Kaju Matar Masala
A rich and creamy North Indian curry where sweet green peas and crunchy cashews are simmered in a luscious tomato-onion gravy. Perfect for special occasions or a decadent weeknight meal, best served with naan or jeera rice.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Cashews
- b.Divide the 3/4 cup of cashews. Set aside 1/2 cup for frying. Take the remaining 1/4 cup and soak them in hot water for 20 minutes.
- c.After soaking, drain the cashews and transfer them to a grinder. Add 2-3 tablespoons of fresh water and blend to a completely smooth, lump-free paste. Set aside.
- d.Heat 1 tbsp of ghee in a heavy-bottomed pan over medium-low heat. Add the reserved 1/2 cup of cashews and fry, stirring frequently, for 3-4 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside for later.
- 2
Step 2
- a.Create the Masala Base
- b.In the same pan, add the remaining 2 tbsp of ghee. Once hot, add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 45 seconds until the spices are fragrant.
- c.Add the finely chopped onions and a pinch of salt (this helps them brown faster). Cook on medium heat for 8-10 minutes, stirring occasionally, until the onions are soft and have turned a deep golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
- 3
Step 3
- a.Cook the Tomato Masala
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices, being careful not to burn them.
- c.Pour in the tomato puree and add the remaining salt. Increase the heat to medium and cook for 8-10 minutes, stirring frequently. The masala is ready when it thickens, darkens in color, and you see oil separating at the edges.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Stir the prepared smooth cashew paste into the tomato masala. Cook for 2-3 minutes, stirring continuously, as the paste can stick to the bottom of the pan.
- c.Add the green peas and approximately 1 cup of water. Mix everything well to combine.
- d.Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 5-7 minutes, or until the peas are tender and the gravy has reached your desired consistency.
- 5
Step 5
- a.Finish and Garnish
- b.Uncover the pan and stir in the fried cashews, garam masala, and crushed kasuri methi.
- c.Turn off the heat completely. Gently stir in the fresh cream until it is well incorporated. This prevents the cream from splitting.
- d.Garnish with fresh coriander leaves. Let the curry rest for 5 minutes before serving hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest gravy, ensure your cashew paste is ground until it's completely smooth and silky.
- 2Frying the cashews before adding them to the curry is essential for maintaining their crunch.
- 3Be patient while browning the onions; their deep golden color forms the flavor backbone of the curry.
- 4Always cook the tomato masala until oil separates. This step, known as 'bhunao', is crucial for developing a rich flavor and deep color.
- 5To prevent the cream from curdling, always add it at the end with the heat turned off.
- 6For a slightly sweeter note to balance the tomatoes, you can add 1/2 teaspoon of sugar along with the tomato puree.
Adapt it for your goals.
Vegan
Replace ghee with a neutral oil like sunflower or avocado oil. Substitute fresh cream with 1/4 cup of full-fat coconut cream or more of the cashew paste for a creamy finish.
Richer VersionRicher Version
Add 2 tablespoons of crumbled khoya (mawa) or milk powder along with the cashew paste for an even richer, more decadent gravy.
Add PaneerAdd Paneer
Incorporate 200g of cubed paneer along with the green peas. You can lightly pan-fry the paneer cubes before adding them for better texture.
Lighter GravyLighter Gravy
For a less heavy version, you can substitute the fresh cream with 1/4 cup of whole milk. Add it slowly while stirring and simmer gently for a minute.
Why this is on our healthy list.
Source of Healthy Fats
Cashews are rich in monounsaturated fats, which are beneficial for heart health and can help in managing LDL (bad) cholesterol levels.
Rich in Antioxidants
The tomato base provides lycopene, while spices like turmeric contain curcumin. These powerful antioxidants help protect the body's cells from damage caused by free radicals.
Plant-Based Protein
Both green peas and cashews are good sources of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
Frequently asked questions
One serving of Kaju Matar Masala contains approximately 450-500 calories, primarily from the cashews, ghee, and cream. The exact count can vary based on the specific ingredients and quantities used.