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creamy cashew(kaju) masala curry(vegetarian,vegan)

Indian cashew(kaju) masala curry.

Mildly spiced cashew on cashew masala curry. 

It’s a creamy and deliciously nutty curry with Indian flavors. 

Indian, cashews, vegan, vegetarian, mildly spiced, creamy and thick.

How the kaju masala curry is made.

 

Whole cashews are slightly toasted and then mixed and cooked in thick, creamy cashew nut crumb, tomato and Indian spiced gravy until you have this delicious, not so spicy dish.

Pair it up with any type of meal that you have over the top spicy grilled meats or chunky veggies.

 

 

Thank you note to my readers.

 

Save the recipe to your favorite Pinterest board!A vegetarian, vegan side dish of Indian cashew masala curry. a mildly spiced creamy dish.

 

More cashew recipes!

Sri Lankan cashew curry

Sri Lankan cashew stir fry

Thai chicken and cashew stir-fry

 

 

Storing- once cooled, refrigerate best eaten on the same day. 

Freezing- avoid freezing.

 

Heating- gently warm over the stove.

 

Stop food wastage- cashews are expensive, only make as much as you need for the family. 

 

If you have leftovers- blend the cashew curry, spice it up with red chilli flakes. toss it with cooked pasta, add oregano or basil to give the dish more flavor(great idea for an upcoming recipe!)

 

recipe difficulty level.

 

 

How to make kaju masala

(Indian recipe)

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

1 tablespoon of oil 

250g raw cashews(roughly 1 and 1/2 cups with 25-30 cashews, remove 10 cashews to make the masala sauce)

 

For kaju masala curry

1 tablespoon oil

1 bay leaf

2 large tomatoes(beef tomatoes would be ideal)

Water as needed(keep 1 and 1/2 cup on hand)

1 tablespoon ginger-garlic paste

1 green chillie chopped fine

1 teaspoon kashmir chilli powder (substitute with regular red chilli powder)

1/2 teaspoon of garam masala

2 tablespoons of cream also referred to as whipping cream(you can substitute with yogurt that has been stirred vigorously with a spoon to break it down to a creamy consistency).

1/2 teaspoon of dry fenugreek leaf powder(kasuri methi, if you are unable to find it leave it out)

Salt to season

1/4 cup chopped coriander for garnish(optional)      

 

Method

How to toast the kaju for masala

 

Place a frying pan over low fire. pour in oil(1 tbs) to the pan, let it warm and then add the cashew nuts to the pan.

Gently toss them around until they turn slightly golden(2-3 minutes).

Transfer to a plate.

To make ground cashew for the masala paste.

Take 10 cashews of the toasted cashew nuts, place them in a food processor and blend until you have ground cashew nuts. set aside.

 

 How to make the Indian

(cashew) kaju masala.

 

Place the same frying pan over low fire.

Pour in oil(1 tbs), add the bay leaf(1), tomatoes(2)and water(1/4cup).

Reduce fire to low and cook the tomatoes while breaking them down with your wooden spoon. set aside.

 

How to make the cashew
(kaju) curry.

Pour in oil(1 tbs, substitute with ghee or butter). Once the oil is warm add the ginger-garlic paste(1 tbs).

 

Cook for 1-2 minutes and then add the cashew powder. keep the flame as low as possible as you don’t want the cashew powder to burn. constantly stir.

 

Once you see the cashew powder turning slightly darker add the tomato puree, stir constantly and cook for 3-4 minutes.

 

Add the red chillli powder(1tsp), green chillies(1)followed by water(3/4 cup), add the toasted cashew nuts, season with salt and continue to cook on low flame for 2 minutes.

 

Add the garam masala(1/2 tsp), cream(2 tbs, substitute give on ingredient list), fenugreek powder(1/2 tsp).

 

Cook for another 2 minutes over low fire while constantly stirring, taste and season with salt if needed and remove from stove.

 

Garnish with chopped coriander leaves(optional).

Yield: 4

creamy cashew(kaju) masala curry(vegetarian,vegan)

creamy cashew(kaju) masala curry(vegetarian,vegan)
Indian cashew(kaju) masala curry.

Mildly spiced cashew on cashew masala curry. 

It’s a creamy and deliciously nutty curry with Indian flavors. 

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 1 tablespoon of oil
  • 250g raw cashews(roughly 1 and 1/2 cups with 25-30 cashews, remove 10 cashews to make the masala sauce)
  • For kaju masala curry
  • 1 tablespoon oil
  • 1 bay leaf
  • 2 large tomatoes(beef tomatoes would be ideal)
  • Water as needed(keep 1 and 1/2 cup on hand)
  • 1 tablespoon ginger-garlic paste
  • 1 green chillie chopped fine
  • 1 teaspoon Kashmiri chilli powder (substitute with regular red chilli powder)
  • 1/2 teaspoon of garam masala
  • 2 tablespoons of cream also referred to as whipping cream(you can substitute with yogurt that has been stirred vigorously with a spoon to break it down to a creamy consistency).
  • 1/2 teaspoon of dry fenugreek leaf powder(kasuri methi, if you are unable to find it leave it out).
  • Salt to season
  • 1/4 cup chopped coriander for garnish(optional)

Instructions

HOW TO TOAST THE KAJU FOR MASALA

Place a frying pan over low fire. pour in oil(1 tbs) to the pan, let it warm and then add the cashew nuts to the pan.

Gently toss them around until they turn slightly golden(2-3 minutes).

Transfer to a plate.

To make ground cashew for the masala paste.

Take 10 cashews of the toasted cashew nuts, place them in a food processor and blend until you have ground cashew nuts. set aside.

HOW TO MAKE THE INDIAN

(CASHEW) KAJU MASALA.

Place the same frying pan over low fire.

Pour in oil(1 tbs), add the bay leaf(1), tomatoes(2)and water(1/4cup).

Reduce fire to low and cook the tomatoes while breaking them down with your wooden spoon. set aside.

HOW TO MAKE THE CASHEW

(KAJU) CURRY.

Pour in oil(1 tbs, substitute with ghee or butter).

Once the oil is warm add the ginger-garlic paste(1 tbs).

Cook for 1-2 minutes and then add the cashew powder. keep the flame as low as possible as you don’t want the cashew powder to burn. constantly stir.

Once you see the cashew powder turning slightly darker add the tomato puree, stir constantly and cook for 3-4 minutes.

Add the red chillli powder(1tsp), green chillies(1)followed by water(3/4 cup), add the toasted cashew nuts, season with salt and continue to cook on low flame for 2 minutes.

Add the garam masala(1/2 tsp), cream(2 tbs, substitute give on ingredient list), fenugreek powder(1/2 tsp).

Cook for another 2 minutes over low fire while constantly stirring, taste and season with salt if needed and remove from stove.

Garnish with chopped coriander leaves(optional).

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 554Total Fat: 44gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 30mgSodium: 498mgCarbohydrates: 34gFiber: 7gSugar: 11gProtein: 15g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
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