Restaurant Style Kaju Matar Masala Video Restaurant Style Kaju Matar Masala Video Viewed 1124 times Restaurant Style Kaju Matar Masala Video. 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. Tweet Recipe Description for Kaju Matar Masala, Cashew and Green Peas Curry Preparation Time: 20 minsCooking Time: 25 mins Makes 4 servings Show me for servings Ingredients For The Crispy Cashewnuts1 cup cashew nuts (kaju)1 tbsp gheeOther Ingredients For Kaju Matar Masala2 cups roughly chopped tomatoes2 whole dry kashmiri red chillies , broken into pieces1/4 cup cashew nuts (kaju)2 tbsp oil2 tbsp ghee1 bay leaf (tejpatta)2 cloves (laung / lavang)2 cardamoms (elaichi)1 tsp garlic (lehsun) paste1 tsp ginger (adrak) paste1/2 cup grated onions1 1/2 tsp chilli powder1 tsp coriander (dhania) powder1 tsp garam masala1 tsp kashmiri red chilli powder1 tsp sugar salt to taste1 1/4 cups boiled green peas2 tsp dried fenugreek leaves (kasuri methi)2 tbsp fresh creamFor The Garnish2 tbsp finely chopped coriander (dhania) Method For the crispy cashewnutsHeat 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 proceedTo 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. See step by step images of Kaju Matar Masala, Cashew and Green Peas Curry recipe RECIPE SOURCE : Punjabi Subzis