Kaju Butter Masala
Ingredients:-
• Cashew Nuts / Kaju – 1 Cup
• Ghee Or Oil – 1 Tbsp
• Whole Spices:
• Bay Leaf – 1
• Cloves – 4
• Cinnamon Stick – 1 Inch
• Dried Red Chili – 1
• Star Anise – 1
• Black Cardamom – 1
• Peppercorns / Kali Mirch – 4
For Gravy:
• Oil – 2 Tbsp
• Boiled Onion Paste – 1/2 Cup
• Ginger-Garlic Paste – 2 Tbsp
• Freshly Pureed Tomatoes – 1 Cup
• Ginger Chopped Roughly – ½ Inch
• Green Chilies Chopped Roughly – 2 Small
• Kitchen King Masala – 1 Tbsp
• Red Chili Powder – 1 Tsp
• Turmeric Powder – 1/2 Tsp
• Coriander Powder – 1 Tsp
• Garam Masala Powder – 1/2 Tsp
• Ground Cashew – 4 Tbsp
• Water – 1/2 Cup Or More If Required\
• Salt To Taste
• Sugar – 1 Tsp
• Ghee – 1 Tsp
• Crushed Kasoori Methi (Dried Fenugreek Leaves) – 1 ½ Tbsp
• Cashew Cream Or Fresh Cream – ¼ Cup + 1 Tbsp For Garnish (You Can
• Also Use Fresh Milk Cram Aka ‘Malai’)
• Cilantro / Coriander Leaves, Chopped – 1 Tbsp
Method:
1. Now in the same pan, add 2 tbsp oil or ghee. 2. Once the oil is hot enough, add bay leaf, cloves, cinnamon stick, dried red chili, star anise, black cardamom, peppercorns and sauté for few seconds. 3. Then add ginger garlic paste and sauté for a minute. 4. Add onion paste and stir well. 5. Saute till onion paste is golden in color. This would take about 6-7 minutes. 6. Add tomato puree and Stir well. Cook covered for 5 minutes. Stir occasionally. 7. Add red chili powder, kitchen king masala, coriander powder, turmeric powder and ground cashews and stir well. 8. Let them cook for 2 minutes. 9. Add water and stir well. Cover and cook for 5 minutes. 10. Add in Kasuri methi, salt, sugar, garam masala powder, roasted cashews and mix well. 11. Add more water if needed and cook covered again for 5 minutes. 12. Add cashew cream or milk cream and stir well. 13. Cook for another minute and remove from heat. Add ghee and stir well. 14. Transfer to a serving bowl and garnish with coriander, cream, and cashews.
15. Serve hot with naan or paratha.
