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Kaju Butter

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Stir-fried cashew is cooked in rich - creamy gravy of tomato and other Indian spices.

Main Ingredient(s): Cashews (Kaju), Butter


  • 120 Gram Cashews (Kaju)
  • 1 Tablespoon Butter
  • 4 Medium Tomato (Chopped)
  • 2 Pieces Green Chili (Slit)
  • 1 Piece Bay Leaf (Tej Patta)
  • 1 Teaspoon Ginger&Garlic Paste
  • 0.5 Cup Water
  • 20 Pieces Cashews (Kaju)
  • 0.5 Teaspoon Garam Masala Powder
  • 2 Tablespoon Cream
  • 0.75 Cup Water
  • 2 Tablespoon Butter
  • 0.5 Teaspoon Granular Sugar
  • 1 Teaspoon Fenugreek (Methi) (Crushed)
  • 2 Tablespoon Coriander Leaves (Chopped)
  • Table Salt (According to taste)

Original recipe makes 4 Servings


Method of Preparation

Sauteing Cashew 

- Heat up butter/oil in a pan. When butter melts, add a cup of cashew and saute for a while, till it turn golden brown.

Preparing gravy

Step 1

Heat up a non-stick pan. When it heats up, saute bay leaf for few second.

Step 2

Add chopped tomatoes, ½ cup water and cook over medium flame, till it softens.

Step 3

Switch off the flame and take down tomato, discarding bay leaf, grind to fine paste along with cashew. Keep aside in a bowl.

Step 4

In the same wok, melt butter. Then add ginger-garlic paste and saute over medium flame, till raw aroma vanishes. 

Step 5

Lower the flame and stir in cashew powder and cook till golden brown.

Step 6

Mix tomato puree. stir very well over medium flame.

Step 7

Mix kashmiri red chilli powder, water or as required, green chilli, stir again and cook over simmered flame.

Step 8

Mix sauted cashew, salt and cook over simmered flame for 2 minutes.

Step 9

Mix garam masala powder, cream,dried fenugreek leaves, fenugreek seeds powder.

Step 10

Mix cream and switch off the flame. Then garnish with coriander leaves and serve hot.

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