“SHAHI KAJU MASALA PREPARED IN RESTAURANT STYLE IS VERY EASY TO MAKE.”
•Mostly cashews are used to give a good aroma and flavor to any dessert, but do you know that cashew can be used to give a royal taste to any gravy vegetable. If you also want to give royal taste to your vegetable then learn today the popular Punjabi way of making cashew masala curry. By learning, you can give your special vegetable a different taste than the everyday vegetable.
INGREDIENTS OF KAJU MASALA CURRY.
•Ghee – 2 tbsp
•Cashew – 1 cup
•Oil
•Cinnamon stick – 1 inch
•bay leaf – 1
•Cloves – 3-4
•Fennel
•Cumin – 1 tsp
•Red chili powder – 1.5 tsp
•Onion – 1 finely chopped
•Garlic – 5 buds
•Ginger – 1.5 inches
•Tomato – 3
•Coriander Powder – 1 tsp
•Turmeric Powder – 1 tsp
•Fennel powder – 3/4 tsp
•Salt – as per taste
•Sugar – 1 tsp
•Water – as required
•Curd – 3 tbsp
•Kasoori Fenugreek Powder – 1.5 tsp
•Cream – 3 tbsp
•Preparation time: 15 minutes
•Cooking time: 25 minutes
•Total Time: 40 Minutes
~Method:-
STEP 1: Add ghee in a pan and fry cashews.
First of all take a pan and put ghee on medium flame and keep it for heating. When the ghee becomes hot, then put whole cashew nuts in the pan and fry the cashews continuously for 2 to 4 minutes in the pan till they turn light brown. Take out the roasted cashews from the pan and keep them in a plate to cool down.
(Note: To make cashews softer, they can be soaked in hot water for half an hour before roasting).
STEP 2: Add onions and tomatoes and fry them in a pan.
Now put oil in the same pan again and heat it and put whole cloves, cinnamon stick, fennel and cumin seeds in the hot oil and fry all the spices till they turn brown. Then add chopped onion, grated ginger and garlic paste and fry it. When the onion is roasted and fried, then add tomato puree and let the puree boil on medium flame, as soon as it comes to boil, add salt, red chili powder, coriander powder, fennel powder, turmeric powder, and sugar to the puree and mix all the spices well. Mix well and cook for 1 minute. After 1 minute, put the whipped curd in the pan and cook again for 2 minutes after mixing well. After that put a little water in the pan and let the water boil, when the water starts to boil lightly, then add kasoori fenugreek powder and roasted cashew nuts and mix it and put cream on it, mix all the ingredients well and the gas Shut it down. Cashew Masala Curry is ready.
~Nutrition Information:-
•Calories: 345kcal
•Carbohydrates: 21g
•Protein: 8g
•Fat: 28g
•Saturated Fat: 9g
•Polyunsaturated Fat: 4g
•Mono unsaturated Fat: 13g
•Trans Fat: 1g
•Cholesterol: 28mg
•Sodium: 475mg
•Potassium: 566mg
•Fiber: 4g
•Sugar: 7g
•Vitamin A: 1165IU
•Vitamin C: 17mg
•Calcium: 77mg
•Iron: 3mg
~Health benefits of eating cashew nuts:-
•Good for the skin..
•Cashews are rich in antioxidants, which protect our skin from the harmful rays of the sun and beautify the skin, thereby getting rid of the problem of aging wrinkles. Cashew also helps in keeping the skin healthy.
•Keeps hair fine..
•Cashews are rich in many nutrients like magnesium, zinc, iron and phosphorus, which help us in nourishing our hair, making hair strong and shiny.
•Helps to increase red blood cells..
•Cashews are the best source of blood-boosting nutrients like iron and copper. With regular consumption, the lack of blood in our body is completed and the number of red blood cells increases, due to which oxygen flows throughout the body and the body remains energetic.
~Serving Types:-
•Can be served with naan or paratha.
•Can be served with pea rice.
•Can be served with any dry vegetable.
~Change in taste:-
•Garam masala and cardamom powder can be added to the vegetable.
•Paneer cubes can be added.
•You can add cream instead of cream.
