Khaju Masala / Cashew Masala Recipe / Restaurant Style Khaju Curry

Soak the measured quantities of cashew and onion in a cup of boiling water and let it set for about fifteen minutes approximately. When it cools down, plop the soaked ingredients into a blender and make a smooth puree out of it. Add water little by little as and when needed. Let the final outcome be luscious half white and creamy. Transfer it to a bowl and keep aside.

Heat a large pan and tip in a little ghee and when it is heated, throw in some cashews and roast for a while. When it turns golden brown, just take out the cashews using a slotted spoon and place it over a plate and keep aside. Now in the same pan add two or three tablespoons of oil and when it gets heated up, drop in a bay leaf, clove, cinnamon, cardamom and anise and lower the flame. Within seconds, it turns aromatic and now add the chopped ginger and garlic and saute well for a few seconds. To enhance the flavor, plop in a teaspoon of ginger garlic paste too and saute for a minute.

At this stage, add the finely chopped onion and when it becomes translucent, squirt in the tomatoes and wait for it to get mushy. Sprinkle the required salt and add the measured quantities of red chili powder, coriander powder, turmeric powder and garam masala and splash in a little water to mix everything together. When the raw smell of the spice powders go off, add two to three cups of water and alter the flame to high mode. when it comes to a boil, just plop in the cashew paste along with a quarter cup of water and simmer the flame. Here, you drop in the roasted cashews and stir in. Finally, add a little kasuri methi and mix altogether. Check the consistency of the cashew masala and dilute if it is too thick. Now, pop the lid on and let it get cooked for about ten minutes approximately.

After a while, just open the lid and ensure that the oil has started to separate at the sides and after a minute or two, when the whole masala turns aromatic, just turn off the stove. Garnish with some coriander leaves, fresh cream and ghee. Serve it hot for paratha or naan roti with some lemon wedges and onion rings.