reduces. Then add salt, and about 1 -2 cups of water. Mix well and cook for about 7 minutes. 8. Finally add fried cashew nuts, fresh cream if using, and cook for another 5 minutes on low flame. 9. Switch off the flame and garnish with chopped coriander leaves. 10. Now Kaju Masala or Cashew Curry is ready. Serve this with Naan or Chapati - See more at: http://krishnalovesfood.blogspot.se/2013/11/kaju-masala-orcashew-curry-recipe.html#sthash.USXLps9V.dpuf

Kaju Butter Masala (Cashew Curry)

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Prep time
15 mins

Cook time
25 mins

Yield: 2

Ingredients

Cashew nuts cup Oil 2 teaspoons Onion 1 medium, chopped roughly Ginger 1 inch piece, chopped roughly Green chilies 2, chopped roughly Tomatoes 2, chopped roughly Butter 1 tablespoons Bay leaf 1 Cloves 4 Cinnamon stick 1 inch piece Turmeric powder teaspoon Coriander powder 2 teaspoons Red chili powder teaspoon Dried fenugreek leaves (Kasoori methi) 1 teaspoon Heavy whipping cream (Malai) cup Water cup (More or less depending on your liking gravy consistency) Cilantro few sprigs, chopped finely (Do not skip)

Instructions
1. Heat a teaspoon of oil in a pan on medium heat. Add cashew nuts and fry till it becomes light brown. Take out in a bowl and keep aside. 2. Heat remaining teaspoon of oil in a pan on medium heat. Once hot, add chopped onions, ginger and green chilies. Saut it for few minutes till onion becomes translucent. 3. Let the onion mixture cool a bit and grind it into a blender into smooth paste. Remove in a bowl and keep aside. In same blender add chopped tomatoes and make smooth puree. 4. In the same pan, heat butter. Once hot add bay leaf, cloves and cinnamon stick. Saut till you get nice fragrance. 5. Then add onion paste. Mix well and saut it till it becomes golden brown or it leaves the sides of the pan. It will take about 7-8 minutes. 6. Add turmeric powder, red chili powder, coriander powder and Kasoori methi. Mix well. Saut it for one minute. Then add pureed tomatoes. Mix well. 7. Cook this mixture till it leaves oil or reduces. Then add salt, cream and water. Mix well. 8. Let the gravy come to a boil. 9. Then add fried cashew nuts and cook for a minute. Add chopped cilantro just before serving. (Please Do not skip chopped cilantro it gives inviting look to the dish.) 10. Mix well. Serve hot. Additional Info Serve with: Naan, roti or paratha Sliced onions with few drops of lemon Buttermilk as a side Or with Rice.

- Ingredients for Makhana Kaju curry

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- How to make Phool Makhana Curry

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