Kaju Masala Dhaba Style Recipe | ढाबे जैसा काजू मसाला | Chef Sanjyot Keer
Full written recipe for Kaju masala
Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 4-6 people
Ingredients:
For cashew paste:
• Pyaaz (onions) - 3 medium sized
• Kaju (cashew nuts) - 40-45 nos. / 3/4th cup
For gravy:
• Ghee - 3 tbsp
• Kaju (cashew nuts) - 40-45 nos. / 3/4th cup
• Oil 1 tbsp
• Jeera (cumin seeds) - 1 tsp
• Hari elaichi (cardamom) - 2-3 nos.
• Dalchini (cinnamon) - 1 inch
• Tej patta (bay leaf) - 1 no.
• Lehsun (garlic) - 2 tbsp (chopped)
• Hari mirchi (green chillies) - 2 nos. (chopped)
• Pyaaz (onions) - 2 medium sized (chopped)
• Adrak lehsun ka paste (ginger garlic paste) - 1 tbsp
• Haldi (turmeric) powder - 1/2 tsp
• Kashmiri lal mirch (kashmiri red chilli) powder - 1 tbsp
• Dhaniya (coriander) powder - 2 tsp
• Jeera (cumin) powder - 1 tsp
• Tamatar (tomatoes) - 3-4 medium sized (chopped)
• Salt to taste
• Kasuri methi - 1 tsp
• Garam masala - 1 tsp
• Butter - 1 tbsp (optional)
• Cream - 2-3 tbsp (optional)
• Fresh coriander (chopped) as required
Method:
• For cashew paste, set water in stock pot, add the onions and cashew nuts, boil for 10-12 minutes on high flame, once cooked, strain the boiled cashew nuts & onions and rinse well with fresh water.
• Further transfer it in a grinding jar, and little water, grind to make a fine & smooth paste, your onion and cashew paste is ready, keep it aside to be used later.
• Set a wok on low heat, add ghee and cashew nuts, shallow fry the cashew nuts on low flame until golden brown in colour, make sure the cashew starts to get colour very quickly so be very attentive while frying. Prefer taking big size cashew nuts. Remove it on an absorbent paper and keep aside.
• In the same wok, add additional 1 tbsp oil, further add, jeera, elaichi, Dalchini, Tej patta, lehsun and green chillies, stir & cook on low flame until the garlic is cooked nicely.
• Further add onions, cook on medium flame until the onions are golden brown in colour.
• Further add ginger garlic paste, haldi powder & kashmiri red chilli powder, stir & cook for 1-2 minutes on medium low flame.
• Further add coriander powder, jeera powder and add little water to avoid the spices from burning, stir & cook on medium low flame until the ghee is released.
• Now add tomatoes, salt and stir well, cover and cook on low flame for 10-15 minutes, make sure to stir in intervals and cook until the ghee is released. Onion & tomato gravy is ready.
• Now, add the prepared onion cashew paste, stir and cook on medium flame for 8-10 minutes while stirring continuously or in a very short interval.
• Now, add the fried cashew nuts, kasuri methi, garam masala, butter & cream, stir & cook for 2-3 minutes on medium flame, taste for the seasoning and adjust accordingly.
• Finish with freshly chopped coriander leaves. Your kaju masala is ready to be served, serve hot with naan, roti or any indian bread of your choice.
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രുചിയേറും White മട്ടൻ കുറുമ / Malabar Special / Mutton kuruma || Recipe : 227
Ingredients;
-----------------
Mutton -1/2 kg
Onion - 3 ( Medium size )
Shallots - 1 handful
Green Chilli - 6
Ginger - Small piece
Garlic - 1 tbsp
Curry leaves
Coriander leaves
Coconut oil - 3 -4 tbsp
Potato 1 small
Cashewnuts - 8 - 10
1st Coconut milk -1 cup
2nd Coconut milk-1,1/2 cup
Water - 1/2 cup
Pepper powder -2 tbsp
Garam masala - 1/2 tsp
Fennel seeds powder - 1/2 tsp
Vinegar - 1 tsp
Salt to taste
Cinnamon, Cloves, Cardamom
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Mughlai White Mutton Handi Recipe ❤️| BakraEidSpecial Recipe By Cook with Lubna
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Ingredients:
500 g mutton with bones or boneless
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp salt
1 tsp chili flakes
½ tsp chili powder
1 tsp cumin powder
½ tsp garam masala
½ tsp chat masala
½ tsp pepper powder
½ cup curd
½ cup fresh cream
10-11 whole cashews paste
2 cheese slice/ Cube
¼ cup milk/ water
green chillies
coriander leaves
½ cup oil
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