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Cashew Masala: If you’re bored of making paneer or mixed vegetables every time, try this special dhaba-style cashew recipe at home. Its rich and creamy gravy, made with cashews, tomatoes, onions, and aromatic spices, enhances the flavor. This recipe is as simple as it looks, yet it doesn’t require much effort or expensive ingredients. Let’s learn its easy recipe.

Ingredients for Cashew Masala
For the cashew paste: 3 medium-sized onions, 40-45 cashews

For the gravy: 3 tablespoons ghee, 40-45 cashews, 1 tablespoon oil, 1 teaspoon cumin seeds, 2-3 green cardamoms, 1-inch cinnamon stick, 1 bay leaf, 2 tablespoons garlic, 2 green chilies, 2 medium-sized onions, 1 tablespoon ginger-garlic paste, 1 tablespoon turmeric powder, 1 tablespoon Kashmiri red chili powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 3-4 tomatoes, salt to taste, 1 teaspoon kasuri methi, fresh coriander leaves as needed

Method for making cashew masala
First, to make the cashew paste, heat water in a pot, add the onions and cashews, and boil over high heat for 10-12 minutes. Once cooked, strain the boiled cashews and onions and rinse them thoroughly with clean water. Then, transfer them to a grinding jar, add a little water, and grind them into a fine, smooth paste. Your onion and cashew paste is ready; set it aside for later use.

Now, place a pan over low heat, add ghee and cashews. Fry the cashews over low heat until golden brown. Add 1 tablespoon of oil to the same pan, then add cumin seeds, cardamom, cinnamon, bay leaf, garlic, and green chilies. Fry over low heat until the garlic is cooked through. Next, add the onions and fry over medium heat until golden brown. Then add the ginger-garlic paste, turmeric powder, and Kashmiri red chili powder.

Follow this by adding coriander powder and cumin powder. Fry until the ghee begins to separate. Add the tomatoes and salt, and mix well. Cover and cook on low heat for 10-15 minutes. Now add the prepared onion-cashew paste. Cook over medium heat for 8-10 minutes, stirring constantly or intermittently.

Now add the roasted cashews, kasuri methi, garam masala, and cream. Cook over medium heat for 2-3 minutes. Taste and adjust the salt and spices as needed. Finally, add freshly chopped coriander leaves. Your cashew masala dish is ready to serve. Serve hot with naan, roti, or any Indian bread of your choice.