Yummy Kaju Curry Recipe

Yummy Kaju Curry Recipe

Yummy Kaju Curry Recipe.Kaju Curry – roasted cashew nuts (kaju) cooked in a tomato, onion, and spices based wealthy and creamy sauce, is a scrumptious eating place style Vegetarian Punjabi Curry best for gala’s like Diwali, Holi, and so forth., and for special occasions like birthdays and anniversaries.

The gravy organized in this kaju masala curry recipe has easy and creamy texture and flavor as that of paneer butter masala curry. Follow this grade by grade photograph recipe of Kaju Masala to learn how it gets its restaurant like flavor and flavor with Kasuri Methi and Cinnamon and deep luscious pink shade with out using artificial meals color with grated Beetroot.

Yummy Kaju Curry Recipe
Yummy Kaju Curry Recipe

Yummy Kaju Curry Recipe

Preparation Time: 10 minutes
Cooking Time: 35 mins
Serves: three servings

1 cup Cashew Nuts (halved or broken or entire)
1 massive Onion, chopped (approx. Half of cup)
2 large Tomato, chopped (approx. Three/4 cup)
1-inch lengthy piece of Cinnamon
1-2 small cloves of Garlic, chopped
half inch piece of Ginger, chopped
1 Green Chilli, chopped
1 tablespoon grated Beetroot, optionally available (delivered to get dark red color)
half of teaspoon Red Chilli Powder
1 teaspoon Cumin-Coriander Powder, optional
A pinch of Turmeric Powder, optionally available
1/2 cup Milk (or water)
half cup Water
half of teaspoon Kasuri Methi, (Dried Fenugreek Leaves), non-obligatory
2 tablespoons finely chopped Coriander Leaves, for garnishing
2 tablespoons Oil
Salt to flavor

Heat 1-teaspoon oil in a non-stick kadahi or a heavy base pan. Add cashew nuts.

Roast them over medium-low flame for around 6-7 minutes until they turn mild brown. Stir continuously to roast them calmly and save you burning. Transfer them to a plate.

In the identical kadahi, heat 2-teaspoons oil over medium flame. Add a piece of cinnamon, chopped onion, garlic, ginger, and green chilli.

Sauté until onion turns translucent. Turn off the flame and let the combination cool for a while.

While the aggregate is cooling, allow’s make the cashew-tomato puree; Add 2 tablespoons (approx. 6-8 entire nuts) roasted cashew nuts in the small jar of a mixer grinder. Grind until clean powder.

Add chopped tomato.

Grind until easy to make cashew-tomato puree. Transfer it to a small bowl. Scrape the edges with a spatula.

Add sautéed onion combination inside the same jar.

Grind until smooth paste.

Heat final 1-tablespoon oil within the identical kadahi (use 2-tablespoons oil if you are not the usage of a non-stick kadai to prevent sticking). Add onion paste and grated beetroot.

Sauté until oil starts offevolved to split (around three-minutes).

Add cashew-tomato puree, crimson chilli powder, cumin-coriander powder, a pinch of turmeric powder and salt.

Mix nicely and sauté till oil starts to separate. It will take around three-4 minutes.

Add roasted cashew nuts. Mix properly and prepare dinner for a minute.

Add half cup milk and half cup water.

Mix well and cook dinner blanketed for 3-mins to prevent splattering.

Remove the lid, mix nicely and prepare dinner uncovered till gravy turns little thick. Add kasuri methi and chopped coriander leaves.

Mix properly and flip off the flame. Kaju Curry is now equipped for serving.

Tips and Variations:

Kaju Masala Curry organized with this recipe has mild spicy taste. To make it spicier, upload extra crimson chilli powder.Kaju Curry Recipe
Add a pinch of cardamom powder in step-17 to make it even more aromatic and give it a eating place like taste.Kaju Curry Recipe
Add shallow fried capsicum or inexperienced beans at the side of roasted cashew nuts in step-14 for a variation.Kaju Curry Recipe
Taste: Mild Spicy with Creamy Gravy Kaju Curry Recipe
Serving Ideas: Serve Kaju Masala Curry with Garlic Naan or Punjabi Kulcha and lassi for lunch or dinner.


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