Rich and creamy curry made with cashews! Ghee roasted cashews are cooked with onions, tomatoes and a whole bunch of spices in this Kaju Masala Curry, goes so well with naan!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 tablespoons +2 teaspoons ghee (divided)
  • 1 cup cashews (whole raw cashews, 140 grams)
  • 1 tablespoon oil
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 3-4 cloves
  • 1 star anise
  • 1 teaspoon shahi jeera (black cumin seeds or use regular cumin seeds)
  • 1.5 teaspoons Kashmiri red chili powder (not hot, used for bright red color)
  • 1 medium red onion (170 grams, finely chopped using a food processor or chopper)
  • 5 large garlic cloves (28 grams, finely chopped using a food processor or chopper)
  • 1.5 inch ginger (16 grams, finely chopped using a food processor or chopper)
  • 3 medium tomatoes (375 grams, pulsed in a food processor)
  • 1 teaspoon coriander powder
  • 3/4 teaspoon fennel powder
  • 1/4 teaspoon Kashmiri red chili powder (optional, you can use hot chili powder here for a spicier curry)
  • 3/4 teaspoon salt (or to taste)
  • 1 teaspoon sugar
  • 3/4-1 cup water (divided, as needed)
  • 3 tablespoons plain yogurt (whisked and at room temperature)
  • 1.5 teaspoons kasuri methi (crushed, dried fenugreek leaves)
  • 2-3 tablespoons heavy cream (adjust to taste + more for serving)
  • garam masala (to sprinkle)
  • cardamom powder (to sprinkle)

Method

  1. To a pan on medium heat, add 2 teaspoons ghee. Then add 1 cup whole cashews and sauté, stirring often until the cashews turn light golden brown in color, around 2 to 3 minutes. Remove cashews from pan on a plate and set aside.
  2. To the same pan, now add 1 tablespoon ghee and 1 tablespoon oil. Once hot, add the whole spices- 1-inch cinnamon stick, 1 bay leaf, 2-3 whole cloves, 1 star anise and 1 teaspoon shahi jeera. Let the spices sizzle for 30 seconds. Then add 1.5 teaspoon Kashmiri red chili powder and cook the chili powder in the oil for 10 to 15 seconds until you see a nice bright red color.
  3. Then add the finely chopped onion (from 1 medium red onion, I used my food/onion chopper to chop it really fine). Stir well and cook the onions for around 5 minutes, stirring often. Add the finely chopped ginger and garlic (from 5 large garlic cloves and 1.5 inch ginger), stir and cook for 2 to 3 minutes.
  4. Then add tomatoes, puree or grate or use your food processor to really finely chop/blend 3 medium tomatoes and add that to the pan. Stir, then cover and and cook the tomatoes for 7 to 8 minutes until they are completely cooked and oil is oozing from the sides.
  5. Add the spices- 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder (start with 1/2 and add remaining 1/4 if you prefer more of the fennel flavor), remaining 1/4 teaspoon of Kashmiri red chili powder (optional, replace with hot chili powder for a spicier curry), 3/4 teaspoon salt and 1 teaspoon sugar. Also add 1/4 cup water along with. Stir and cook the spices for 1 minute.
  6. Then add 3 tablespoons yogurt (make sure it's whisked and at room temperature) and stir continuously until it's all well combined. Reduce the quantity of yogurt to 2 tablespoons if the tomatoes are very tart/sour. Stir and cook for 2 more minutes.
  7. Now add 1/2 to 3/4 cup (4 oz to 6 oz) of water to the pan. You can adjust the amount of water to preference here. Mix well and let it come to a light simmer. Add 1.5 teaspoons kasuri methi and stir.
  8. Finally add in the fried cashews and stir well. Cook for 30 seconds. Then add 2 to 3 tablespoons heavy cream. Cook for 1 more minute and then turn off heat. Sprinkle garam masala and cardamom powder on top. Serve warm with naan or paratha. You may drizzle some cream on top before serving and garnish with cilantro.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.