How to make Easy and Spicy Kaaju Butter Masala Gravy Curry Recipe

Ingredients

    Cashew nuts – ⅔ cup
    Oil – 2 teaspoons
    Onion – 1 medium, chopped roughly
    Ginger – 1 inch piece, chopped roughly
    Green chilies – 2, chopped roughly
    Tomatoes – 2, chopped roughly
    Butter – 1 ½ tablespoons
    Bay leaf – 1
    Cloves – 4
    Cinnamon stick – 1 inch piece
    Turmeric powder – ¼ teaspoon
    Coriander powder – 2 teaspoons
    Red chili powder – ½ teaspoon
    Dried fenugreek leaves (Kasoori methi) – 1 teaspoon
    Heavy whipping cream (Malai) – ¼ cup
    Water – ½ cup (More or less depending on your liking gravy consistency)
    Cilantro – few sprigs, chopped finely (Do not skip)

Directions

    Heat a teaspoon of oil in a pan on medium heat. Add cashew nuts and fry till it becomes light brown. Take out in a bowl and keep aside.

    Heat remaining teaspoon of oil in a pan on medium heat. Once hot, add chopped onions, ginger and green chilies. Sauté it for few minutes till onion becomes translucent.

    Let the onion mixture cool a bit and grind it into a blender into smooth paste. Remove in a bowl and keep aside. In same blender add chopped tomatoes and make smooth puree.

    In the same pan, heat butter. Once hot add bay leaf, cloves and cinnamon stick. Sauté till you get nice fragrance.

    Then add onion paste. Mix well and sauté it till it becomes golden brown or it leaves the sides of the pan. It will take about 7-8 minutes.

    Add turmeric powder, red chili powder, coriander powder and Kasoori methi. Mix well. Sauté it for one minute. Then add pureed tomatoes. Mix well.

    Cook this mixture till it leaves oil or reduces. Then add salt, cream and water. Mix well.
    Let the gravy come to a boil.

    Then add fried cashew nuts and cook for a minute. Add chopped cilantro just before serving. (Please Do not skip chopped cilantro it gives inviting look to the dish.)

    Mix well. Serve hot.