whatshot
kaju masala
kaju masala

Ayushi Pandey

Nutri-rating

Nutri-rating

Prep Time

: 30

Hours
Cooking Time

: 30

Hours
Serves

4

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 21.3 g
Sat Fat 4.93 g
Salt 191.0 mg
Sugars 4.02 g
  • Other Items
Ingredients
  1. 1 cup Cashew Nuts
  2. 1 tbsp Butter
  3. 4 Tomatoes Chopped
  4. 1 Bay Leaf
  5. 1/2 cup Water
  6. 1 tsp Ginger Garlic Paste
  7. 2 Green Chilies Slit
  8. 1/2 tsp Red Chili Powder
  9. 1/2 tsp Garam Masala Powder
  10. 3 tbsp Cream
  11. 1/2 tsp Sugar
  12. 1/2 tsp Methi Powder
  13. 1/2 tsp Salt
  14. Leaves A Few Chopped Corianderfor Garnish.
  15. cashew 20
Steps
  1. saute the bay leaf over a low flame for a few seconds.
  2. Add the chopped tomatoes and ½ cup water.
  3. Stir, and allow the mixture to simmer until the tomatoes become soft.
  4. Once the tomatoes soften, remove the mixture and allow it to cool.
  5. Grind the cashew nuts to a fine powder in a blender.
  6. Set powder aside.
  7. Remove the bay leaf from the tomato gravy and blend the tomatoes into a smooth puree.
  8. Heat the 2 tbsp butter over a low flame, and add the ginger garlic paste.
  9. Saute the paste for a couple of seconds.
  10. Add the cashew powder and stir constantly until the powder becomes golden.
  11. Add the tomato puree and stir well.
  12. After 3-4 minutes add the red chilli powder, the ¾ cup of water and the green chillies.
  13. Allow the mixture to simmer on a medium heat for two minutes.
  14. Add the salt and sautéed cashew nuts.
  15. Allow the mixture to simmer for another two minutes, stirring occasionally.
  16. Add the garam masala powder, the cream and methi powder.
  17. Stir well for a minute.
  18. Remove curry from stove, pour into a serving bowl.