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Kaju Butter Masala
Lunch • India
How to Make Kaju Butter Masala (Traditional & Healthy Version)
Kaju Butter Masala is a luxurious North Indian curry renowned for its creamy, buttery texture and rich, aromatic flavors. Made from cashews (kaju), fresh tomato puree, and a blend of traditional masalas, this dish holds a special place in Indian cuisine, often served at festive gatherings and special occasions. The silky, mildly sweet gravy is balanced by the subtle heat of garam masala, making it a favorite across India. Traditionally prepared in Punjabi households, Kaju Butter Masala is a vegetarian delight that pairs beautifully with jeera rice or hot phulkas. This dish is particularly popular during festivals like Diwali and Holi, when families come together to enjoy lavish spreads. Its velvety sauce and the crunch of roasted cashews make it both indulgent and comforting. While classic versions can be heavy, this healthy adaptation uses minimal butter and cream, retaining all the authentic flavors without the excess calories. Whether you’re hosting a festive lunch or seeking a wholesome weekday meal, Kaju Butter Masala brings a touch of royal Indian cuisine to your table.
Ingredients(for 1 medium bowl (about 200g))
- 1/2 cup Cashews (kaju)
- 2 medium Tomatoes (tamatar), chopped
- 1 small Onion, finely chopped
- 1/2 cup Low-fat milk
- 2 tbsp Fresh cream (malai) or hung curd (use hung curd for lighter version) - optional
- 1 tbsp Butter (makhan) (use homemade for best results)
- 1 tsp Ginger-garlic paste
- 1/2 tsp Garam masala
- 1/2 tsp Red chilli powder (lal mirch) (adjust to taste)
- 1/2 tsp Coriander powder (dhaniya)
- 1/4 tsp Turmeric powder (haldi)
- 1 tsp Kasuri methi (dried fenugreek leaves) - optional
- to taste Salt
- 1 tbsp Fresh coriander (hara dhaniya) (finely chopped, for garnish) - optional
Instructions
- 1
Soak cashews in warm water for 10 minutes. Drain and blend to a smooth paste using minimal water.
10 minutes
A creamy paste ensures a silky gravy.
- 2
Heat half the butter in a non-stick kadhai. Lightly roast the remaining whole cashews until golden. Remove and set aside.
3 minutes
Do not over-roast; cashews should stay soft inside.
- 3
In the same kadhai, add onions and sauté till translucent. Add ginger-garlic paste and cook until raw aroma disappears.
4 minutes
Cook on medium flame to avoid burning.
- 4
Add chopped tomatoes and cook until mushy. Cool slightly and blend to a smooth puree.
5 minutes
Blending gives a velvety gravy base.
Why This Dish is Healthy
This healthy Kaju Butter Masala is lighter on the stomach with limited butter and low-fat milk, reducing saturated fat content. Using hung curd instead of cream lowers calories and boosts protein. The dish is naturally gluten-free and can be adapted for vegan diets, making it ideal for those seeking wholesome, nutrient-rich Indian recipes without sacrificing authentic taste.
Kaju Butter Masala, when made with minimal butter and low-fat dairy, is a rich source of plant-based protein and healthy fats from cashews. Cashews provide dietary fiber, magnesium, and iron. The tomatoes and onions offer antioxidants like lycopene and vitamin C, supporting immune health. By controlling the amount of cream and butter, this dish can fit well into a balanced Indian vegetarian diet, making it suitable for calorie-conscious eaters.
Pro Tips
- 💡Soak cashews well to ensure a smooth, lump-free paste.
- 💡Roast whole cashews lightly for best flavor and texture.
- 💡Add kasuri methi at the end for authentic Punjabi aroma.
Storage & Serving
Store leftovers 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 milk if the gravy thickens.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 370.0 kcal |
