Kaju Curry Recipe | Restaurant Style Kaju masala Curry | Perfect Side dish for Chapathi & Jeera Rice | Kaju Masala Dhaba Style
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Prep Time: 15 mins
Cook Time: 40 mins
Servings: 6
To Make Tomato Cashew Paste
Tomato - 3 Nos
Cashew Nuts - 75 Gms
Oil - 2 Tbsp
Ghee - 1 Tsp
Onion - 1 No.
Ginger
Garlic - 6 Cloves
Green Chilli - 2 Nos
Salt - 1 Tsp
Turmeric Powder - 1/4 Tsp
Kashmiri Chilli Powder - 2 Tsp
Coriander Powder - 1 Tsp
Cumin Powder - 1 Tsp
Water
To Make Kaju Curry
Oil - 2 Tbsp
Ghee - 1 Tbsp
Cashew Nuts - 200 Gms
Cumin Seeds - 1 Tsp
Cinnamon, Cloves, Cardamom
Onion - 1 No.
Ground Paste
Garam Masala - 1 Tsp
Kashmiri Chilli Powder - 2 Tsp
Salt - 1 Tsp
Sugar - 1/2 Tsp
Water - 1/2 Cup
Kasuri Methi
Coriander Leaves
Method:
1. Take tomatoes and cashewnuts in hot water and blanch for 10 mins on medium flame. Once the tomatoes are cooled down, remove the skin and chop them into small pieces.
2. Take oil for deep frying in a kadai and fry a few cashewnuts until they are golden brown. Keep them aside.
3. To a pan, add oil and ghee. Add sliced onions, finely chopped ginger and garlic.
4. Add finely chopped green chillies and mix well.
5. Once the onions are nicely browned, add the blanched tomatoes along with cashewnuts.
6. Mix and saute for about a minute. Then add salt, turmeric powder, red chilli powder, coriander powder and cumin powder. Mix well for a few seconds and add water. Cook for 2-3 minutes.
7. Once the water evaporates, turn off the stove and cool the ingredients. Then transfer them to a mixer jar and grind into a fine, smooth paste by adding a little water. Keep the masala paste aside.
8. Take oil and ghee in a wide kadai.
9. Add cumin seeds, cinnamon, cloves, cardamom and saute.
10. Add finely chopped onions and saute for 5 mins.
11. Once the onions are nicely browned, add the ground tomato and cashewnut paste. Mix well.
12. Pour some water in the mixer jar to remove the paste stuck to the surface. Transfer the same water to the kadai and mix well.
13. Cover the kadai with a lid and cook the curry for about 10 mins.
14. After 10 mins, add garam masala powder, Kashmiri red chilli powder and salt. Add sugar to balance the flavors. Mix everything once.
15. Add 1/2 cup of water to dilute the curry after you see some bubbles.
16. Cover the kadai with a lid for 5 mins and cook the gravy.
17. Finally add some crushed kasuri methi leaves and chopped coriander leaves.
18. Add the roasted cashewnuts and mix well.
19. Garnish the Kaju curry with red chilli powder and fried onion tadka. Top it off with some fried cashewnuts.
20. Yummy Kaju Curry is ready to be served hot and nice with any Indian bread of your choice!
Kaju Masala Curry is a rich cashewnut based gravy curry. In this recipe a lot of cashewnuts are used to bring the taste of cashewnuts in the curry along with onions, tomatoes and other common Indian condiments and spice powders. This recipe involves a few steps but they are very quick and easy to make. You can enjoy this kaju curry with any Indian bread like phulka, roti, naan/chapati etc. Watch this video till the end to get a step-by-step process to make Dhaba style kaju curry easily at home. Do try this recipe and let me know how it turned out for you guys in the comments section below.
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