kaju butter masala recipe, restaurant style kaju butter masala recipe

kaju butter masala recipe with step by step photos – restaurant style recipe of kaju butter masala.

when and as time permits, i do prepare recipes requested by readers. the recipe of kaju butter masala was requested by a few blog readers. so here is the recipe.

the kaju butter masala gravy or curry is rich, creamy and on the sweeter side. its also mild and not spicy, so good for kids. whole cashews as well as powdered cashews are added in the recipe. the gravy is tomato based one and is similar to the paneer butter masala gravy i make. garlic is added, but you can easily skip garlic and make a no onion no garlic version. you can also check kaju khoya curry recipe.

the recipe being rich, makes for a good party dish or for a weekend meal. serve kaju butter masala with tandoori rotis, naan, chapatis. you can also serve it with jeera rice or veg pulao.

lets start step by step kaju butter masala recipe:

1. first heat 1 tbsp butter or oil in a pan or kadai. make sure that the butter does not brown. so melt the butter on a low flame.

2. then add 1 cup kaju/cashews (120 grams).

3. stir and saute the cashews till they become golden.

4. remove them in a plate and keep aside.

5. in the same pan, add 1 tej patta and saute for a few seconds.

6. then add 1.5 cups roughly chopped tomatoes and ½ cup water. about 4 medium or 3 large tomatoes. stir well and simmer the mixture on a medium to high flame till the tomatoes soften. you can also cover the pan and cook the tomatoes.

7. when the tomatoes are simmering, take 18 to 20 cashews in grinder or blender.

8. powder very fine. if fat is released while grinding cashews, then its alright. scrape the sides and powder them fine.

9. remove and keep the ground cashews aside.

10. meanwhile, the tomatoes have softened. switch off the flame and allow the the tomatoes to become warm or cool down completely.

11. discard the tejpatta and add the tomatoes in the same grinder or blender jar in which we ground the cashews.

12. blend the tomatoes to a smooth puree. keep aside.

13. in the same pan in which we sauteed the cashews and cooked the tomatoes, heat 2 tbsp butter.

14. lower the flame and add 1 tsp ginger-garlic paste (½ inch ginger + 3 to 4 garlic crushed to paste in a mortar-pestle). stir and saute for some seconds till the raw aroma of ginger-garlic goes away.

15. add the cashew powder.

16. stir very well.

17. on a low flame, keep on stirring the cashew powder, so that it cooks uniformly. you have to stir continuously, otherwise the cashew powder sticks to the pan and can get burned or too browned.

18. stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma. don't brown the cashew powder.

19. then add the tomato puree.

20. stir very well.

21. saute the tomato puree for about 4 minutes on a low to medium flame.

22. then add ½ tsp kashmiri red chili powder or deghi mirch. stir very well.

23. now add ⅔ to ¾ cup water or as required. stir again.

24. add 1 to 2 slit green chilies.

25. simmer the gravy for 3 to 4 minutes on a low to medium flame.

26. then add the sauteed cashews. stir. you can also keep a few cashews for garnish.

27. season with salt as required.

28. add ¼ to ½ tsp sugar. stir and simmer for a further 2 minutes.

29. lastly add ½ tsp garam masala powder, 2 to 3 tbsp low fat cream, 1 tsp kasuri methi, crushed or a pinch of methi powder/fenugreek seeds powder.

30. stir again till the entire cream is mixed well with the gravy. switch off the flame. check the seasoning and add more salt or sugar if required.

31. garnish with coriander leaves and serve kaju butter masala with tandoori rotis, naan, rotis. you can also it with jeera rice or veg pulao.

if you are looking for more curry recipes then do check matar masala, gobi masala, bhindi masala, tawa paneer masala, chana masala, rajma masala, palak paneer and paneer pasanda recipe.

kaju butter masala recipe below:

kaju butter masala recipe

kaju butter masala - restaurant style kaju butter masala with a rich, creamy gravy.

AUTHOR: dassana

RECIPE TYPE: curry

CUISINE: north indian, punjabi

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for sauteing cashews:

• 1 cup kaju/cashews, 120 grams
• 1 tbsp butter or oil

for gravy:

• 4 medium or 3 large ripe red tomatoes, 1.5 cups roughly chopped tomatoes
• 1 indian bay leaf/tej patta
• ½ cup water
• 18 to 20 kaju/cashews
• 1 tsp ginger-garlic paste or ½ inch ginger + 3 to 4 garlic crushed to paste in a mortar-pestle
• 1 or 2 green chilies, slit
• ½ tsp kashmiri red chili powder or deghi mirch
• ½ tsp garam masala powder
• 2 to 3 tbsp cream, 25% to 35% fat
• ⅔ to ¾ cup water or add as required
• 2 tbsp butter
• ¼ to ½ tsp sugar or add as per taste
• 1 tsp kasuri methi, crushed or a pinch of methi powder/fenugreek seeds powder
• 1 to 2 tbsp chopped coriander leaves for garnish
• salt as required

INSTRUCTIONS

sauteing cashews:

1. first heat 1 tbsp butter or oil in a pan. make sure that the butter does not brown. so melt the butter on a low flame.
2. then add 1 cup cashews (120 grams).
3. stir and saute the cashews till they become golden. remove them in a plate and keep aside.

preparing gravy:

1. in the same pan, add 1 tej patta and saute for a few seconds.
2. then add 1.5 cups roughly chopped tomatoes and ½ cup water. about 4 medium or 3 large tomatoes. stir well and simmer the mixture till the tomatoes soften.
3. when the tomatoes are simmering, take 18 to 20 cashews in grinder or blender and powder very fine. if fat is released while grinding cashews, then its alright.
4. remove and keep the ground cashews aside.
5. meanwhile, the tomatoes have softened. switch off the flame and allow the the tomatoes to become warm or cool down completely.
6. discard the tejpatta and add the tomatoes in the same grinder or blender jar in which we ground the cashews.
7. blend the tomatoes to a smooth puree. keep aside.
8. in the same pan in which we sauteed the cashews and cooked the tomatoes, heat 2 tbsp butter.
9. lower the flame and add 1 tsp ginger-garlic paste. stir and saute for some seconds till the raw aroma of ginger-garlic goes away.
10. add the cashew powder. stir very well.
11. on a low flame, keep on stirring the cashew powder, so that it cooks uniformly.
12. stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma.
13. then add the tomato puree. stir very well.
14. saute the tomato puree for about 4 minutes on a low to medium flame.
15. then add ½ tsp kashmiri red chili powder or deghi mirch. stir very well.
16. then add ⅔ to ¾ cup water or as required. stir again.
17. add 1 to 2 slit green chilies.
18. simmer the gravy for 3 to 4 minutes on a low to medium flame.
19. then add the sauteed cashews. stir.
20. season with salt as required. simmer for a further 2 minutes.
21. lastly add ½ tsp garam masala powder, 2 to 3 tbsp cream, 1 tsp kasuri methi, crushed or a pinch of methi powder/fenugreek seeds powder.
22. stir again till the entire cream is mixed well with the gravy. switch off the flame.
23. garnish with coriander leaves and serve kaju butter masala with tandoori rotis, naan, chapatis. you can also serve it with jeera rice or veg pulao.

3.2.2925

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