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
Step-by-step instructions
Step 1 · Soak cashews in warm water for 10 minutes
Soak cashews in warm water for 10 minutes. Drain and blend to a smooth paste using minimal water.
Step 2 · Heat half the butter in a non-stick kadhai
Heat half the butter in a non-stick kadhai. Lightly roast the remaining whole cashews until golden. Remove and set aside.
Step 3 · In the same kadhai
In the same kadhai, add onions and sauté till translucent. Add ginger-garlic paste and cook until raw aroma disappears.
Step 4 · Add chopped tomatoes and cook until mushy
Add chopped tomatoes and cook until mushy. Cool slightly and blend to a smooth puree.
Step 5 · Return the puree to the kadhai
Return the puree to the kadhai. Add turmeric, red chilli, coriander powder, and salt. Sauté for 2-3 minutes till masalas release oil.
Step 6 · Mix in the blended cashew paste and low-fat milk
Mix in the blended cashew paste and low-fat milk. Simmer on low flame for 5 minutes, stirring occasionally.
Step 7 · Stir in garam masala
Stir in garam masala, kasuri methi, roasted cashews, and remaining butter. Add cream or hung curd if using. Cook for 2 minutes.
Step 8 · Garnish with fresh coriander and serve hot with phulka or jeera rice
Garnish with fresh coriander and serve hot with phulka or jeera rice.
Why this recipe 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.
A note on tradition
Kaju Butter Masala is deeply rooted in North Indian, especially Punjabi, culinary traditions. Its rich, royal taste makes it a star at wedding feasts and festival lunches like Diwali. While often regarded as a restaurant specialty, it is increasingly made at home, especially during celebrations and family gatherings. Regional twists may include the addition of paneer or unique spice blends.