Kaju Butter Masala Recipe
Kaju Butter Masala is an amazing twist to the Butter Masala recipe, with the goodness of roasted cashews in a gravy form.
Paneer Butter Masala or Chicken Butter Masala are the dishes we usually prepare for any special occasions. Kaju Butter Masala is an amazing twist to the Butter Masala recipe, where the roasted whole cashews are added.
The recipe is quite similar to the Paneer Butter Masala, where a tomato based rich gravy is prepared before letting the cashews simmer in the rich gravy. Kaju Butter Masala is mildly spiced, simple to prepare yet a rich dish, which you can prepare for any occasion.
If you like this recipe, you can also try other Kaju Recipes such as
- 1 cup Cashew nuts
- 4 Tomatoes
- 1 tablespoon Ginger Garlic Paste
- 1 Green Chilli , slit
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Garam masala powder
- 1 Bay leaf (tej patta)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) , crushed for garnish
- 3 tablespoons Fresh cream
- 1 tablespoon Butter (Salted)
- Salt , to taste
How to make Kaju Butter Masala Recipe
To begin making Kaju Butter Masala Recipe, wash and blanch the tomatoes in enough water, once cool, remove the skin and make a smooth paste along with 8 cashews using a mixer grinder. Keep aside.
Heat butter in a heavy bottomed pan, add the whole cashews and fry until they turn golden and remove them into a plate. Keep aside until further use.
To the same pan add the bay leaf, ginger garlic paste and saute for a minute. Add the tomato cashew puree, green chilli and cook for 2 minutes.
Add the red chilli powder, 2 cups water, season with salt and let it simmer for 5 minutes until the gravy becomes thick and comes together.
Add the fried cashews, garam masala powder and simmer for 5 minutes so that the cashews become a little soft.
Add the cream and mix well. Simmer for another 2 minutes and switch off the heat.
Slightly crush the kasuri methi between your palms and add it as a garnish over the prepared Kaju Butter Masala.