Kaju Curry Recipe:
Kaju Curry – simmered cashew nuts (kaju) cooked in a tomato, onion, and spices-based wealthy and velvety sauce, is a delightful eatery fashion Veggie lover Punjabi Curry culminates for celebrations like Diwali, Holi, etc., and extraordinary events like birthdays and commemorations. The sauce arranged in this kaju masala curry recipe has a smooth and rich surface and tastes like that of paneer butter masala curry. Take this step-by-step photo recipe of Kaju Masala to learn how it gets its restaurant-like taste and flavor with Kasuri Methi and Cinnamon and profound tasty ruddy color without utilizing fake nourishment color with ground Beetroot.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 3 servings
Ingredients:
| 1 cup Cashew Nuts (divided broken or whole) |
| 1 huge Onion, chopped (approx. 1/2 cup) |
| 2 huge Tomato, chopped (approx. 3/4 cup) |
| 1-inch long piece of Cinnamon |
| 1-2 little cloves of Garlic, chopped |
| 1/2 inch piece of Ginger, chopped |
| 1 Green Chilli, chopped |
| 1 tablespoon ground Beetroot, discretionary (included to get dim ruddy color) |
| 1/2 teaspoon Red Chilli Powder |
| 1 teaspoon Cumin-Coriander Powder, optional |
| A squeeze of Turmeric Powder, optional |
| 1/2 cup Milk (or water) |
| 1/2 cup Water |
| 1/2 teaspoon Kasuri Methi, (Dried Fenugreek Leaves), optional |
| 2 tablespoons finely chopped Coriander Leaves, for garnishing |
| 2 tablespoons Oil |
| Salt to taste |
Directions:
1. Warm 1 teaspoon oil in a non-stick kadahi or an overwhelming base pan. Include cashew nuts.
2. Roast them over medium-low fire for around 6-7 minutes until they turn light brown. Mix persistently to cook them equally and anticipate burning. Exchange them to a plate.
3. In the same kadahi, warm 2 teaspoons of oil over medium fire. Include a piece of cinnamon, chopped onion, garlic, ginger, and green chili.
4. Sauté until the onion turns translucent. Turn off the fire and let the blend cool for a while.
5. Whereas the blend is cooling, let’s make the cashew-tomato puree; Include 2 tablespoons (approx. 6-8 entire nuts) of roasted cashew nuts in the little jostle of a blender processor. Crush until smooth powder.
6. Include chopped tomato.
7. Crush until smooth to make cashew-tomato puree. Exchange it to a little bowl. Rub the sides with a spatula.
8. Include sautéed onion blend in the same jar.
9. Crush until smooth paste.
10. Warm the remaining 1-tablespoon oil in the same kadahi (utilize 2-tablespoons oil if you are not utilizing a non-stick kadai to avoid staying). Include onion paste and ground beetroot.
11. Sauté until oil begins to isolate (around 3 minutes).
12. Include cashew-tomato puree, ruddy chili powder, cumin-coriander powder, a squeeze of turmeric powder, and salt.
13. Blend well and sauté until oil begins to partition. It will take around 3-4 minutes.
14. Include roasted cashew nuts. Blend well and cook for a minute.
15. Include 1/2 cup milk and 1/2 cup water.
16. Blend well and cook secured for 3 minutes to avoid splattering.
17. Evacuate the top, blend well, and cook until the sauce turns small and thick. Include kasuri methi and chopped coriander leaves.
18. Blend well and turn off the fire. Kaju Curry is presently prepared for serving.
Tips and Variations:
- Kaju Masala Curry arranged with this recipe has a mellow zesty flavor. To make it spicier, include more ruddy chili powder.
- Add a squeeze of cardamom powder in step 17 to make it indeed more fragrant and allow it a restaurant-like flavor.
- Add shallow fricasseed capsicum or green beans along with roasted cashew nuts in step 14 for a variation.
Taste: Mild Zesty with Velvety Gravy
Serving Ideas: Serve Kaju Masala Curry with Garlic Naan or Punjabi Kulcha and lassi for lunch or dinner.