Kaju Masala
Creamy, rich, and mildly spiced, this Kaju Masala features whole cashews simmered in a luscious onion-tomato gravy. The nuts soak up the aromatic masala, becoming beautifully tender. A restaurant-style vegetarian dish that pairs perfectly with naan, roti, or steamed rice for a special dinner.
For 4 servings
- prep · ~60 min
Soak the cashews.
Soak 1.5 cups cashews in hot water for 1 hour. Drain and set aside.
TIPHot water speeds up soaking. If short on time, boil cashews for 5 minutes instead. - boil · ~12 min
Boil onion, tomato, ginger, garlic, and green chili.
1.In a saucepan, add chopped onion, tomato, ginger, garlic, and slit green chili.2.Pour in 2 cups water and bring to a rolling boil.3.Reduce heat and simmer until onions and tomatoes turn soft and mushy (10-12 min).4.Turn off heat and let the mixture cool completely. Drain the water but reserve it.TIPReserve the drained water — it's packed with flavor and can be used to adjust the curry consistency later. - mix · ~2 min
Blend the onion-tomato mix into a smooth paste.
1.Transfer the cooled boiled onion-tomato mixture to a blender jar.2.Blend to a smooth, silky paste without adding extra water first.TIPBlend only the solids first. If it struggles, add 1-2 tbsp of the reserved cooking water — too much liquid makes the gravy thin. - temper · ~1 min
Make the tempering.
1.Heat ghee and oil together in a heavy-bottomed pan over medium heat.2.Add bay leaf, crushed cardamom, cloves, and cinnamon stick. Sauté until fragrant (30 sec).3.Add cumin seeds and let them crackle (20 sec).TIPUsing a mix of ghee and oil prevents the ghee from burning while still delivering that rich buttery aroma. - saute · ~8 min
Cook the spice powders in the onion-tomato paste.
1.Lower the heat to low, then carefully add the blended onion-tomato paste to the pan.2.Stir immediately — the paste will splutter.3.Add turmeric powder, red chili powder, coriander powder, and salt.4.Cook the masala, stirring frequently, until the oil separates from the sides (7-8 min).TIPKeep the heat on low and keep stirring — the thick paste tends to stick and splutter aggressively. - simmer · ~10 min
Simmer the gravy with cashews and water.
1.Add the soaked, drained cashews to the cooked masala. Stir to coat them well.2.Pour in 1 cup of the reserved boiled water (or fresh water). Mix gently.3.Add sugar and stir.4.Bring to a gentle simmer, cover, and cook on low heat for 8-10 minutes until the gravy thickens and cashews turn tender.TIPDon't boil vigorously — cashews can break apart. A gentle simmer melds the flavors and keeps the nuts whole. - mix · ~2 min
Finish with garam masala and kasuri methi.
1.Sprinkle garam masala and crushed kasuri methi over the curry.2.Stir gently and simmer for another 2 minutes.3.Turn off the heat and let it rest, covered, for 5 minutes.TIPCrush kasuri methi between your palms before adding — it releases the oils and makes the dish smell incredible. - garnish
Garnish with coriander leaves and serve hot.
Transfer to a serving bowl, garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cashews in hot water for at least 1 hour to ensure they soften evenly without breaking during cooking.
- 2Reserve the water used to boil onions and tomatoes — it adds depth to the gravy and helps adjust consistency.
- 3Blend the boiled onion-tomato mixture to a silky smooth paste for that restaurant-style rich texture.
- 4Cook the masala on low heat until oil visibly separates from the paste — this deepens the flavor and prevents rawness.
- 5Simmer the gravy gently after adding cashews; vigorous boiling can cause the nuts to break apart.
- 6Crush dried fenugreek leaves between your palms before adding to release their aromatic oils for a signature finish.
Adapt it for your goals.
Vegan
Replace ghee with additional vegetable oil or vegan butter — this keeps the dish fully plant-based without sacrificing richness.
high proteinHigh-protein
Add 1/2 cup of boiled chickpeas or paneer cubes along with the cashews for extra protein while keeping the gravy creamy.
low oilLow-oil
Skip the tempering in ghee and oil; instead, dry-roast the whole spices in a pan and blend them into the onion-tomato paste for a lighter version.
creamierCreamier
Stir in 2–3 tablespoons of fresh cream or cashew cream at the end for an extra-lush, velvety texture.
nut freeNut-free
Replace cashews with roasted cauliflower florets or boiled potatoes for a similar hearty texture without nuts.
Why this is on our healthy list.
Rich in Healthy Fats
Cashews provide heart-friendly monounsaturated and polyunsaturated fats that support overall wellness.
Good Source of Plant Protein
The cashews in this dish contribute a moderate amount of plant-based protein for satiety and muscle repair.
Antioxidant-Rich Spices
Turmeric, cumin, coriander, and garam masala are packed with antioxidants that help fight inflammation.
Digestive Aid
Ginger, garlic, and cumin seeds in the recipe support digestion and reduce bloating.
No Artificial Additives
This dish relies on whole ingredients and natural spices, making it free from preservatives and artificial flavors.
Frequently asked questions
Soaking softens the cashews so they become tender and creamy when simmered in the gravy, and it also helps them blend smoothly if you choose to grind some into a paste.
