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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.
For 4 servings
Prepare the Cashews
Create the Gravy Base
Blend the Paste
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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.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 419.48 calories per serving with 8.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry
Finish and Garnish
Replace ghee with a neutral oil like sunflower or avocado oil. Substitute heavy cream with full-fat coconut cream or a paste of soaked cashews and water for a dairy-free version.
Add 200 grams of cubed paneer along with the fried cashews in the final step for a heartier dish.
Sauté 1-2 slit green chilies along with the onions for an extra kick of heat.
Add 1 tablespoon of melon seeds (magaz) along with the cashews for soaking to make the gravy even richer and more authentic to the 'shahi' style.
Cashews are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
This dish provides important minerals like magnesium, copper, and manganese from cashews, which play vital roles in bone health, energy production, and antioxidant defense.
The use of tomatoes provides lycopene, while spices like turmeric and ginger offer potent anti-inflammatory and antioxidant compounds that help protect the body from cellular damage.
A single serving of Kaju Masala contains approximately 450-550 calories, primarily from the cashews, ghee, and cream. The exact count can vary based on the specific ingredients and quantities used.
Kaju Masala is a rich and indulgent dish, so it's best enjoyed in moderation. While cashews offer healthy monounsaturated fats, vitamins, and minerals, the dish is high in calories and saturated fat due to the ghee and cream. It's more of a special occasion meal than an everyday healthy choice.
Yes, absolutely. To make it vegan, replace the ghee with a neutral vegetable oil and substitute the heavy cream with full-fat coconut cream or an extra blended paste of soaked cashews.
The key to a smooth gravy is twofold: soaking the cashews for the paste adequately (at least 20 minutes in hot water) and blending the onion-tomato-cashew mixture for a long enough time in a good quality blender until it's completely velvety and free of grit.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken upon cooling. Reheat gently on the stovetop, adding a splash of water or milk to adjust the consistency. Note that the fried cashews may soften slightly.