Kaju Matar Masala, Cashew and Green Peas Curry
by Tarla Dalal
restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with 44 amazing images.
restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi is a memorable preparation with a Nawabi touch. Learn how to make cashew and green peas curry.
To make restaurant style kaju matar masala, combine the dry kashmiri red chillies, tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool completely. Combine this mixture and cashewnuts in a mixer and blend till smooth. Keep aside. Heat the oil and ghee in a deep non-stick pan, add the bayleaf, cloves, cardamom, bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomato-cashew mixture and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the chilli powder, coriander powder, garam masala, kashmiri red chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes. Add the green peas, sautéed cashewnuts, dried fenugreek leaves, fresh cream and ½ cup of water, mix well and cook on a medium flame of 2 to 3 minutes ,while stirring occasionally. Garnish with coriander and serve hot with parathas.
Cashews in and out make this dish the super awesome treat that it is. Perfect for cashew lovers, the cashew and green peas curry features crispy cashews and soft green peas in a creamy, tangy, masaledar gravy.
The gravy is quite rich, made of cashews, tomatoes, fresh cream and spice powders. While this Indian shahi kaju curry is absolutely bursting with flavours, for an added shahi touch we have finished with some fresh cream. You can also add homemade cream obtained from buttermilk.
Serve this kaju mutter masala sabzi with plain paratha or butter naan and square up your meal with a tall glass of salted lassi. You will have a feel of dining at a dhaba in Punjab while relishing this authentic meal in your own house. Also do try other sabzis with green peas like Mutter Paneer Butter Masala, Mushroom Mutter Makhani and Palak Mutter.
Tips to make kaju mutter masala. 1. Jain’s can skip onions and garlic. 2. Roast the cashews on medium flame till light golden brown colour, it gives nice colour and crunch to the cashews. 3. Sugar is added to balance the flavours. You can skip if you do not wish to add. 4. Make sure while selecting cashews it should not have any dents or cuts.
Enjoy restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with step by step photos.
Kaju Matar Masala, Cashew and Green Peas Curry recipe - How to make Kaju Matar Masala, Cashew and Green Peas Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Crispy Cashewnuts
1 cup cashew nuts (kaju)
1 tbsp ghee
Other Ingredients For Kaju Matar Masala
2 cups roughly chopped tomatoes
2 whole dry kashmiri red chillies , broken into pieces
1/4 cup cashew nuts (kaju)
2 tbsp oil
2 tbsp ghee
1 bay leaf (tejpatta)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1/2 cup grated onions
1 1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp kashmiri red chilli powder
1 tsp sugar
salt to taste
1 1/4 cups boiled green peas
2 tsp dried fenugreek leaves (kasuri methi)
2 tbsp fresh cream
For The Garnish
2 tbsp finely chopped coriander (dhania)
For the crispy cashewnuts
- For the crispy cashewnuts
- Heat the ghee in a broad non-stick pan or a deep pan, add the cashewnuts and sauté on a slow flame for 3 minutes. Keep aside to cool.
How to proceed
- How to proceed
- To make {span class="bold1"}kaju matar masala{/span}, combine the dry kashmiri red chillies, tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool completely.
- Combine this mixture and cashewnuts in a mixer and blend till smooth. Keep aside.
- Heat the oil and ghee in a deep non-stick pan, add the cloves, cardamom and bayleaf and saute on a medium flame for a few seconds.
- Add the garlic paste and ginger paste and sauté on a medium flame for 30 seconds.
- Add the onions and saute on a medium flame for 3 to 4 minutes.
- Add the tomato-cashew mixture and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Add the chilli powder, coriander powder, garam masala, kashmiri red chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes.
- Add the green peas,sauteed cashewnuts, dried fenugreek leaves, fresh cream and ½ cup of water, mix well and cook on a medium flame of 2 to 3 minutes ,while stirirng occasionally.
- Garnish {span class="bold1"}kaju matar masala{/span} with coriander and serve hot with parathas.
Restaurant Style Kaju Matar Masala Video
like kaju mutter masala recipe
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like restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi, then do try other gravy recipes also:
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- kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with 32 amazing images.
- restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | with 34 amazing images.
what is kaju mutter masala made of?
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restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi, is made of cheap and easily available ingredients in India: 1 cup cashewnuts (kaju), 1 tbsp ghee, 2 cups roughly chopped tomatoes, 2 Kashmiri dry red chillies, broken into pieces , 1/4 cup cashewnuts (kaju), 2 tbsp oil, 2 tbsp ghee, 2 cloves, 2 cardamom, 1 bayleaf (tejpatta), 1 tsp garlic (lehsun) paste, 1 tsp ginger (adrak) paste, ½ cup grated onions, 1 1/2 tsp chilli powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp kashmiri red chilli powder, 1 tsp sugar , Salt to taste , 1 1/4 cups boiled green peas, 2 tsp dried fenugreek leaves (kasuri methi), 1 tbsp fresh cream and 2 tbsp finely chopped coriander. See the below image of list of ingredients for kaju mutter masala.
for crispy cashewnuts
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Heat 1 tbsp ghee in a broad non-stick pan or a deep pan.
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Add 1 cup cashew nuts (kaju).
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Sauté on a slow flame for 3 minutes till golden brown.
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Remove the sautéed cashews in a plate and keep aside to cool.
how to masala paste
- To make restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi, In a deep nonstick pan, Add 2 whole dry kashmiri red chillies , broken into pieces.
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Add 2 cup roughly chopped tomatoes.
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Add ½ cup of water.
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Mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
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Remove it in the big thali to cool completely.
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In a blender, add the tomato chilli mixture.
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Add ¼ cup cashew nuts (kaju).
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Blend till smooth. Keep aside.
how to proceed
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Heat 2 tbsp oil and 1 tbsp ghee in a deep non-stick pan.
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Add 2 cloves (laung / lavang).
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Add 2 cardamoms (elaichi).
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Add 1 bay leaf (tejpatta).
- Saute on a medium flame for a few seconds.
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Add 1 tsp garlic (lehsun) paste. Jain’s can skip garlic.
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Add 1 tsp ginger (adrak) paste.
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Sauté on a medium flame for 30 seconds.
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Add ½ cup grated onions. Jain’s can skip onions.
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Saute on medium flame for 3 to 4 minutes.
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Add the tomato-cashew mixture.
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Cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
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Add 1 1/2 tsp chilli powder
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Add 1 tbsp coriander (dhania) powder.
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Add 1 tsp garam masala.
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Add 1 tsp kashmiri red chilli powder.
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Add 1 tsp sugar and add salt to taste.
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Mix well and cook on a medium flame for 2 minutes.
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Add 1 ¼ cup boiled green peas.
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Add sautéed cashewnuts.
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Add 2 tsp dried fenugreek leaves (kasuri methi).
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Add 2 tbsp fresh cream.
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Add ½ cup of water.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Garnish with 2 tbsp finely chopped coriander (dhania).
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Serve restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi, hot with parathas.
tips to make kaju mutter masala
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Jain’s can skip onions and garlic. instead can add chopped cabbage.
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Roast the cashews on medium flame till light golden brown colour, it gives nice colour and crunch to the cashews.
-
Sugar is added to balance the flavours. You can skip if you do not wish to add.
-
Make sure while selecting cashews it should not have any dents or cuts.
| Energy | 424 cal |
| Protein | 10.8 g |
| Carbohydrates | 20.2 g |
| Fiber | 5.7 g |
| Fat | 33.3 g |
| Cholesterol | 0.1 mg |
| Vitamin A | 507.3 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 27 mg |
| Folic Acid | 52.6 mcg |
| Calcium | 71.7 mg |
| Iron | 3.1 mg |
| Magnesium | 135.3 mg |
| Phosphorus | 226 mg |
| Sodium | 19.2 mg |
| Potassium | 370.3 mg |
| Zinc | 1.9 mg |
I was tasty something different. the combination of tomato and kaju was superb. thank you.
This is a perfect recipe that is made with loads of cashews and mutter is added in a tomato based gravy. Serve this with hot butter naan and enjoy it.