Kaju Masala

Nutrition · per serving

Steps

1. 1

   Soak 40 g of the cashews in the hot water for 15 minutes to soften for the gravy. Keep the remaining 100 g cashews aside for later so they stay whole and textured in the finished curry.

   140 g cashews200 ml hot water
2. 2

   While the cashews soak, heat a heavy pan over medium heat. Add the butter and neutral oil. When the butter foams, add the sliced onion and cardamom pods, and cook for 6-8 minutes, stirring often, until the onion is soft and lightly golden rather than deeply browned; this keeps the sauce rich and orange, not dark.

   25 g butter10 ml neutral oil120 g onion, finely sliced2 green cardamom pods
3. 3

   Add the chopped garlic and fresh ginger and cook for 1 minute until fragrant. Add the chopped tomatoes, kashmiri chilli powder, ground coriander, turmeric, and 3 g of the salt. Cook for 8-10 minutes, stirring and pressing the tomatoes as they soften, until the mixture is thick, glossy, and the fat begins to separate at the edges.

   12 g garlic cloves, chopped12 g fresh ginger, chopped220 g tomatoes, roughly chopped4 g kashmiri chilli powder4 g ground coriander1 g turmeric5 g salt
4. 4

   Transfer the cooked masala to a blender. Add the soaked 40 g cashews with their soaking water, then blend until completely smooth. For the silkiest restaurant-style texture, blend at least 1 minute and scrape down once if needed.

   140 g cashews200 ml hot water
5. 5

   Return the smooth gravy to the pan over low-medium heat. Add the remaining 100 g cashews, 150 ml water, garam masala, sugar, and the remaining 2 g salt. Simmer gently for 5-6 minutes until the cashews are slightly softened but still retain bite and the gravy coats the back of a spoon.

   140 g cashews150 ml water3 g garam masala3 g sugar5 g salt
6. 6

   Lower the heat and stir in the double cream and crushed kasuri methi. Simmer very gently for 1-2 minutes; do not boil hard after adding the cream or the sauce can lose its velvety finish. Taste and adjust seasoning if needed.

   60 ml double cream1 g kasuri methi, crushed
7. 7

   Turn off the heat and let the curry stand for 2 minutes so the flavours settle. Garnish with fresh coriander and serve hot with naan, paratha, or jeera rice.

   8 g fresh coriander, chopped

Origin & History

Kaju Masala is a popular North Indian restaurant-style curry built around cashews in a rich onion-tomato gravy. It reflects the Mughlai-influenced preference for luxurious nuts, cream, butter, and warm spices that shaped many festive vegetarian dishes across northern India.