Kaju Masala

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   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.

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