Restaurant Style Kaju Matar Masala Video

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Restaurant Style Kaju Matar Masala Video. The gravy is quite rich, made of cashews, tomatoes, fresh cream and spice powders. While this Indian shahi kaju curry is absolutely bursting with flavours, for an added shahi touch we have finished with some fresh cream. You can also add homemade cream obtained from buttermilk.

Recipe Description for Kaju Matar Masala, Cashew and Green Peas Curry

Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for servings

Ingredients

For The Crispy Cashewnuts
1 cup cashew nuts (kaju)
1 tbsp ghee

Other Ingredients For Kaju Matar Masala
2 cups roughly chopped tomatoes
2 whole dry kashmiri red chillies , broken into pieces
1/4 cup cashew nuts (kaju)
2 tbsp oil
2 tbsp ghee
1 bay leaf (tejpatta)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1/2 cup grated onions
1 1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp kashmiri red chilli powder
1 tsp sugar
salt to taste
1 1/4 cups boiled green peas
2 tsp dried fenugreek leaves (kasuri methi)
2 tbsp fresh cream

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For the crispy cashewnuts

Heat the ghee in a broad non-stick pan or a deep pan, add the cashewnuts and sauté on a slow flame for 3 minutes. Keep aside to cool.

How to proceed

To make {span class="bold1"}kaju matar masala{/span}, combine the dry kashmiri red chillies, tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool completely.
Combine this mixture and cashewnuts in a mixer and blend till smooth. Keep aside.
Heat the oil and ghee in a deep non-stick pan, add the cloves, cardamom and bayleaf and saute on a medium flame for a few seconds.
Add the garlic paste and ginger paste and sauté on a medium flame for 30 seconds.
Add the onions and saute on a medium flame for 3 to 4 minutes.
Add the tomato-cashew mixture and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Add the chilli powder, coriander powder, garam masala, kashmiri red chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes.
Add the green peas,sauteed cashewnuts, dried fenugreek leaves, fresh cream and ½ cup of water, mix well and cook on a medium flame of 2 to 3 minutes ,while stirirng occasionally.
Garnish {span class="bold1"}kaju matar masala{/span} with coriander and serve hot with parathas.