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Sunday, September 14, 2014



Main Ingredients:

1-1½ cups Cashew Nuts
3 medium Tomatoes, pureed
1 tsp Ginger-Garlic Paste
1-2 tbsp Fresh Cream (Optional)
1½-2 tbsp Oil
1 tbsp Oil/Ghee
Salt to taste

Masala Paste  

2 medium Onions, peeled and quartered
1 inch Cinnamon
3 Cloves
3 Green Cardamoms
1 heaped tbsp Dhania/Coriander Seeds
½ tsp Jeera/Cumin Seeds
1 tsp Sugar (Optional but recommended)
4-5 Dried Red Chillies (Kashmiri or any mild variety. as per your to taste)
6-8 Cashew Nuts, 1 bay leaf ,1 tsp saunf (fennel seeds)

Spice powders 

½ tsp Garam Masala (Adjust acc to taste)
½ tsp Kitchen King Masala (Optional)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves, crushed
¼ tsp Amchur Powder/Dried Mango Powder (Optional)
Grated Panner (cottage indian Chese) will enhance the taste of this dish(optional) 


  1. Grind all the ingredients listed under onion paste to smooth paste without adding any water. Keep it aside.
  2. Heat about 1 tbsp of oil or ghee and add cashew nuts. Roast these nuts on medium to low heat till they change colour to golden. Remove from pan and keep it aside.
  3. In a same pan add about 1½ to 2 tbsp of oil or ghee and add ground onion paste. Cook it on medium flame, stirring continuously, till its raw smell disappears and the oil starts to leave the sides, about 7-10 mins. This is a crucial step and be patient as the under cooked onion paste will turn the curry to taste bitter!
  4. Mix in crushed kasuri methi and ginger-garlic paste and stir it for another 2-3 mins. Add all the spices (garam masala, any brand  masala  and amchur powder) and give it a good stir, about 1 minute.
  5. Next, mix in tomato puree and cook it for 3-4 minutes. Mix in salt to taste, a tsp of sugar if needed, and about 1½ -2 cups of water and bring the curry to gentle boil, about 5-7 minutes.
  6. Add fried cashew nuts, and fresh cream if using, and adjust the seasonings. Let it simmer for another 5 minutes for all the flavors to blend well.Add grated Panner at this stage 
  7. Switch off the pan and garnish with chopped coriander leaves. Serve this Kaju Masala