Learn how to make the Kaju Masala recipe or Cashew Masala recipe or Kaju Kari recipe or Kaju Curry recipe or Cashew Nut Curry Sri Lanka recipe by Sagar’s Kitchen, the one and only chef with the appreciative skills of replying to your comments. Ha ha ha! Let’s come with me on this nutty journey together and satisfy your hunger.

Kaju Masala Recipe | Cashew Masala | Kaju Kari | Kaju Curry | Cashew Nut Curry Sri Lanka

Recipe by Sagar KumarCourse: MainCuisine: Srilankan

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

306

kcal

Total time

minutes

Aiyo, this curry is so tasty, I’m telling you! No butter, no cream—just added on top for show, and there’s no cream in it either. But the curry is so delicious that you’ll be licking your fingers. I’m telling you, you might even lick your fingers so much that they disappear! Let’s make it.

Ingredients

10-15 Cashews
2 Onions, boiled for 20 minutes
1 cup Clarified Butter (Ghee) or Cooking Oil
1/2 tsp Cumin Seeds
5 Black Peppercorns
2 Cloves
2 Cardamom Pods
1 Bay Leaf
1 Cinnamon Stick
2 Onions, chopped
2-3 Green Chilies, chopped
1/2 cup Ginger-Garlic Paste
2 Tomatoes, chopped
A pinch of Salt
1 tbsp Kashmiri Red Chili Powder
1/2 tbsp Cumin Powder
1 tbsp Coriander/Cilantro Powder
1/2 tsp Turmeric Powder
1 cup hot water
1/2 cup Roasted Cashews in Clarified Butter
1/2 tsp Garam Masala
1 tsp Dried Fenugreek Leaves Powder
1/2 cup Chopped Fresh Coriander Leaves

Instructions

In a blender, make a paste of 20 minutes boiled 2 Onions and 10-15 Cashews, and set it aside.
Heat 1 cup Clarified Butter (Ghee) or Cooking Oil in a pan. Add 1/2 tsp Cumin Seeds, 5 Black Peppercorns, 2 Cloves, 2 Cardamom Pods, 1 Bay Leaf, and 1 Cinnamon Stick, chopped 2 Onions, chopped 2-3 Green Chilies, and sauté for 7-8 minutes.
Stir in 1/2 cup Ginger-Garlic Paste. Add chopped 2 Tomatoes and a pinch of Salt.
Season with 1 tbsp Kashmiri Red Chili Powder, 1/2 tbsp Cumin Powder, 1 tbsp Coriander/Cilantro Powder, 1/2 tsp Turmeric Powder. Saute well and add little hot water, mixing, and then cook this by covering for 7-8 minutes on medium flame.
Mix in the Cashew paste previously made. Add Roasted Cashews in Clarified Butter and 1/2 tsp Garam Masala, 1 tsp Dried Fenugreek Leaves Powder, Chopped 1 cup Fresh Coriander Leaves. Mix thoroughly and cook for an additional 7-8 minutes on medium flame.
Aiyo, it’s ready to serve! Enjoy the rich and creamy Kaju Masala or Cashew Masala or Kaju Kari or Kaju Curry or Cashew Nut Curry Sri Lanka!

Tips

To achieve a velvety and rich texture in your Kaju Masala or Cashew nut curry, ensure that the cashew paste is well-blended. Boil the onions and cashews for a sufficient 20 minutes before making the paste. This step contributes to the creamy consistency and enhances the overall flavor.
To enhance the flavor and texture of the kaju kari or kaju curry, ensure the cashews are perfectly roasted. Use clarified butter (ghee) for roasting to add a rich and nutty taste. Roast them until they turn golden brown, releasing their natural oils for a delightful crunch in every bite.