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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Simple tasty cashew nut curry with coconut milk
#cashewnutcurry #cashewnut #srilankanreceipes
Kaju Masala Recipe - Restaurant Style Curry Perfect for Roti, Naan, Jeera Rice | Cashew Masala Curry
Shop Ingredients:
Full Recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
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Kaju Makhana Masala Dhaba Style Recipe | ढाबे जैसा काजू मखाना की सब्ज़ी | Makhana Kaju Curry Recipe
Kaju Makhana Masala Dhaba Style Recipe | ढाबे जैसा काजू मखाना की सब्ज़ी | Makhana Kaju Curry Recipe
#kajumakhanarecipe #kajumasalarecipe #makhanarecipe #kajucurryrecipe #kajumakhanacurry #kajucurry #makhanacurry #makhanakajumasala #shivaniskitchen #kajumakhanacurrybyshivaniskitchen
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INGREDIENTS LIST :
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* Cashew nuts / Kaju - 150 gm
* Foxnuts / Makhana - 80 gm
* Onion - 5 medium size
* Tomato - 2 medium size
* Oil - 1/4 cup
* Cumin seeds - 1/2 TSP
* Bay leaf - 2
* Cinnamon stick - 1
* Green cardamom - 4
* Black cardamom - 1
* Chopped garlic - 1 tbsp
* Chopped green chilli - 1 tbsp
* Salt to taste
* Turmeric powder - 1/2 TSP
* Red chilli powder - 1 TSP
* Kashmiri red chilli powder - 1 TSP
* Coriander powder - 1 TSP
* Garam masala - 1/2 TSP
* Cumin powder - 1/2 TSP
* Black pepper powder - 1/2 TSP
* Butter - 2 tbsp
* Fresh cream - 3 tbsp
* Roasted dry fenugreek leaves - 1 TSP
* Chopped coriander leaves
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How to make Cashew Vegetable Curry
Cashew Vegetable Curry Recipe -
- Chop 100g cauliflower, 60g carrot, coriander leaves
- Grind separately 80g cashews, 70g onion, 70g tomato
- Bring 2 cup water to boil in a pan for around 6 min
- Add salt, cauliflower, carrot, 60g green peas, boil for 5 min, drain and keep aside
- Heat oil in a pan for 2 min
- Add onion paste and fry till golden brown for around 3 min
- Add tomato puree and fry for 5 min
- Add coriander powder, turmeric powder, chili powder, salt, boiled vegetables, cover, and cook for 5 min
- Add 0.25 cup fresh cream, cashew powder, 0.25 cup water and cook for 5 min
- Add cumin powder and mix
- Garnish with coriander leaves
Nilgiri Kai Kari Kurma | Mixed Vegetable Kurma Spiced with Green Chillies Simmered In A Cashew Paste
For a detailed recipe - click below
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Nilgiri vegetable kurma has its origins in the club kitchens of the British era. The Indian chefs must have come up with this creamy kurma as a way to utilise the abundance of fresh quality produce that was available aplenty in the hills. Here is my take on the classic. The coriander and mint is ground to a paste and the vegetables are simmered in this paste. The kurma is finished with a rich sauce of coconut, poppy and cashews. This is a kurma fit for the royals. This kurma goes well with dosa, appam, Idiyappam, roti etc...
Here are the things you can buy online for making this recipe
White Granite Pan with Lid PFOA Free
Teak-wood Chopping Board
Heavy Duty Indian Mixie
#nilgiris #nilgirikurma #vegetablekurma #creamykurma #cashews #coconut #spicepaste #greenchillies #greenkurma #pachaikurma #traditional #angloindian #hills #mountainrecipe #tamilnadu #tamilrecipe #chapatikurma
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