Full written recipe for Kaju masala

Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 4-6 people

For cashew paste:
• Pyaaz (onions) – 3 medium sized
• Kaju (cashew nuts) – 40-45 nos. / 3/4th cup
For gravy:
• Ghee – 3 tbsp
• Kaju (cashew nuts) – 40-45 nos. / 3/4th cup
• Oil 1 tbsp
• Jeera (cumin seeds) – 1 tsp
• Hari elaichi (cardamom) – 2-3 nos.
• Dalchini (cinnamon) – 1 inch
• Tej patta (bay leaf) – 1 no.
• Lehsun (garlic) – 2 tbsp (chopped)
• Hari mirchi (green chillies) – 2 nos. (chopped)
• Pyaaz (onions) – 2 medium sized (chopped)
• Adrak lehsun ka paste (ginger garlic paste) – 1 tbsp
• Haldi (turmeric) powder – 1/2 tsp
• Kashmiri lal mirch (kashmiri red chilli) powder – 1 tbsp
• Dhaniya (coriander) powder – 2 tsp
• Jeera (cumin) powder – 1 tsp
• Tamatar (tomatoes) – 3-4 medium sized (chopped)
• Salt to taste
• Kasuri methi – 1 tsp
• Garam masala – 1 tsp
• Butter – 1 tbsp (optional)
• Cream – 2-3 tbsp (optional)
• Fresh coriander (chopped) as required
• For cashew paste, set water in stock pot, add the onions and cashew nuts, boil for 10-12 minutes on high flame, once cooked, strain the boiled cashew nuts & onions and rinse well with fresh water.
• Further transfer it in a grinding jar, and little water, grind to make a fine & smooth paste, your onion and cashew paste is ready, keep it aside to be used later.
• Set a wok on low heat, add ghee and cashew nuts, shallow fry the cashew nuts on low flame until golden brown in colour, make sure the cashew starts to get colour very quickly so be very attentive while frying. Prefer taking big size cashew nuts. Remove it on an absorbent paper and keep aside.
• In the same wok, add additional 1 tbsp oil, further add, jeera, elaichi, Dalchini, Tej patta, lehsun and green chillies, stir & cook on low flame until the garlic is cooked nicely.
• Further add onions, cook on medium flame until the onions are golden brown in colour.
• Further add ginger garlic paste, haldi powder & kashmiri red chilli powder, stir & cook for 1-2 minutes on medium low flame.
• Further add coriander powder, jeera powder and add little water to avoid the spices from burning, stir & cook on medium low flame until the ghee is released.
• Now add tomatoes, salt and stir well, cover and cook on low flame for 10-15 minutes, make sure to stir in intervals and cook until the ghee is released. Onion & tomato gravy is ready.
• Now, add the prepared onion cashew paste, stir and cook on medium flame for 8-10 minutes while stirring continuously or in a very short interval.
• Now, add the fried cashew nuts, kasuri methi, garam masala, butter & cream, stir & cook for 2-3 minutes on medium flame, taste for the seasoning and adjust accordingly.
• Finish with freshly chopped coriander leaves. Your kaju masala is ready to be served, serve hot with naan, roti or any indian bread of your choice.

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