How to make Kaju Masala
Cashew nuts: 1 1/2 cups
Tomatoes: 3 (pureed)
Ginger garlic paste: 1tsp
Sugar: 1/2 tbsp(optional)
Oil: 1 1/2 tbsp
Ghee: 1 tbsp
Salt to taste
For onion paste
Cinnamon: 1″ piece
Dhania seeds: 1 heaped tbsp
Cumin seeds: 1 tbsp
Dried red chillies: 5
Cashew nuts: 8
Garam Masala: 1/2 tbsp
Kitchen king masala: 1/2 tbsp(optional)
Amchur: 1/4 tbsp
Kasuri methi: 3 tbsp
Coriander leaves: To garnish
Grind all ingredients under onion paste to smooth paste without adding water. Keep it separate.
In a tbsp of ghee just dry roast cashew nuts until they turn light brown. Keep it separate.
Into the same pan heat oil and fry onion paste onto low flame until its nicely brown and raw smell must disappear.
Add ginger garlic paste and kasthuri methi to it. Fry it for 2 mins.
Add garam masala and aamchur and fry for another minute.
Put it into tomato puree, sugar and salt along with 2 cups of water and bring them to boil. Allow them to cook it for 5 to 7 mins.
Add cashew nuts and combine well. Allow them to cook it for another 5 mins.
Turn off gas. Garnish it with coriander leaves and serve hot with rotis, naan or biryani.