Kajju Masala
Lunch • India
How to Make Kajju Masala (Traditional & Healthy Version)
Kajju Masala, also known as Cashew Curry, is a rich and flavorful vegetarian sabzi that hails from the heart of India. This delectable dish features kaju (cashews) simmered in a silky tomato-onion gravy infused with aromatic Indian spices. Kajju Masala is especially popular in North Indian cuisine, where it is often served during festive occasions and weddings as a special treat. Its creamy texture and naturally sweet flavor from cashews make it a favorite among both kids and adults. What makes Kajju Masala truly unique is its blend of crunchy roasted kaju with a masaledar (spicy) yet subtly sweet gravy, offering a taste that is both comforting and indulgent. Traditionally enjoyed with phulka, naan, or jeera rice, this dish is perfect for lunch gatherings or as part of a festive thali during Diwali, Holi, or family celebrations. Our health-conscious version uses less oil and a yogurt-based gravy for creaminess, making it suitable for calorie watchers without compromising on authentic Indian taste.
Ingredients(for 1 medium katori (bowl) per person)
- 1/2 cup Raw cashew nuts (kaju) (whole)
- 1 medium Onion (finely chopped (pyaz))
- 2 medium Tomato (pureed (tamatar))
- 1/4 cup Low-fat yogurt (dahi, whisked)
- 1 tsp Ginger-garlic paste (adrak-lahsun)
- 1 Green chilli (finely chopped (hari mirch)) - optional
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (lal mirch)
- 1 tsp Coriander powder (dhania powder)
- 1/2 tsp Garam masala
- to taste Salt (namak)
- 1.5 tbsp Oil (preferably mustard or sunflower)
- 2 tbsp Fresh coriander leaves (hara dhania, chopped, for garnish) - optional
Instructions
- 1
Heat 1/2 tbsp oil in a non-stick kadhai (wok) on medium flame. Add kaju and roast until light golden and aromatic. Remove and set aside.
5 minutes
Roasting enhances the flavor and crunch of cashews.
- 2
In the same kadhai, add the remaining oil. Splutter cumin seeds, then add chopped onions. Sauté until translucent and golden brown.
4 minutes
Stir continuously to prevent onions from burning.
- 3
Add ginger-garlic paste and green chilli. Sauté for a minute until raw aroma disappears.
1 minute
Use freshly ground paste for more flavor.
- 4
Add tomato puree and cook until oil separates. Stir in turmeric, red chilli, coriander powder, and salt. Cook the masala until it's well blended and aromatic.
5 minutes
Cook on medium flame for rich color and taste.
Why This Dish is Healthy
This healthy Kajju Masala recipe uses roasted cashews for crunch and flavor, with minimal oil and a yogurt-based gravy for creaminess. By avoiding cream or butter and using fresh, whole ingredients, this dish offers a nourishing lunch option without excess calories or unhealthy fats. It's a heart-healthy, protein-rich curry that fits well in calorie-conscious Indian meal plans.
Kajju Masala is nutrient-dense, providing healthy fats, protein, and essential minerals like magnesium, phosphorus, and zinc from cashews. The dish is rich in antioxidants from tomatoes and onions, while yogurt adds probiotics and calcium. Using less oil and low-fat yogurt keeps the calorie count in check, making it suitable for a balanced vegetarian diet. This recipe is also naturally gluten-free and can be adapted for vegan diets.
Pro Tips
- 💡Tip 1: Always roast cashews on medium flame for even color and crunch.
- 💡Tip 2: Use fresh homemade dahi for best results and a creamy gravy.
- 💡Tip 3: Adjust the amount of water based on whether you prefer a thick or runny gravy.
Storage & Serving
Store leftover Kajju Masala in an airtight container in the refrigerator for up to 2 days. Reheat gently on a tawa or in a microwave, adding a splash of water to adjust the consistency.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
