Andhra Style Tomato Cashew Spicy Curry | Kaju Masala Curry | Tomato Kaju Masala Curry | How to Make Kaju Tomato curry
Andhra Style Tomato Cashew Spicy Curry | Kaju Masala Curry | Tomato Kaju Masala Curry - The Andhra Style Tomato Cashew Spicy Curry goes really well with Rotis and Chapathis. It is a wedding special recipe and is spicy and aromatic and tastes really special.
Strictly speaking it is a Punjabi Dhaba special that has been modified into a Telugu wedding special with a Telugu touch. It is a simple recipe and perfect for weekends and parties. It teams well with Telangana Baghara Rice too.
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Tips
- The Curry tastes better if the Tomatoes are country ones with a sour taste.
Oil:
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I am making the wedding style recipe so the Oils are a little on the heavy side but you could reduce them if you like. But the curry actually tastes good with more Oil.
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Finally add some Ghee for a nice aroma. Those who do not like Ghee can skip it.
Cashew Nut Paste:
- Restaurant style curries have a thick gravy and the Curry should not be watery. That is why we should use Cashew Paste. In case, you do not have Cashew Paste, you could have half a cup of beaten Curd and cook the Curry on a low flame until it gets mixed totally into the Curry.
Andhra Style Tomato Cashew Spicy Curry | Kaju Masala Curry | Tomato Kaju Masala Curry | How to Make Kaju Tomato curry - Recipe Video
Andhra Style Tomato Cashew Spicy Curry | Kaju Masala Curry | Tomato Kaju Masala Curry | How to Make Kaju Tomato curry
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 3
Ingredients
- 3 tbsp Oil
- 1/2 tsp Cumin Seeds
- 2 Onions grated
- 2 sprigs Curry leaves
- 2 Red Chillies
- 1 tbsp Ginger Garlic Paste
- 1/2 cup Cashew Nuts
- 3 Tomatoes paste
- 1/4 tsp Turmeric
- 1/4 tsp Garam Masala
- 1/2 tsp Roasted Cumin Seed Powder
- Salt
- 1/2 tsp Coriander Powder
- 1 tsp Mirchi powder
- 2 Tomatoes Large pieces
- 2 tbsp Cashew Nut paste
- Fresh Coriander – A little
- 1 tsp Ghee
- 250 ml Water
Instructions
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Heat Oil, add Cumin seeds and let them splutter. Add the grated Onions, Curry Leaves and red chillies and fry until they turn light golden.
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Then add the Cashew Nuts and fry well.
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Once the Cashew Nuts are roasted, add the Ginger Garlic paste and fry.
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Add Garam Masala, Mirchi Powder, Salt, Cumin Seeds Powder, Coriander Powder and fry until the oil floats to the top.
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Once the spices are fried, add the Tomato paste and fry on a medium flame until Oil surfaces.
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Once the paste is cooked, add the Tomato pieces and cook until they become soft in the Oil.
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Once Tomatoes are cooked until their skins come off, add the Cashew paste and fry. (Look at the tips for an alternative to the Cashew Paste).
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Add water, let the mixture cook on a medium flame until Oil comes to the surface. Add Ghee and Coriander and remove from the fire.
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