(measuring cup used, 1 cup = 250 ml)
For sauteing cashews:
- 1 cup kaju/cashews, 120 grams
- 1 tbsp butter or oil
- 4 medium or 3 large ripe red tomatoes, 1.5 cups roughly chopped tomatoes
- 1 Indian bay leaf / Tej patta
- ½ cup water
- 18 to 20 kaju/cashews
- 1 tsp ginger-garlic paste or ½ inch ginger + 3 to 4 garlic crushed to paste in a mortar-pestle
- 1 or 2 green chilies, slit
- ½ tsp kashmiri red chili powder or deghi mirch
- ½ tsp garam masala powder
- 2 to 3 tbsp cream, 25% to 35% fat
- ⅔ to ¾ cup water or add as required
- 2 tbsp butter
- ¼ to ½ tsp sugar or add as per taste
- 1 tsp kasuri methi, crushed or a pinch of methi powder/fenugreek seeds powder
- 1 to 2 tbsp chopped coriander leaves for garnish
- salt as required
- first heat 1 tbsp butter or oil in a pan. make sure that the butter does not brown. so melt the butter on a low flame.
- then add 1 cup cashews (120 grams).
- stir and saute the cashews till they become golden. remove them in a plate and keep aside.
- in the same pan, add 1 tej patta and saute for a few seconds.
- then add 1.5 cups roughly chopped tomatoes and ½ cup water. about 4 medium or 3 large tomatoes. stir well and simmer the mixture till the tomatoes soften.
- when the tomatoes are simmering, take 18 to 20 cashews in grinder or blender and powder very fine. if fat is released while grinding cashews, then it’s alright.
- remove and keep the ground cashews aside.
- meanwhile, the tomatoes have softened. switch off the flame and allow the tomatoes to become warm or cool down completely.
- discard the tejpatta and add the tomatoes in the same grinder or blender jar in which we ground the cashews.
- blend the tomatoes to a smooth puree. keep aside.
- in the same pan in which we sauteed the cashews and cooked the tomatoes, heat 2 tbsp butter.
- lower the flame and add 1 tsp ginger-garlic paste. stir and saute for some seconds till the raw aroma of ginger-garlic goes away.
- add the cashew powder. stir very well.
- on a low flame, keep on stirring the cashew powder, so that it cooks uniformly.
- stir till the colour of the cashew powder changes to a pale light golden and you get a nice aroma.
- then add the tomato puree. stir very well.
- saute the tomato puree for about 4 minutes on a low to medium flame.
- then add ½ tsp kashmiri red chilli powder or deghi mirch. stir very well.
- then add ⅔ to ¾ cup water or as required. stir again.
- add 1 to 2 slit green chillies.
- simmer the gravy for 3 to 4 minutes on a low to medium flame.
- then add the sauteed cashews. stir.
- season with salt as required. simmer for a further 2 minutes.
- lastly add ½ tsp garam masala powder, 2 to 3 tbsp cream, 1 tsp kasuri methi, crushed or a pinch of methi powder/fenugreek seeds powder.
- stir again till the entire cream is mixed well with the gravy. switch off the flame.
- garnish with coriander leaves and serve kaju butter masala with tandoori rotis, naan, chapatis. you can also serve it with jeera rice or veg pulao.
Source : http://www.vegrecipesofindia.com/kaju-butter-masala-recipe/