Connect with us

Indian Vegetarian Recipes

Kaju Masala Curry (Cashew Curry)

cashews with spices served in a copper kadai

Rich and creamy Kaju Masala Curry is the perfect curry for special occasions. Ghee roasted cashews are cooked along with onion, tomatoes and a whole bunch of whole and ground spices to make this flavorful curry.

cashews with spices served in a copper kadai

In India, we can make a sabzi out of anything. 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.

This kaju masala can be made in several ways. One way to make it is in a restaurant style makhani gravy like in this paneer makhani recipe. 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.

What is Kaju Masala

It’s a curry made with whole raw cashews. The cashews are first roasted in ghee until golden and then cooked along with onions, tomatoes and spices. It’s a great dish to make when you want a creamy curry but are out of vegetables or paneer!

This is a really rich and creamy curry and so it’s perfect for special occasions and festivals. It can definitely be a part of your Diwali, Holi or Raksha Bandhan menu.

Ingredients

This recipe uses a whole bunch of ground and whole spices for that extra flavor.

ingredients for making cashew curry arranged on a board

Cashews: for this recipe you need raw, unsalted, unroasted cashews.

Onion & tomatoes: the base of the curry is made with onions and tomatoes. I recommend using an onion chopper here as we want the onions to be really fine here (or grated). Similarly, the tomatoes can be pureed or chopped/grated. I used the same chopper for both onions and tomatoes.

Garlic & ginger: using fresh ginger and garlic is the key here. I use lots of ginger and garlic and pulse them fine using a food processor or any hand food chopper that you may have.

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.

Yogurt & cream: yogurt adds to the tanginess in the curry and one can adjust the amount to preference. If the tomatoes being used in the curry are quite tangy, then cut down on the yogurt. Cream adds to richness and also add a touch of sweetness to this curry.

How to Make Kaju Masala Curry

1- To a pan on medium heat, add 2 teaspoons ghee. Then add 1 cup whole cashews and sauté, stirring often until the cashews turn light golden brown in color, around 2 to 3 minutes. Remove cashews from pan on a plate and set aside.

2- To the same pan, now add 1 tablespoon ghee and 1 tablespoon oil. 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. Let the spices sizzle for 30 seconds.

3- 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.

4- Then add the finely chopped onion (from 1 medium red onion, I used my food/onion chopper to chop it really fine). Stir well and cook the onions for around 5 minutes, stirring often.

step by step picture collage of making kaju masala

5- Add the finely chopped ginger and garlic (from 5 large garlic cloves and 1.5 inch ginger), stir and cook for 2 to 3 minutes.

6- Then add the tomatoes (sorry I lost the photos for this step :(). But puree or grate or use your food processor to really finely chop/blend 3 medium tomatoes and add that to the pan. Stir, then cover and and cook the tomatoes for 7 to 8 minutes until they are completely cooked and oil is oozing from the sides.

7- Add the spices- 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder (start with 1/2 and add remaining 1/4 if you prefer more of the fennel flavor, I do add 3/4 teaspoon), remaining 1/4 teaspoon of Kashmiri red chili powder (this is optional if you want a brighter red color), 3/4 teaspoon salt and 1 teaspoon sugar. Also add 1/4 cup (2 oz) water along with. Stir and cook the spices for 1 minute.

8- Then add 3 tablespoons yogurt (make sure it’s whisked and at room temperature) and stir continuously until it’s all well combined. Reduce the quantity of yogurt to 2 tablespoons if the tomatoes are very tart/sour. Stir and cook for 2 more minutes.

step by step picture collage of making kaju masala

9- Now add 1/2 to 3/4 cup (4 oz to 6 oz) of water to the pan. Mix well and let it come to a light simmer.

10- Add kasuri methi and stir.

11- Finally add in the fried cashews and stir well. Cook for 30 seconds.

12- Then add 2 to 3 tablespoons heavy cream. Cook for 1 more minute and then turn off heat. Sprinkle garam masala and cardamom powder on top. Serve warm!

step by step picture collage of making kaju masala

You can serve this kaju masala/kaju curry with so many breads like garlic naan, spinach puri. You can even serve it with jeera rice. It can also be served as a part of a rich Indian meal along with dal makhani.

I hope you guys enjoy this recipe of Cashew Curry because it’s:

  • really rich!
  • so creamy
  • seriously good
  • packed with flavors
  • so good with naan!

Vegan Variation

If you want to make this vegan, swap the plain yogurt with plain almond milk yogurt and the cream with coconut cream or milk. For the ghee, just use oil or vegan butter.

cashew curry served with parathas on a plate

Tips & Notes

  • If you want to not fry your cashews in ghee, you can also air fry them. Air fry at 325 F degrees for 6 to 8 minutes, shake often for even cooking.
  • You can adjust the consistency of this dish to your preference. I like it kind of semi-dry. If you want to make it more of a saucy consistency, add more water.
  • If you are not a fan of fennel flavor (it can get very prominent) start with 1/2 teaspoon of the fennel powder and add the remaining 1/4 teaspoon later. I do use the entire 3/4 teaspoon as mentioned in the recipe.
  • The chili powder used here in Kashmiri red chili powder, it is not hot and is used mainly for giving the curry that bright red color. If you prefer spicier curry, replace 1/4 teaspoon of this with regular hot chili powder.
  • This will also be a great base for paneer- if you want to add some paneer. Just toss it up and cook for 2 minutes and serve hot!

