Rich, tart, sweet and completely tasty, Kaju Curry is an all out treat to have! Relatively few cooking styles set out to utilize dried organic products as the fundamental fixing in their nourishment however Indian food is one of only a handful not many that challenge. The dish explicitly has a place with the north Indian cooking and is made in a fundamentally the same as way to that of margarine chicken. But, it doesn’t utilize onions however the margarine and cream are utilized in nearly similar sums. It is set up by simmering the cashews shortly of oil alongside some spread. A tasty tomato puree is crisply arranged in the formula and the is cooked independently with some more spread. The flavors included the dish are likewise a blend of exemplary Indian flavors. The Kasuri methi and the garam masala included the conclusion to the curry brings out a scrumptious flavor as well as leaves the dish smelling completely dazzling. You can likewise cook this delicacy at home. It may seem as though a ton of work yet it truly isn’t. All you must do nis keep your fixings prepared before you begin cooking and follow the means cautiously. Set up this yummy Kaju Curry at family snacks and suppers and this can even be a piece of your festivals like birthday events, kitty gatherings, commemorations and potlucks. To start, follow our bit by bit formula underneath and let us think about your experience of making and having it!
Make Kaju Masala
First warmth 1 tbsp margarine or oil in a skillet or kadai. Ensure that the margarine doesn’t dark colored. So soften the spread on a low fire.
At that point include 1 cup kaju/cashews (120 grams).
Mix and saute the cashews till they become brilliant.
evacuate them in a plate and keep aside.
Making Tomato Puree For Kaju Curry
In a similar container, include 1 tej patta and saute for a couple of moments.
At that point include 1.5 cups generally hacked tomatoes and ½ cup water. Around 4 medium or 3 enormous tomatoes. Mix well and stew the blend on a medium to high fire till the tomatoes mellow. You can likewise cover the dish and cook the tomatoes.
At the point when the tomatoes are stewing, take 18 to 20 cashews in processor or blender.
powder extremely fine. In the event that fat is discharged while crushing cashews, at that point its okay. Scratch the sides and powder them fine.
Evacuate and keep the ground cashews aside.
In the mean time, the tomatoes have mellowed. Switch off the fire and permit the tomatoes to turn out to be warm or chill off totally.
Dispose of the tejpatta and include the tomatoes in a similar processor or blender container wherein we ground the cashews.
Mix the tomatoes to a smooth puree. Keep aside.
Making Kaju Curry
In a similar skillet wherein we sauteed the cashews and cooked the tomatoes, heat 2 tbsp margarine.
Lower the fire and include 1 tsp ginger-garlic glue (½ inch ginger + 3 to 4 garlic squashed to glue in a mortar-pestle). Mix and saute for certain seconds till the crude fragrance of ginger-garlic leaves.
Include the cashew powder.
Mix well overall.
On a low fire, continue mixing the cashew powder, with the goal that it cooks consistently. You need to mix consistently, in any case the cashew powder adheres to the container and can get scorched or excessively sautéed.
Mix till the shade of the cashew powder changes to a pale light brilliant and you get a decent smell. Try not to dark colored the cashew powder.
At that point include the tomato puree.
Mix well overall.
Saute the tomato puree for around 4 minutes on a low to medium fire.
At that point include ½ tsp Kashmiri red bean stew powder or deghi mirch. Mix quite well.
Presently add ⅔ to ¾ cup water or as required. Mix once more.
Add 1 to 2 cut green chilies.
Stew the sauce for 3 to 4 minutes on a low to medium fire.
At that point include the sauteed cashews. Mix. You can likewise save a couple of cashews for decorate.
Season with salt as required.
Add ¼ to ½ tsp sugar. Mix and stew the curry for a further 2 minutes.
Ultimately include ½ tsp garam masala powder, 2 to 3 tbsp low fat cream, 1 tsp kasuri methi, squashed or a touch of methi powder (fenugreek seeds powder).
Mix again till the whole cream is blended well in with the kaju masala curry. Switch off the fire. Check the flavoring and include increasingly salt or sugar whenever required.
Trimming with coriander leaves and Serve kaju masala with baked rotis, naan, rotis. You can likewise it with cumin rice or veg pulao.
For sauteing cashews
1 cup kaju or 120 grams kaju
1 tablespoon spread or oil
for kaju masala curry
4 medium or 3 huge ready red tomatoes or 1.5 cups generally cleaved tomatoes
1 tej patta (indian inlet leaf)
½ cup water
18 to 20 kaju
1 teaspoon ginger-garlic glue (adrak lahsun ka glue) or ½ inch ginger + 3 to 4 garlic – squashed to glue in a mortar-pestle
1 or 2 green chilies – cut
½ teaspoon kashmiri red stew powder or deghi mirch
½ teaspoon garam masala powder
2 to 3 tablespoon cream – 25% to 35% fat
2/3 to ¾ cup water or include as required
2 tablespoon margarine
¼ to ½ teaspoon sugar or include according to taste
1 teaspoon kasuri methi (dry fenugreek leaves) – squashed or a spot of methi powder (fenugreek seeds powder)
1 to 2 tablespoon slashed coriander leaves for decorate
salt as required