Kaju Masala Recipe | Rich & Creamy Cashew Curry

Step 1- Boil 3 medium onions and 40-45 cashew nuts for 10-12 minutes. Drain, rinse, and grind into a smooth paste with a little water. Set aside.

Step 2- In a pan, heat 3 tbsp ghee and roast 40-45 cashew nuts until golden brown. Set aside.

Step 3- Heat 1 tbsp oil in the same pan. Add 1 tsp cumin seeds, 2 chopped green chillies, and 2 tbsp chopped garlic. Sauté until fragrant.

Step 4- Add 2 chopped onions and cook until golden brown. Stir in 1 tbsp ginger-garlic paste and 3 tbsp Ancient Aromas Kala Masala. Cook for 2-3 minutes.

Step 5- Add 3-4 chopped tomatoes and salt to taste. Cook until the tomatoes soften and oil separates from the mixture.

Step 6- Stir in the cashew paste and cook for 8-10 minutes, stirring continuously.

Step 7- Add the roasted cashew nuts, 1 tsp kasuri methi, 1 tbsp butter (optional), and 2-3 tbsp cream (optional). Cook for an additional 2-3 minutes.

Step 8- Garnish with fresh coriander and serve hot with naan, roti, or your preferred Indian bread.