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Shahi Kaju Masala Recipe

Recipe By Madhulika Sinha

The Kaju Masala is a rich, creamy gravy made with a base on onions and tomatoes, very similar to that of Paneer Butter Masala.

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40minstotal
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Shahi Kaju Masala
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Ingredients for Shahi Kaju Masala Recipe

  • 1.33 Pieces medium onions roughly chopped
  • 1.33 Pieces Medium tomatoes roughly chopped
  • 0.33 Cup Whole Cashews
  • 0.33 Tbsp Ginger garlicpaste
  • 1.67 Tbsp Oil
  • 0.33 Tablespoon Butter
  • 0.33 Teaspoon Shahi jeera
  • 0.33 Pieces Dried Bay Leaf
  • 1.33 Pieces Green chilli slit
  • 0.33 Tablespoon Kashmiri Red Chilli Powder
  • 0.33 Tsp Garam Masala (Adjust acc to taste)
  • 0.33 Teaspoon Turmeric Powder
  • 0.33 Teaspoon Sugar
  • 0.67 Tablespoon Fresh Cream
  • As Required Salt as needed
  • As Required Water as needed

Directions: Shahi Kaju Masala Recipe

  • STEP 1.In a thick bottomed pan heat 2 teaspoon oil and roast 15-20 cashews until golden. Remove and set them aside.
  • STEP 2.In the same pan, add 2 medium onions and 3 medium tomatoes roughly chopped along with 1 teaspoon ginger garlic paste and 4-5 whole cashews.
  • STEP 3.Saute and cook them until onions and tomatoes are soft & mushy. Remove from heat and cool it down completely.
  • STEP 4.Grind into a smooth paste without adding any water. Set aside.
  • STEP 5.In the same pan, heat 1 tablespoon butter. Add ½ teaspoon shahi jeera, 1 dried bay leaf and 1-2 green chillies slit.
  • STEP 6.Now add the prepared onion tomato paste, add some water as needed and cook for a couple of minutes.
  • STEP 7.Next add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon sugar and salt as needed.
  • STEP 8.Cook the curry on low flame for 7-8 mins until it gets thick and creamy. Now add 1 teaspoon fresh cream (alternatively use a dash of milk) and mix well, cook for a couple of minutes.
  • STEP 9.Add roasted cashews and garnish with finely chopped coriander leaves. Switch off the heat.
  • STEP 10.Serve hot with rotis, naan, phulka, kulcha or any other Indian flat bread. I served it with Jeera Rice and Rumali Rotis, with a side of sliced onions & lemon wedge.
Nutrition
value
554
calories per serving
49 g Fat11 g Protein17 g Carbs5 g FiberOther

Current Totals

  • Fat
    49g
  • Protein
    11g
  • Carbs
    17g
  • Fiber
    5g

MacroNutrients

  • Carbs
    17g
  • Protein
    11g
  • Fiber
    5g

Fats

  • Fat
    49g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    4mg
  • Vitamin A
    103mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    4mg
  • Copper
    1mcg
  • Magnesium
    177mg
  • Manganese
    1mg
  • Phosphorus
    291mg
  • Selenium
    9mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Madhulika Sinha