creamy cashew(kaju) masala curry(vegetarian,vegan)
Mildly spiced cashew on cashew masala curry.
It’s a creamy and deliciously nutty curry with Indian flavors.
Indian, cashews, vegan, vegetarian, mildly spiced, creamy, and thick.
How the Kaju masala curry is made.
Whole cashews are slightly toasted and then mixed and cooked in thick, creamy cashew nut crumb, tomato, and Indian spiced gravy until you have this delicious, not-so-spicy dish.
Pair it up with any type of meal that you have over the top spicy grilled meats or chunky veggies.
Save the recipe to your favorite Pinterest board!
More cashew recipes!
Storing- once cooled, refrigerate best eaten on the same day.
Freezing- avoid freezing.
Heating- gently warm over the stove.
Stop food wastage- cashews are expensive, only make as much as you need for the family.
If you have leftovers- blend the cashew curry, spice it up with red chili flakes. toss it with cooked pasta, add oregano or basil to give the dish more flavor(great idea for an upcoming recipe!)
How to make Kaju masala (Indian recipe)
Please make sure to read the recipe instructions carefully to avoid mistakes.
The ingredients mentioned below use standard measuring cups and spoons.
1 teaspoon Kashmiri chilli powder (substitute with regular red chili powder)
How to toast the kaju for masala
Place a frying pan over low fire. pour in oil(1 tbs) to the pan, let it warm and then add the cashew nuts to the pan.
Gently toss them around until they turn slightly golden(2-3 minutes).
Transfer to a plate.
To make ground cashew for the masala paste.
Take 10 cashews of the toasted cashew nuts, place them in a food processor and blend until you have ground cashew nuts. set aside.
How to make the Indian (cashew) kaju masala.
Place the same frying pan over low fire.
Pour in oil(1 tbs), add the bay leaf(1), tomatoes(2)and water(1/4cup).
Reduce fire to low and cook the tomatoes while breaking them down with your wooden spoon. set aside.
How to make the cashew (kaju) curry.
Pour in oil(1 tbs, substitute with ghee or butter). Once the oil is warm add the ginger-garlic paste(1 tbs).
Cook for 1-2 minutes and then add the cashew powder. keep the flame as low as possible as you don’t want the cashew powder to burn. constantly stir.
Once you see the cashew powder turning slightly darker add the tomato puree, stir constantly and cook for 3-4 minutes.
Add the red chili powder(1tsp), green chilies (1)followed by water(3/4 cup), add the toasted cashew nuts, season with salt, and continue to cook on low flame for 2 minutes.
Add the garam masala(1/2 tsp), cream(2 tbs, substitute give on ingredient list), fenugreek powder(1/2 tsp).
Cook for another 2 minutes over low fire while constantly stirring, taste and season with salt if needed and remove from stove.
Garnish with chopped coriander leaves(optional).
