Kaju Masala


by: Everyday and Not so Everyday

The other day I was really stuck for dinner, there were not many options which I could rustle up and I didn’t want to go for aloo which I usually do in such circumstances. Then I chanced on the post for Kaju Curry in Aparna’s blog and decided to give it a shot. It was an unusual curry, as generally cashews are not used as the main ingredient in a main course item. But it was a wonderful change and pretty rich.


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serves: 5

1 cup cashew nuts,

3 medium sized tomatoes (pureed),

3 tbsp ghee,

1/2 tbsp crushed kasuri methi,

1/4 tsp amchoor powder,

Salt to taste,

1 tsp sugar,

2 tbsp cream,

leaves Chopped coriander

Ground to a Fine Paste

2 medium sized onions,

3 green cardamoms,

1 inch piece of cinnamon,

3 cloves

1 tsp ginger-garlic paste,

1 tbsp heaped of coriander seeds,

1/2 tsp cumin seeds,

1 tsp sugar,

4-5 kashmiri red chillies,

6 cashews

Nutrition Facts
Kaju Masala

Servings Per Recipe: 5

Amount per Serving

Calories: 586

  • Total Fat: 44.5 g
  •     Saturated Fat: 11.8 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 24.9 mg
  • Sodium: 387 mg
  • Total Carbs: 38.8 g
  •     Dietary Fiber: 5.8 g
  •     Sugars: 12.5 g
  • Protein: 17.2 g

how is this calculated?

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1.  Heat one tbsp of ghee and add the cashews. Fry on a low heat till they change colour to a light brown. Remove and keep aside.

2.  Heat the remaining ghee and add the paste and fry well. When it is well fried and the raw smell disappears add the crushed kasuri methi and fry for one more minute.

3.  Now add the amchoor powder and sauté for one minute. Next add the pureed tomatoes, salt and sugar. Stir well and add about 1 ½ cup water and let it come to a boil. Add the fried cashews and let it cook till it is almost done.

4.  Fold in the cream and adjust seasoning. Garnish with coriander leaves.

5.  Goes well with rotis or any Indian bread.

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