Creamy, rich and insanely delicious Kaju Masala recipe with step by step pictures. Creamy Cashew Curry goes well with rotis & other flat breads and pulaos.
In a thick bottomed pan heat 2 teaspoon oil and roast 15-20 cashews until golden. Remove and set them aside.
In the same pan, add 2 medium onions and 3 medium tomatoes roughly chopped along with 1 teaspoon ginger garlic paste and 4-5 whole cashews.
Saute and cook them until onions and tomatoes are soft & mushy. Remove from heat and cool it down completely.
Grind into a smooth paste without adding any water. Set aside.
In the same pan, heat 1 tablespoon butter. Add ½ teaspoon shahi jeera, 1 dried bay leaf and 1-2 green chillies slit.
Now add the prepared onion tomato paste, add some water as needed and cook for a couple of minutes.
Next add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon sugar and salt as needed.
Cook the curry on low flame for 7-8 mins until it gets thick and creamy. Now add 1 teaspoon fresh cream (alternatively use a dash of milk) and mix well, cook for a couple of minutes.
Add roasted cashews and garnish with finely chopped coriander leaves. Switch off the heat.