Kaju Masala

Are you ready to experience the epitome of Indian cuisine? Look no further than this delectable Kaju Masala recipe, featuring the perfect blend of spices, creamy cashew paste, and succulent flavors. This mouth-watering dish is sure to impress your guests and leave you wanting more.

Preparation Time: 15-20 minutes
Cooking Time: 25-30 minutes
Serves: 4-6 people

Ingredients

For the Creamy Cashew Paste:

• 3 medium-sized onions, chopped ( Pyaaz )
• 40-45 cashew nuts (or 3/4th cup) (Kaju)
• Water, for boiling

For the Aromatic Gravy:

• 3 tablespoons ghee (clarified butter)
• 40-45 cashew nuts (or 3/4th cup) (Kaju)
• 1 tablespoon oil
• 1 teaspoon cumin seeds (Jeera)
• 2-3 cardamom pods (Hari Elaichi)
• 1-inch cinnamon stick (Dalchini)
• 1 bay leaf (Tej Patta)
• 2 cloves garlic, chopped (Lehsun)
• 2 green chilies, chopped (Hari Mirchi)
• 2 medium-sized onions, chopped (Pyaaz)
• 1 tablespoon ginger garlic paste (Adrak Lehsun Ka Paste)
• 1/2 teaspoon turmeric powder (Haldi)
• 1 tablespoon Kashmiri red chili powder (Kashmiri Lal Mirch)
• 2 teaspoons coriander powder (Dhaniya)
• 1 teaspoon cumin powder (Jeera)
• 3-4 medium-sized tomatoes, chopped (Tamatar)
• Salt, to taste
• 1 teaspoon dried fenugreek leaves (Kasuri Methi)
• 1 teaspoon garam masala powder
• 1 tablespoon butter (optional)
• 2-3 tablespoons cream (optional)
• Fresh coriander leaves, for garnish

Instructions

1. Create the Creamy Cashew Paste: Boil the chopped onions and cashew nuts in water for 10-12 minutes, then strain and rinse them with fresh water. Transfer the mixture to a grinding jar, add a little water, and grind to a smooth paste. Set it aside for later use.
2. Shallow Fry the Cashews: Heat ghee in a wok over low heat, and shallow fry the cashew nuts until golden brown. Drain the cashews on absorbent paper and keep them aside.
3. Prepare the Aromatic Gravy: In the same wok, add oil, cumin seeds, cardamom pods, cinnamon stick, bay leaf, garlic, and green chilies. Cook on low heat until the garlic is fragrant.
4. Add Onions and Spices: Cook the chopped onions until they’re golden brown, then add the ginger garlic paste, turmeric powder, and Kashmiri red chili powder. Stir and cook for 1-2 minutes.
5. Blend in Coriander Powder and Cumin Powder: Add coriander powder, cumin powder, and a little water to avoid burning the spices. Cook until the ghee is released.
6. Tomato Magic: Add chopped tomatoes, salt, and stir well. Cover and cook on low heat for 10-15 minutes, stirring occasionally, until the ghee is released.
7. The Final Touches: Add the prepared cashew paste, shallow-fried cashews, kasuri methi, garam masala powder, butter, and cream (if using). Stir and cook for 2-3 minutes, adjusting the seasoning as needed.
8. Finishing Touches: Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or your favorite Indian bread.

Enjoy the Kaju Masala: Revel in the luxurious and creamy textures of this Kaju Masala, a testament to the rich culinary heritage of India. Perfect for gatherings or cozy family meals, this dish is bound to win hearts with its exquisite flavors and aromatic allure.