Kaju Butter Masala From Imperial Inn | Imperial Inn Food Recipe Blog
Kaju Butter Masala From Imperial Inn

Kaju Butter Masala From Imperial Inn

Kaju butter masala is rich, creamy and on the sweeter side. It is also mild and not spicy, so good for kids. It’s usually speciality dish in restaurants. We can make it for a party or for a weekend meal. Serve Kaju Butter Masala with Tandoori Rotis, Naan, Chapatis. You can also serve it with Jeera Rice or Veg Pulao.

Kaju Butter Masala (Veg) From Imperial Inn
Kaju Butter Masala From Imperial Inn
Ingredients:
  • 2 tsp oil + 1 tbsp oil
  • 1 cup cashews
  • 1 large roughly chopped onion
  • ½ inch piece chopped ginger
  • 2 small chopped green chillies
  • 3 medium size tomatoes
  • 2 tbsp butter
  • 1 bay leaf
  • 4 cloves
  • 1 inch piece cinnamons stick
  • ¼ tsp turmeric powder
  • 3 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 ½ tsp dried fenugreek leaves
  • ¼ cup heavy whipping cream
  • ¼ cup finely chopped cilantro
  • salt to taste
Kaju Butter Masala (Veg) From Imperial Inn
Kaju Butter Masala From Imperial Inn
Preparation:
  • Heat 1 tsp of oil a pan and roast the cashews in it.
  • Roast them with string continuously till it becomes nice golden brown. Remove it to a plate and keep aside.
  • In the same pan, heat another 1 tsp of oil on medium heat. Once hot add chopped onion, ginger and green chillies.
  • Sauté them till onion become translucent and let it cool down a bit.
  • Once it gets cooled, grind into smooth paste.
  • Also make smooth puree of tomato.
  • Now the same pan, heat 1 tbsp oil and butter on medium heat. Oil is added here, so butter doesn’t get burnt.
  • Once butter starts to melt, add bay leaf, cloves and cinnamons stick. Sauté till you get nice fragrance of the whole spices about 30 seconds.
  • Then add onion paste, mix well. Add some salt.
  • Cook till all the moisture goes away. It starts to leave the side of the pan about 7-8 mins.
  • Add turmeric powder, coriander powder, red chilli powder and dried fenugreek leaves. Crush fenugreek leaves between your palms, so it will release lots of flavours.
  • Mix well and cook for a minutes.
  • Add tomatoes puree.
  • Stir it, as it starts to boil, it will splutter a lot. Partially cover the pan, means half covered and half open.
  • Cook till oil starts to ooze out from the sides and all the moisture evaporates.
  • Add enough water to make gravy consistency. Also mix in roasted cashews and let the gravy comes to boil.
  • Add heavy cream.
  • Mix it well, and add salt to taste.
  • Finally add lots of chopped cilantro.
  • Stir it in and serve.
Kaju Butter Masala (Veg) From Imperial Inn
Kaju Butter Masala From Imperial Inn
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