Rich, creamy Kaju Masala Curry is an ideal dish for special occasions. Ghee-roasted cashews are cooked with finely chopped onions, tomatoes and a blend of whole and ground spices to create a deeply flavorful curry.
In India, nearly anything can be turned into a sabzi — from papad to gram-flour dumplings — and cashews are no exception. Kaju Masala is a luxurious curry made with whole raw cashews. If you haven’t tried cashew curry before, you’re in for a treat.
There are several ways to prepare this kaju masala. Some versions use a smooth makhani-style gravy like paneer makhani, but this recipe keeps some texture by using finely chopped onions and tomatoes along with generous amounts of ginger and garlic rather than pureeing the sauce.
What is Kaju Masala
Kaju Masala is a curry built around whole raw cashews. The cashews are first roasted in ghee until lightly golden, then simmered with onions, tomatoes and spices. It delivers a rich, creamy mouthfeel without relying on vegetables or paneer, making it a perfect option for festive menus like Diwali, Holi or Raksha Bandhan.
Ingredients
This recipe uses a combination of whole and ground spices to add depth and aroma.
Cashews: Use raw, unsalted, unroasted cashews for the best texture and flavor.
Onion & tomatoes: The base relies on finely chopped or grated onion and tomatoes. A food chopper or grater helps achieve the fine texture used in this recipe.
Garlic & ginger: Fresh ginger and garlic are essential — use a food processor or chopper to pulse them finely.
Spices: Whole spices like cinnamon, star anise and shahi jeera (black cumin) are combined with ground spices such as Kashmiri red chili powder, coriander and fennel powder for fragrance and color.
Yogurt & cream: Yogurt brings a gentle tang; adjust the amount if your tomatoes are very tart. Heavy cream enriches the curry and adds a touch of sweetness.
How to Make Kaju Masala Curry
1. Heat 2 teaspoons ghee in a pan over medium heat. Add 1 cup whole cashews and sauté, stirring often, until light golden brown (about 2–3 minutes). Remove and set aside.
2. In the same pan, add 1 tablespoon ghee and 1 tablespoon oil. When hot, add whole spices: 1-inch cinnamon stick, 1 bay leaf, 2–3 whole cloves, 1 star anise and 1 teaspoon shahi jeera. Let them sizzle for about 30 seconds.
3. Add 1.5 teaspoons Kashmiri red chili powder and cook for 10–15 seconds until it releases a bright red color.
4. Add finely chopped onion (1 medium red onion, about 170 g) and cook for around 5 minutes, stirring frequently until softened.
5. Add finely chopped ginger (1.5-inch piece) and garlic (about 5 large cloves). Cook for 2–3 minutes until fragrant.
6. Add 3 medium tomatoes (about 375 g), pureed, grated or pulsed finely in a food processor. Cover and cook 7–8 minutes until tomatoes are cooked through and oil begins to separate.
7. Stir in 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder (start with 1/2 if unsure), an optional 1/4 teaspoon extra Kashmiri red chili powder for color, 3/4 teaspoon salt and 1 teaspoon sugar. Add 1/4 cup water and cook the spices for 1 minute.
8. Reduce heat slightly and whisk in 3 tablespoons room-temperature plain yogurt, stirring continuously until combined. If the tomatoes are very tart, use 2 tablespoons yogurt instead. Cook 2 more minutes.
9. Add 1/2 to 3/4 cup water (adjust to desired consistency) and bring to a gentle simmer. Add 1.5 teaspoons crushed kasuri methi and stir.
10. Return the fried cashews to the pan and mix. Cook 30 seconds to warm them through.
11. Stir in 2–3 tablespoons heavy cream and cook for another minute. Turn off the heat and finish with a sprinkle of garam masala and a pinch of cardamom powder. Serve warm.
This kaju masala pairs beautifully with breads like garlic naan, parathas or spinach puri, and also goes well with jeera rice. It fits into a rich Indian spread alongside dishes like dal makhani.
