How to prepare Kaju Masala

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

Onions: 2

Cinnamon: 1″ piece

Cloves: 4

Cardamom: 2

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.



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