Whole roasted cashews simmered in a rich, creamy, and slightly sweet onion-tomato gravy. This restaurant-style North Indian curry is a luxurious treat, perfect for special occasions and pairs wonderfully with naan or jeera rice.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Rich, creamy Kaju Masala with aromatic Jeera Rice – pure comfort food that's energy-giving!
This mughlai dish is perfect for dinner. With 740.6500000000001 calories and 14.16g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
2 pods
Green Cardamom Pods
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Or to taste)
0.5 tsp Sugar (Helps balance the acidity of tomatoes)
0.25 cup Heavy Cream
1 cup Water (Plus more for soaking and blending)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Cashews
Place 1/4 cup of cashews in a small bowl and cover with 1/2 cup of hot water. Let them soak for at least 20 minutes. These will be used for the gravy paste.
While the cashews soak, heat 2 tbsp of ghee in a kadai or pan over medium heat. Add the remaining 1 cup of whole cashews.
Shallow-fry for 2-3 minutes, stirring continuously, until they turn a light golden brown. Be careful not to burn them. Remove with a slotted spoon and set aside on a plate.
2
Create the Gravy Base
In the same pan with the remaining ghee, add the chopped onions, ginger, and garlic. Sauté for 6-8 minutes until the onions are soft and translucent.
Add the chopped tomatoes and a pinch of salt. Cook for another 8-10 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
Turn off the heat and allow this mixture to cool down completely. This may take 15-20 minutes.
3
Blend the Paste
Transfer the cooled onion-tomato mixture to a high-speed blender.
Drain the soaked 1/4 cup of cashews and add them to the blender.
Blend until you have a completely smooth, velvety paste. Add 2-3 tablespoons of water if needed to facilitate blending.
4
Cook the Curry
Heat the remaining 2 tbsp of ghee in the same kadai over medium heat. Add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
Carefully pour the blended paste into the kadai. Cook for 8-10 minutes, stirring frequently, until the paste thickens, darkens slightly, and starts to release ghee from the sides.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for another minute until the raw smell of the spices disappears.
5
Finish and Garnish
Pour in 1 cup of water, add the salt and sugar. Stir well to combine, ensuring there are no lumps. Bring the gravy to a gentle simmer and cook for 3-4 minutes.
Reduce the heat to low. Stir in the heavy cream and the fried cashews. Let it simmer gently for 2-3 minutes. Do not boil vigorously after adding the cream to prevent it from splitting.
Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Stir gently to combine.
Turn off the heat, garnish with fresh chopped coriander leaves, and serve hot with naan, roti, or jeera rice.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