The finished curry is:
- Rich and indulgent
- Creamy and satisfying
- Packed with layered flavors
- Perfect with naan or rice
Vegan Variation
To make a vegan version, replace yogurt with plain almond milk yogurt and the cream with coconut milk or coconut cream. Substitute ghee with oil or vegan butter.
Tips & Notes
- If you prefer not to pan-fry the cashews, air-fry them at 325°F for 6–8 minutes, shaking the basket occasionally for even browning.
- Adjust the curry’s consistency to your taste: add more water for a saucier gravy or less for a semi-dry finish.
- If you’re sensitive to fennel, start with 1/2 teaspoon fennel powder and add the remaining 1/4 teaspoon only if desired.
- Kashmiri red chili powder is used primarily for its bright red color and is not very hot. For more heat, substitute 1/4 teaspoon with regular hot chili powder.
- Chop or pulse the onions, tomatoes, ginger and garlic very finely for the best texture; a food processor or chopper makes this easy.
- This masala makes a great base for paneer—toss in paneer cubes and cook for 2 minutes to heat through.
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Kaju Masala
Ingredients
- 1 tablespoons +2 teaspoons ghee, divided
- 1 cup cashews, whole raw (≈140 g)
- 1 tablespoon oil
- 1 inch cinnamon stick
- 1 bay leaf
- 3-4 cloves
- 1 star anise
- 1 teaspoon shahi jeera (black cumin or regular cumin)
- 1.5 teaspoons Kashmiri red chili powder
- 1 medium red onion (≈170 g), finely chopped
- 5 large garlic cloves, finely chopped
- 1.5 inch ginger, finely chopped
- 3 medium tomatoes (≈375 g), pulsed
- 1 teaspoon coriander powder
- 3/4 teaspoon fennel powder
- 1/4 teaspoon Kashmiri red chili powder (optional)
- 3/4 teaspoon salt, or to taste
- 1 teaspoon sugar
- 3/4-1 cup water, divided
- 3 tablespoons plain yogurt, whisked and at room temperature
- 1.5 teaspoons kasuri methi, crushed
- 2-3 tablespoons heavy cream, adjust to taste
- garam masala and cardamom powder, to sprinkle
Instructions
- Heat 2 teaspoons ghee in a pan and sauté 1 cup whole cashews until light golden (2–3 minutes). Remove and set aside.
- Add 1 tablespoon ghee and 1 tablespoon oil to the pan. When hot, add whole spices: cinnamon stick, bay leaf, cloves, star anise and shahi jeera. Sizzle 30 seconds. Add 1.5 teaspoons Kashmiri red chili powder and cook 10–15 seconds.
- Add finely chopped onion and cook about 5 minutes. Add chopped ginger and garlic, cook 2–3 minutes.
- Add pureed or finely pulsed tomatoes, cover and cook 7–8 minutes until oil separates.
- Mix in coriander powder, fennel powder (1/2–3/4 tsp), optional extra chili powder (1/4 tsp), salt and sugar. Add 1/4 cup water and cook 1 minute.
- Stir in whisked room-temperature yogurt (3 tbsp, reduce to 2 tbsp if tomatoes are very tart) and cook 2 minutes.
- Add 1/2–3/4 cup water and 1.5 tsp kasuri methi. Bring to a gentle simmer.
- Return fried cashews to the pan, cook 30 seconds, then add 2–3 tbsp heavy cream and cook 1 minute. Turn off heat and sprinkle garam masala and cardamom powder. Serve warm with naan or paratha; garnish with a drizzle of cream or cilantro if desired.
Notes
- Air-fry cashews at 325°F for 6–8 minutes as an alternative to frying in ghee.
- Adjust water to achieve either a semi-dry or saucier consistency.
- Start with 1/2 tsp fennel powder if you are sensitive to fennel’s flavor and add more later if desired.
- Kashmiri red chili powder provides color more than heat; substitute a bit of hot chili powder if you want more spice.
- Use a food processor or chopper to finely chop onions, tomatoes, ginger and garlic for the best texture.
- To add paneer, toss in cubes and cook for 2 minutes to heat through.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.