Restaurant Style Shahi Kaju Curry - Cashew Curry

July 28, 2017

Restaurant Style Shahi Kaju Curry aka Cashew Curry is another delicacy from Punjabi cuisine. The recipe is also called ‘Kaju Butter Masala’. In this curry, roasted cashews are slowly cooked in a spicy, creamy and silky onion tomato based gravy.

For Roasting Cashews:
• Cashew Nuts / Kaju – 1 Cup
• Ghee Or Oil – 1 Tbsp
• Whole Spices:
• Bay Leaf – 1
• Cloves – 4
• Cinnamon Stick – 1 Inch
• Dried Red Chili – 1
• Star Anise – 1
• Black Cardamom – 1
• Peppercorns / Kali Mirch – 4
For Gravy:
• Oil – 2 Tbsp
• Boiled Onion Paste – 1/2 Cup
• Ginger-Garlic Paste – 2 Tbsp
• Freshly Pureed Tomatoes – 1 Cup
• ½ Inch Ginger Chopped Roughly
• 2 Small Green Chilies Chopped Roughly
• Kitchen King Masala – 1 Tbsp
• Red Chili Powder – 1 Tsp
• Turmeric Powder – 1/2 Tsp
• Coriander Powder – 1 Tsp
• Garam Masala Powder – 1/2 Tsp
• Ground Cashew – 4 Tbsp
• Water – 1/2 Cup Or More If Required
• Salt To Taste
• Sugar – 1 Tsp
• Ghee – 1 tsp
• Crushed Kasoori Methi (Dried Fenugreek Leaves) – 1 ½ Tbsp
• Cashew Cream Or Fresh Cream – ¼ Cup (You Can Also Use Fresh Milk Cram Aka ‘Malai’)
• ¼ Cup + 1 Tbsp For Garnish
• Cilantro / Coriander Leaves, Chopped – 1 Tbsp

Roasting Cashews: 1. Heat 1 tbsp of ghee or oil in a pan. Add cashews and roast them on medium heat till they are golden brown in color. 2. string continuously till it becomes nice golden brown. 3. Remove...
See the full directions on my site

Nutritions

Calories
18

Sodium
483mg
20% DV

Fat
0.060000000000000005g
0% DV

Protein
0.8g
1% DV

Carbs
4g
1% DV

Fiber
1g
4% DV