Kaju Masala

 kaju masala 

Kaju masala has bewitched many people in and around the world as that dish has been made traditionally in India. Cashew (kaju) in a creamy spicy gravy makes a mouthwatering, mouth-licking recipe rich in texture, flavor as well as indulgence. It can be enjoyed best with different types of breads, naan, roti, or rice. Kaju Masala is a STEAL for family dinners, parties, and occasions or just for yourself!

This article serves a detailed stepwise procedure to make kaju masala as creamy as possible, from listing the ingredients to describing the preparation methodology to pretty much all other alchemical tricks into the dish. The outcome will be a curry oozing with richness, aroma, and flavor. 

Ingredients Used in Kaju Masala

The following ingredients are necessary to prepare a deliciously creamy Kaju Masala:

For the Gravy:

Cashews: 1 cup (soaked for 30 minutes) 

Onion: 1 large finely chopped 

Tomatoes: 2 medium pureed or finely chopped 

Ginger-garlic paste: 1 tbsp 

Green chilies: 2 finely chopped (optional for heat) 

Cashew paste: 2 tablespoons (grind some cashew to a smooth paste with water) 

Cream: ¼ cup preferably heavy cream or cooking cream 

Fresh coriander leaves: 2 tbsp chopped for garnish 

Kasuri methi: 1 tsp 

Salt as required 

Sugar: 1 tsp (optional but balances the spices) 

Water: as required for consistency 

For Tempering :

Ghee or oil: 2 tablespoons 

Cumin seeds: ½ teaspoon 

Bay leaf: 1 

Cloves: 2-3 

Cardamom: 2 pods 

Cinnamon stick: 1 small piece 

Black pepper: 3-4 optional 

Spice Mix 

Turmeric powder: ¼ teaspoon 

Red chili powder: 1 teaspoon (adjust as per taste) 

Coriander powder: 1 tablespoon 

Garam masala: 1 teaspoon 

Cumin powder: 1 tsp 

Optional Garnishes 

Cashews: A few whole cashews for garnishing, lightly roasted 

Fresh cream: A swirl on top for added richness 

Fresh coriander leaves: For garnishing.

The Kaju Masala: Its Preparation

Step 1: Soaking the Cashews 

Soak the cashews in warm water for about 30 minutes. The soaking step softens the nuts, and at this point, milling them into a smooth paste becomes much easier. It also gives a creamier feel when used in gravy.

Step 2: Base for Gravy

1. Onion and Ginger-Garlic Paste

In a deep pan, heat 1 tablespoon of oil or ghee over medium heat. Add cumin seeds and let them splutter. Then add the whole spices bay leaf, cardamom, cloves, cinnamon stick, and black pepper. Saute for a few seconds till aromatic.

Now add finely chopped onion and let it sauté until it darkens to a lovely golden hue. This is the step that builds the rich flavor base of your curry. Add the ginger-garlic paste and cook for about 2 more minutes or until the raw smell of the paste disappears.

2. Tomatoes

Add pureed tomatoes or finely chopped tomatoes to the pan and cook for 5-7 minutes until the oil begins to separate from the masala. It indicates that the tomatoes have baked down into the base for the curry.

3. Spices 

Now add the ground spices turmeric, red chili powder, coriander powder, and cumin powder. Stir well so that onions and tomatoes coat the spices. Now allow them to cook for about 2-3 minutes which will allow the spices to bloom. You may also add sugar here to offset the tartness from the tomatoes and spices, thus achieving the perfectly balanced taste in gravy.

Make the Cashew Paste 

Drain the soaked cashew nuts during cooking, and transfer the cashew nuts straight to a blender or food processor. Add about 2 tablespoons of water, and blend until the cashew nuts are smooth. This is the cashew paste that will lend the signature creaminess to the Kaju Masala.

Add Cashew Paste and Cream 

Once the spice base is prepared, add cashew paste to gravy and mix properly. Allow cooking for 3-4 minutes, randomly stirring, so that it doesn't catch at the bottom. The gravy will thicken with the cashew paste creating a rich creamy texture.

Now, pour in fresh cream. Stir it into the gravy then it's for an additional five minutes of cooking. This process makes the curry velvet smooth. For very thick gravy, you can now add some water or milk to attain the right consistency.

Put in whole cashews now that they've been soaked and drained. You can add some roasted cashews at this stage to the curry for added crunch and taste. Leave it for 5 minutes after that, so the cashews absorb some flavor from the gravy.

Finishing Touches 

Crush the kasuri methi leaves (dried fenugreek leaves) between your palms and sprinkle them over the curry; it gives a distinct flavor to the dish. You may also want to add some garam masala at this point to add warmth and depth to the dish.

Taste and adjust salt, sugar, and spices according to preference. You can heat things up with more chili powder or fresh chopped green chilies, should you wish.

Step 7: Garnish and Serve

Once the curry is cooked just like you want it, switch off the flame. Garnish the Kaju Masala with freshly chopped coriander leaves and roasted cashews and, if desired, drizzle a little extra cream over it for the richness.

Serve the Kaju Masala with any variety of naan, roti, and steamed rice, and garnish it with cool raita or cucumber salad to balance the richness of the curry.

Tips to Make the Kaju Masala Most Creamy 

1. Cashew Quality: The main secret behind the rich and creamy Kaju Masala is the quality of cashews. Do use fresh, high-grade cashews. Do not try with the stale or too hard ones, otherwise, they will not coin an easy-fit match in blending. 

2. Soaking the Cashews: Cashew soaking before blending turns them soft enough to make a smooth paste that will work well for obtaining the rich creamy texture in the curry.

3. Cream versus Milk: Kaju Masala is divided in the middle: the true north uses cream for a heavy rich creaminess, while milks works just fine if you'd like something lighter (without the texture or richness). 

4. Altering Hot Scales: Adjust the spiciness level of Kaju Masala according to individual preference. Less fiery if you do not enjoy spicy food, simply reduce the amount of red chili powder or remove the green chilies. 

5. Sautéing Spices: Sauté all your whole spices (like cumin, cardamom, cinnamon) in hot oil before use to activate their oils and make their flavor complete, very deep aromatics in the curry. 

6. Simmer the gravy: Let the gravy simmer for a few minutes after adding the cashew paste and cream. This gives it a much better flavor because it helps the flavors to fuse together. 

7. Use of ghee: To get that true rich taste, prefer ghee (clarified butter) for tempering instead of any ordinary oil. Ghee gives amazing smell and the depth of flavor.

8. Roasting cashews for garnishing: After lightly roasting some cashews and using them as garnish, you will find an enjoyable texture along with a beautiful flavor sensation with the dish.

9. Resting the Curry: Like many curries, this Kaju Masala curry tends to improve in flavor over time. If you can spare it, let the curry rest for about 15-20 minutes before serving.

Variations for Kaju Masala

Usually creamy and rich, Kaju Masala can take many forms to adapt it according to personal taste and dietary status:

Vegan Kaju Masala: To make this curry vegan, use coconut milk or cashew cream in place of cream. Also, use plant-based ghee or oil for the tempering.

Kaju Masala with Mixed Vegetables: Toss in some vegetables, say peas, carrots, or bell peppers, into the curry to make it heartier. Cashews give a lovely texture that accompanies vegetables well.

Spicy Kaju Masala: For a fiery meal, throw in some extra green chilies, red chili powder, or even a spoonful of chili paste to ramp up the heat.

Smoky Kaju Masala: Use a "dhungar" technique for the smoky flavor where a piece of hot charcoal is placed in the curry, and then a little g is poured over it.