Let the spices sizzle for 30 seconds.ģ- Then add 1.5 teaspoon kashmiri red chili powder and cook the chili powder in the oil for 10 to 15 seconds until you see a nice bright red color.Ĥ- Then add the finely chopped onion (from 1 medium red onion, I used my food/onion chopper to chop it really fine). Once hot, add the whole spices- 1-inch cinnamon stick, 1 bay leaf, 2-3 whole cloves, 1 star anise and 1 teaspoon shahi jeera. Remove cashews from pan on a plate and set aside.Ģ- To the same pan, now add 1 tablespoon ghee and 1 tablespoon oil. Then add 1 cup whole cashews and sauté, stirring often until the cashews turn light golden brown in color, around 2 to 3 minutes.
#Cashew nut yogurt how to
How to Make Kaju Masala Curryġ- To a pan on medium heat, add 2 teaspoons ghee. Cream adds to richness and also add a touch of sweetness to this curry. If the tomatoes being used in the curry are quite tangy, then cut down on the yogurt. Yogurt & cream: yogurt adds to the tanginess in the curry and one can adjust the amount to preference. Spices: we use whole spices like cinnamon stick, star anise, shahi jeera and ground spices like kashmiri red chili powder, coriander, and ground fennel in this recipe for lot of flavor and aroma. I use lots of ginger and garlic and pulse them fine using a food processor or any hand food chopper that you may have. Garlic & ginger: using fresh ginger and garlic is the key here. I used the same chopper for both onions and tomatoes. Similarly, the tomatoes can be pureed or chopped/grated.
I recommend using an onion chopper here as we want the onions to be really fine here (or grated). Onion & tomatoes: the base of the curry is made with onions and tomatoes. This recipe uses a whole bunch of ground and whole spices for that extra flavor.Ĭashews: for this recipe you need raw, unsalted, unroasted cashews. It can definitely be a part of your Diwali, Holi or Raksha Bandhan menu. This is a really rich and creamy curry and so it’s perfect for special occasions and festivals. It’s a great dish to make when you want a creamy curry but are out of vegetables or paneer! The cashews are first roasted in ghee until golden and then cooked along with onions, tomatoes and spices. It’s a curry made with whole raw cashews.
But I wanted some texture here and so I have made it with finely chopped onions, tomatoes and lot of ginger and garlic without pureeing the gravy. One way to make it is in a restaurant style makhani gravy like in this paneer makhani recipe.
This kaju masala can be made in several ways. It doesn’t have to be vegetable, it can be papad ki sabzi (made with papadums) or gatte ki sabzi (made with gram flour dumplings) or this kaju masala made with cashews! If you have never had a cashew curry, then you are in for a treat. In India, we can make a sabzi out of anything. Ghee roasted cashews are cooked along with onion, tomatoes and a whole bunch of whole and ground spices to make this flavorful curry. Rich and creamy Kaju Masala Curry is the perfect curry for special occasions.
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