12/11/2024
Kaju masala without onion n garlic
For The White Paste
▢ ¼ cup cashews
▢ 2 tablespoon melon seeds
▢ ½ cup hot water (for soaking)
▢ ¼ cup milk
For Frying The Cashews
▢ 2 tablespoon ghee
▢ 1 cup (160g) whole raw cashews
For The Kaju Masala
▢ 1 tablespoon oil
▢ 1 bay leaf
▢ 1- inch cinnamon stick
▢ 2 green cardamoms
▢ 1 teaspoon cumin seeds
▢ ¼ tsp asafoetida
▢ 2 teaspoon finely chopped ginger
▢ ⅓ cup finely chopped celery (optional)
▢ 3 medium tomatoes crushed or finely chopped
▢ Salt to taste
▢ ¼ teaspoon turmeric powder
▢ 2 teaspoon red chili powder or add to taste
▢ 1 teaspoon coriander powder
▢ 1 teaspoon cumin powder
▢ Prepared white paste
▢ ½ cup water or as required
▢ Fried cashews
▢ ½ teaspoon garam masala
▢ 1 teaspoon Kasoori methi
▢ 2 tablespoon cream
▢ 2 tablespoon finely chopped coriander leaves
heat the pan and add a tablespoon of oil.
Add bay leaf, cinnamon stick, and green cardamoms, and saute for a few seconds or until aromatic. Then, add cumin seeds and allow them to sizzle.
Add ginger and asafoetida, stir well, and saute for a few seconds.
Add chopped celery and cook on medium heat for two minutes. Then, add crushed tomatoes and stir well.
Cook the tomato mixture and allow it to simmer for 2-3 minutes, stirring occasionally. Add salt, turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and continue cooking for 8-10 minutes on medium-low heat, stirring often.
Now add white paste to the tomato gravy and stir well. Cover the pan with a lid and cook the gravy on low-medium heat for 8-10 minutes, stirring occasionally. The gravy will become thick and release fat from the sides.
Add fried cashews and ½ cup of water and mix well. You can add more water to adjust the consistency of your preference. Continue cooking the Kaju Masala for 2-3 minutes.
Add garam masala, Kasoori methi, coriander leaves, and cream, and stir well. Cook for a minute, turn off the heat, and transfer to a serving bowl.
