Kaju Butter Masala | Creamy Cashew Curry

Kaju Butter Masala Recipe | Creamy Restaurant Style Cashew Curry.
Make rich and creamy Kaju Butter Masala at home with simple ingredients. A perfect restaurant-style cashew curry for naan or rice.

Introduction

Kaju Butter Masala is a rich and mildly sweet North Indian curry made with cashews cooked in a smooth tomato-based gravy. This dish is known for its creamy texture, gentle spices, and restaurant-style taste. Kaju butter masala is often prepared for special occasions, celebrations, or when you want to make something royal and comforting at home.

Traditional & Regional Value of Kaju Butter Masala

Kaju Butter Masala has its roots in Punjabi and Mughlai-style cuisine. Inspired by butter masala gravies, this dish became popular in Indian restaurants as a vegetarian alternative to paneer butter masala. Cashews were traditionally considered a luxury ingredient, making this curry a symbol of richness and hospitality.

Is Kaju Butter Masala Healthy?

Kaju butter masala is nutritious but should be eaten in moderation. Cashews are rich in healthy fats, protein, magnesium, and antioxidants. When prepared at home with controlled butter and cream, this dish can be part of a balanced meal. Using less oil and more tomatoes helps keep it lighter.

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Cashew nuts (kaju), soaked
• Onions, chopped
• Tomatoes, pureed
• Ginger-garlic paste
• Green chilli
• Cashew paste
• Butter
• Fresh cream
• Red chilli powder
• Coriander powder
• Garam masala
• Salt

Quick Cooking Steps

• Soak cashews in warm water and grind into a smooth paste.
• Heat butter in a pan and sauté onions until soft.
• Add ginger-garlic and green chilli, cook briefly.
• Add tomato puree and spices, cook until thick.
• Add cashew paste and mix well.
• Finish with cream and simmer gently.

Watch video and learn how to make Nippattu

Tips & Tricks

• Soak cashews well for a smooth gravy.
• Cook tomato puree fully to remove raw taste.
• Add cream at the end for rich texture.
• Do not overcook after adding cashew paste.

Variations of Kaju Butter Masala

• Kaju Paneer Butter Masala: Add paneer cubes for extra richness.
• No Cream Version: Use extra cashew paste.
• Spicy Version: Increase chilli powder or add green chillies.
• Vegan Version: Replace butter and cream with plant-based alternatives.

What Can Be Eaten Together or Served With

• Butter naan or garlic naan
• Tandoori roti
• Jeera rice or plain basmati rice
• Onion salad and lemon wedges

Frequently Asked Questions (FAQ)

Is kaju butter masala sweet?

It has a mild natural sweetness from cashews and tomatoes, not sugary.

Can I make kaju butter masala without cream?

Yes, cashew paste alone gives enough richness.

Is kaju butter masala vegan?

It can be made vegan by replacing dairy with plant-based options.

How long does kaju butter masala stay fresh?

It stays fresh for up to one day in the refrigerator.

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Kaju Butter Masala

Kaju Butter Masala is a rich, creamy, and indulgent vegetarian curry made with cashews, tomatoes, cream, and aromatic spices, known for its restaurant-style flavor and luxurious texture. It is a popular main dish in North Indian and Punjabi cuisine, often served with naan, roti, or rice.

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian, vegetarian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• Cashew nuts: 2/3 cup approximately 80–90 grams
• Oil: 2 teaspoons 10 ml
• Onion: 1 medium chopped roughly (approximately 150 grams)
• Ginger: 1 inch piece chopped roughly (approximately 25 grams)
• Green chilies: 2 chopped roughly (approximately 10 grams)
• Tomatoes: 2 medium chopped roughly (approximately 300 grams)
• Butter: 1 1/2 tablespoons 22.5 ml
• Bay leaf: 1
• Cloves: 4
• Cinnamon stick: 1 inch piece approximately 2.5 cm
• Turmeric powder: 1/4 teaspoon 1.25 grams
• Coriander powder: 2 teaspoons 10 grams
• Red chili powder: 1/2 teaspoon 2.5 grams
• Dried fenugreek leaves Kasoori methi: 1 teaspoon (crushed, approximately 2 grams)
• Heavy whipping cream Malai: 1/4 cup (60 ml)
• Water: 1/2 cup 120 ml, adjust as needed for gravy consistency
• Cilantro coriander leaves: Few sprigs, chopped finely (approximately 10 grams)

Equipment

• Heavy-bottomed pan or saucepan
• Blender or food processor
• Mixing bowls
• Measuring spoons and cups
• Wooden spoon or spatula
• Knife and cutting board

Method

 

1. Heat 1 teaspoon of oil in a pan over medium heat. Add cashew nuts and fry until they turn light brown, stirring continuously to prevent burning. Remove and set aside in a bowl.
2. In the same pan, heat the remaining 1 teaspoon of oil over medium heat. Add chopped onions, ginger, and green chilies. Sauté for 3–5 minutes until the onions become translucent.
3. Let the onion mixture cool slightly, then transfer to a blender. Add chopped tomatoes and blend into a smooth paste. Set aside.
4. In the same pan, heat butter over medium heat. Once melted, add bay leaf, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
5. Add turmeric powder, red chili powder, coriander powder, and crushed kasoori methi. Stir and cook for 1 minute to release the aroma.
6. Add the tomato-cashew puree and mix well. Cook for 3–4 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the sides of the pan.
7. Add salt, heavy cream, and water. Stir well and bring the gravy to a boil.
8. Reduce heat to medium-low and add the fried cashew nuts. Cook for 1 minute to allow the flavors to meld.
9. Just before serving, stir in chopped cilantro. Do not skip this step, as it enhances the dish’s appearance and freshness.
10. Serve hot with naan, roti, paratha, or rice.

Notes

Safety Notes:

Always use caution when frying cashews or heating oil to avoid splattering.
Ensure all ingredients, especially cream and tomatoes, are at room temperature to prevent curdling or uneven cooking.
Do not overheat the cream after adding it—simmer gently to avoid separation.
Substitutions:

Use vegetable oil instead of butter for a vegan version.
Replace heavy cream with coconut cream or full-fat plant-based cream for a dairy-free alternative.
Substitute kasoori methi with fresh fenugreek leaves (if available), though the flavor will differ.
Use garam masala in place of individual spices if preferred, though the depth of flavor may vary.
Storage:

Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of water if the gravy thickens too much.
Pro Tips:

For a richer flavor, toast the cashews in a dry pan before frying them in oil.
The key to authentic restaurant-style gravy is cooking the tomato-onion paste until oil begins to separate—this step enhances depth and richness.
Adjust the cream quantity to achieve your desired gravy consiste