Delicious Kaju Butter Masala: A Restaurant-Style Treat at Home

Published on: Aparna Insights

Hello, wonderful foodies!

Today, I’m excited to share a recipe that is pure indulgence—a rich, creamy, and utterly delicious Kaju Butter Masala. This is one of those special occasion curries that instantly elevates any meal, making it perfect for guests or a weekend treat.

This curry is a dream come true for anyone who loves rich, North Indian flavors. It’s absolutely divine with hot pulkas, chapatis, puris, or naan. Once you start eating, it’s hard to stop—it’s just that good! The best part? I'm sharing my secret measurements and techniques that will help you achieve that perfect restaurant-style taste and texture every single time.

So, follow my instructions carefully, and get ready to create a dish that will have everyone asking for more. Let's start cooking!

Ingredients

For the Masala Paste:

• Tomatoes: 3 ripe hybrid tomatoes (Do not use sour, local tomatoes)

• Cashews: 2 tbsp (soaked for 30 minutes)

• Cinnamon Stick: 1-inch piece

• Green Cardamom: 2

• Cloves: 3-4

• Water: A little, for grinding

For the Curry:

• Oil: 2 tsp

• Cashews: ½ cup

• Oil: 2 tbsp

• Butter: 1 tbsp

• Cumin Seeds: ½ tsp

• Onion: 1 large, finely chopped

• Ginger-Garlic Paste: 1 tsp

• Kashmiri Red Chilli Powder: 1 tsp (for color and mild heat)

• Kasuri Methi (Dried Fenugreek Leaves): 1 tsp, crushed

• Salt: To taste

• Roasted Cumin Powder: 1 tsp

• Coriander Powder: 1 tsp

• Red Chilli Powder: 1 tsp

• Garam Masala: 1 tsp

• Sugar: ¼ tsp

• Water: 350 ml

• Fresh Coriander: 1 tsp, finely chopped

• Butter: 1 tbsp (for finishing)

• Fresh Cream: 2 tbsp

Instructions

Step 1: Prepare the Kaju Masala Paste

1. In a mixer grinder jar, add the chopped hybrid tomatoes, soaked cashews, cinnamon stick, green cardamom, and cloves.

2. Add a little water and grind everything into an incredibly smooth, fine paste. The paste should be as smooth as butter. Set it aside.

Step 2: Prepare the Main Curry Base

1. In a pan, heat 2 teaspoons of oil. Add the ½ cup of cashews and fry on a low-medium flame until they turn a light golden brown. Be careful not to burn them. Once fried, remove the cashews and set them aside.

2. In the same pan, add 2 tablespoons of oil and 1 tablespoon of butter.

3. Once the butter melts, add the cumin seeds. After they splutter, add the finely chopped onion.

4. This is a crucial step: Fry the onions until they turn a deep golden brown. This caramelization is essential for the rich texture and taste of the curry.

5. Add the ginger-garlic paste, Kashmiri red chilli powder, and crushed Kasuri Methi. Sauté for a minute.

6. Add salt, roasted cumin powder, coriander powder, red chilli powder, garam masala, and sugar. Sauté the spices for about a minute until the oil starts to separate.

Step 3: Bringing It All Together

1. Once the oil has separated from the masalas, pour in the ground tomato-cashew paste.

2. Cook on a medium flame, stirring continuously, until the paste thickens and the oil separates from it. This indicates that the raw smell of the tomatoes is gone.

3. Now, add 350 ml of water. Bring the gravy to a rolling boil on high flame.

4. As it boils, a light foam or scum might form on the surface. Skim this off with a spoon to ensure a clear, rich-looking gravy.

5. Add the fried cashews to the boiling gravy and mix well.

6. For the final touch, add the chopped coriander, 1 tablespoon of butter, and 2 tablespoons of fresh cream.

7. Stir everything together and simmer on low flame until the oil floats to the top.

Your rich, creamy, and delicious Kaju Butter Masala is ready to be served!

Key Tips for the Perfect Kaju Butter Masala

• Use Hybrid Tomatoes: It’s very important to use hybrid (Bangalore) tomatoes for this recipe, as they are less sour. The tanginess of local (naatu) tomatoes will not work well with the creamy base of this curry.

• The Magic of Sugar: The small amount of sugar is added to balance the slight tanginess of the tomatoes, creating a perfectly balanced flavor profile.

• Smooth Paste is a Must: Grind the tomato-cashew mixture until it is exceptionally smooth. This is what gives the curry its velvety, restaurant-style texture.

• Golden Onions: Don't rush the process of frying the onions. A deep golden-brown color is essential for the curry's rich taste and texture.

Follow these tips carefully, and you will be able to create a Kaju Butter Masala at home that rivals any restaurant. Enjoy this spectacular dish!

With love,
Aparna @ Aparna Insights