Kaju Masala: Rich, Creamy And Spicy Curry
Image Credit: YouTube @Dawat e Rasoi

Essentially, roasted cashew nuts or kaju are served in a hot, creamy sauce made with a tomato and onion base. A rich, tangy, sweet, and fragrant sauce composed of cashews, tomatoes, cream, and spices is poured over a creamy kaju butter masala in this delectable restaurant-style recipe for kaju curry. Cashews are referred to as kaju in Hindi. Cashews are used excessively in this kaju masala dish since they are added twice during the cooking process. For a delicious and satisfying lunch or dinner, serve with roti, naan, paratha, or steaming rice.

Rich, creamy, and somewhat sweet, the kaju masala curry is delicious. Kids would enjoy it because it is moderate and not spicy. The recipe calls for both whole and powdered cashews.


  • 1 cup cashews – 120 grams (kaju)
  • 1 tablespoon Butter or oil
  • 1.5 cups chopped tomatoes
  • 1 tej patta (bay leaf)
  • ½ cup water
  • 18 to 20 cashews
  • 1 teaspoon Ginger Garlic Paste
  • 1 or 2 green chilies – slit
  • ½ teaspoon kashmiri red chilli powder 
  • ½ teaspoon Garam Masala
  • 2 to 3 tablespoon cream
  • 2 tablespoons Butter
  • ¼ to ½ teaspoon sugar or add as per taste
  • 1 teaspoon dried fenugreek leaves
  • 1 to 2 tablespoon chopped coriander leaves


  1. First, heat a pan with a tablespoon of butter or oil. Be careful to prevent browning of the butter. So, heat the butter gently
  2. Add 1 cup cashews after that 
  3. On low to medium heat, stir and sauté the cashews until they turn golden. Place them on a plate and set them aside
  4. Add 1 tej patta to the same pan and cook for a few seconds
  5. After that, add 1/2 cup water and coarsely diced tomatoes . Stir gently and cook the mixture until the tomatoes are tender
  6. Take 18 to 20 cashews and process them into a fine powder in a grinder or blender while the tomatoes are boiling. It's okay if fat is released while the cashews are being ground or blended
  7. The ground cashews should be removed and set aside 
  8. The tomatoes have gotten softer in the meanwhile. Turn off the heat and let the tomatoes warm up or completely cool 
  9. Throw away the tej patta and put the tomatoes to the blender or grinder container we previously used to grind the cashews
  10. Smoothly purée the tomatoes in a blender
  11. Melt 2 tablespoons of butter over low heat in the same pan that you used to cook the tomatoes and sauté the cashews
  12. Add the ginger-garlic paste. Stir and sauté for a few seconds, or until the raw ginger-garlic fragrance has faded
  13. Add the cashew powder. Mix and stir firmly
  14. Keep stirring the cashew powder on a low heat so that it cooks evenly
  15. Stir until the cashew powder turns a light pale yellow colour and releases a pleasant perfume
  16. Add the tomato puree after that. Mix and stir firmly
  17. On a low to medium heat, saute the tomato puree for about 4 minutes
  18. Add  or Kashmiri red chilli powder. Mix thoroughly
  19. Add one or two sliced green chilies
  20. The curry should simmer for 3 to 4 minutes at a low to medium heat 
  21. Then add the golden cashews that have been sautéed. Stir everything together
  22. As needed, season with salt
  23. Add the crushed kasuri methi, light cream, and garam masala powder lastly
  24. Stir one more to ensure that the cream and kaju curry are thoroughly combined. Turn the heat off

Serve the kaju masala curry with tandoori flatbread, naan, or chapati and garnish with coriander leaves. Furthermore, you can serve it with veg pulao or jeera rice.