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

cashews with spices served in a copper kadai

Print

Kaju Masala

Rich and creamy curry made with cashews! Ghee roasted cashews are cooked with onions, tomatoes and a whole bunch of spices in this Kaju Masala Curry, goes so well with naan!
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 345kcal
Author Manali

Ingredients

  • 1 tablespoons +2 teaspoons ghee divided
  • 1 cup cashews whole raw cashews, 140 grams
  • 1 tablespoon oil
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 3-4 cloves
  • 1 star anise
  • 1 teaspoon shahi jeera black cumin seeds or use regular cumin seeds
  • 1.5 teaspoons Kashmiri red chili powder not hot, used for bright red color
  • 1 medium red onion 170 grams, finely chopped using a food processor or chopper
  • 5 large garlic cloves 28 grams, finely chopped using a food processor or chopper
  • 1.5 inch ginger 16 grams, finely chopped using a food processor or chopper
  • 3 medium tomatoes 375 grams, pulsed in a food processor
  • 1 teaspoon coriander powder
  • 3/4 teaspoon fennel powder
  • 1/4 teaspoon Kashmiri red chili powder optional, you can use hot chili powder here for a spicier curry
  • 3/4 teaspoon salt or to taste
  • 1 teaspoon sugar
  • 3/4-1 cup water divided, as needed
  • 3 tablespoons plain yogurt whisked and at room temperature
  • 1.5 teaspoons kasuri methi crushed, dried fenugreek leaves
  • 2-3 tablespoons heavy cream adjust to taste + more for serving
  • garam masala to sprinkle
  • cardamom powder to sprinkle

Instructions

  • To a pan on medium heat, add 2 teaspoons ghee. Then add 1 cup whole cashews and sauté, stirring often until the cashews turn light golden brown in color, around 2 to 3 minutes. Remove cashews from pan on a plate and set aside.
  • To the same pan, now add 1 tablespoon ghee and 1 tablespoon oil. 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. Let the spices sizzle for 30 seconds.

    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.

  • Then add the finely chopped onion (from 1 medium red onion, I used my food/onion chopper to chop it really fine). Stir well and cook the onions for around 5 minutes, stirring often.

    Add the finely chopped ginger and garlic (from 5 large garlic cloves and 1.5 inch ginger), stir and cook for 2 to 3 minutes.

  • Then add tomatoes, puree or grate or use your food processor to really finely chop/blend 3 medium tomatoes and add that to the pan. Stir, then cover and and cook the tomatoes for 7 to 8 minutes until they are completely cooked and oil is oozing from the sides.
  • Add the spices- 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder (start with 1/2 and add remaining 1/4 if you prefer more of the fennel flavor), remaining 1/4 teaspoon of Kashmiri red chili powder (optional, replace with hot chili powder for a spicier curry), 3/4 teaspoon salt and 1 teaspoon sugar. Also add 1/4 cup water along with. Stir and cook the spices for 1 minute.
  • Then add 3 tablespoons yogurt (make sure it’s whisked and at room temperature) and stir continuously until it’s all well combined. Reduce the quantity of yogurt to 2 tablespoons if the tomatoes are very tart/sour. Stir and cook for 2 more minutes.
  • Now add 1/2 to 3/4 cup (4 oz to 6 oz) of water to the pan. You can adjust the amount of water to preference here. Mix well and let it come to a light simmer. Add 1.5 teaspoons kasuri methi and stir.
  • Finally add in the fried cashews and stir well. Cook for 30 seconds. Then add 2 to 3 tablespoons heavy cream. Cook for 1 more minute and then turn off heat. Sprinkle garam masala and cardamom powder on top. Serve warm with naan or paratha. You may drizzle some cream on top before serving and garnish with cilantro.

Notes

  • If you want to not fry your cashews in ghee, you can also air fry them. Air fry at 325 F degrees for 6 to 8 minutes, shake often for even cooking.
  • You can adjust the consistency of this dish to your preference. I like it kind of semi-dry. If you want to make it more of a saucy consistency, add more water.
  • If you are not a fan of fennel flavor (it can get very prominent) start with 1/2 teaspoon of the fennel powder and add the remaining 1/4 teaspoon later. I do use the entire 3/4 teaspoon as mentioned in the recipe.
  • The chili powder used here in Kashmiri red chili powder, it is not hot and is used mainly for giving the curry that bright red color. If you prefer spicier curry, replace 1/4 teaspoon of this with regular hot chili powder.
  • The onions, tomato, ginger, garlic need to really finely chopped for this recipe, so do use a food processor or food chopper.
  • This will also be a great base for paneer- if you want to add some paneer. Just toss it up and cook for 2 minutes and serve hot!
  •  

Nutrition

Calories: 345kcal | Carbohydrates: 21g | Protein: 8g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 475mg | Potassium: 566mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 3mg
Continue Reading
Advertisement

Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

Continue Reading

Trending