- Servings: 2-3
- Cashew nut and potato frying time: 5-6 minutes.
- Preparation time: 5-6 minutes.
- Frying masala time: 8-9 minutes.
- Cooking time: 5-6 minutes.
- Total time: 27 minutes.
Cooking ‘Kaju Masala’ is really effortless and simple! A truly authentic delicacy from Punjabi cuisine, perfect for special occasion… delicious, creamy gravy.
Do you know, Maharashtra is the highest Kaju (cashew nut) producing state, after that other states are Kerala, Goa, Andhra Pradesh, Karnataka etc.
Once upon a time I cooked this recipe very often when children stayed with us although I had very busy schedule because it is very easy and almost effortless to prepare. They enjoyed this signature punjabi dish along with “Tandoori roti” but it can be paired with any Indian bread .
After the schooling when children left the house; preparation of this dish became less frequent and nowadays I prepare it occasionally only like on festival or guests are with us.
As per nutritional value; cashew nut has magnesium, an essential element for regulating the metabolism of fat and carbohydrates, which helps to lose weight. Cashew is a good source of protein too but high in calorie. Good to eat moderate amount every day, Consume 3-4 no. of cashew nuts every day for your proper weight management, have nutrients to give energy to improve brain health. It improves immunity and bone health too. It keeps heart healthy and reduce blood pressure and cholesterol if we take right amount every day.
Ingredients:
- Kaju (cashew nut):100 gm
- Ghee: 2 teaspoon
- Potato: 1 medium size
- Oil: 4 tablespoon
- Tomato: 1 small
- Onion: 1 small
- Ginger: 1 inch piece
- Cumin: half teaspoon
- Chilli powder: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Garam masala powder: half teaspoon
- Salt: 1 teaspoon
- Fresh cream: 2 tablespoon
- Water: 1 cup
Preparation:
- Peel and cut the potato in cube. Put it into the water.
- Grind onion, tomato and ginger together till fine paste.
Method:
- Heat the cooker/fry pan. Put 1 teaspoon ghee in it. Fry the Kaju on lower flame till light brown colour appears (about 3 minutes, keep stirring). Keep aside.
- Put oil in cooker/ fry pan .Fry potato at high flame. When potatoes become soft and golden brown colour (about 3-4 minutes, keep stirring) removes all potatoes, and keeps aside.
- Put cumin seed in oil and sputter it few seconds; add onion, tomato and ginger paste and fry it till golden colour appears (about 5-7 minutes). Add salt, turmeric powder, chilli powder and stir it for few seconds; add fresh cream and fry for couple of minutes or till oil separates from masala.
- Add 1 cup of water slowly, and boil it; add Kaju and potato in it. Close the lid, and bring to full Cooking pressure.
- Reduce to lower heat and cook for 3 minutes; allow it to cool, add Garam masala powder and coriander leaves.
- Garnish with coriander leaves, Serve with roti or naan.
Kaju (Cashew Nut) Masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.