Name: Munthiri Masala
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 Table Spoon of Cream; 1 Table Spoon of Butter; 1 Tea Spoon of Fenugreek leaves; 100 Grams of Tomato ripe local; 10 Grams of Chillies green - all varieties; 15 Grams of Coriander leaves; 100 Grams of Cashew nut; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 150 Milliliter of Water; 1 Tea Spoon of Ginger garlic paste; 0.5 Tea Spoon of Garam masala powder; 1 Tea Spoon of Red chilli powder; 2 Grams of Bay leaves

Instructions

Stir fry the cashews

First heat butter or oil in a pan. Make sure that the butter does not brown. So melt the butter on a low flame. Then add 1 cup cashews. Stir and saute the cashews till they become golden. Remove them on a plate and keep them aside.

Saute spices

In the same pan, add bay leaves and saute for a few seconds. Then add roughly chopped tomatoes and 1/2 cup water. Stir well and simmer the mixture till the tomatoes soften.

Grind cashews

When the tomatoes are simmering, take 18 to 20 cashews in a grinder or blender and powder very fine. Remove and keep the ground cashews aside.

Add tomatoes

Meanwhile, the tomatoes have softened. Switch off the flame and allow the tomatoes to become warm or cool down completely. Discard the tej patta and add the tomatoes to the same grinder or blender jar in which we ground the cashews.

Blend it to puree

Blend the tomatoes into a smooth puree. Keep aside.

Add the paste

In the same pan in which we sauteed the cashews and cooked the tomatoes, heat 2 tbsp butter. Lower the flame and add 1 tsp ginger-garlic paste. Stir and saute for some seconds till the raw aroma of ginger-garlic goes away.

Stir cashew powder

Add the cashew powder. Stir very well. On a low flame, keep on stirring the cashew powder, so that it cooks uniformly. Stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma. Then add the tomato puree. Stir very well. Saute the tomato puree for about 4 minutes on a low to medium flame.

Add spices

Then add 1/2 tsp Kashmiri red chili powder. Stir very well. Then add 2/3 to 3/4 cup water or as required. Stir again. Add 1 to 2 slit green chilies. Simmer the curry for 3 to 4 minutes on a low to medium flame. Then add the sauteed cashews. Stir.

Simmer the curry

Season with salt as required. Simmer the curry for a further 2 minutes. Lastly add 1/2 tsp garam masala powder, 2 to 3 tbsp cream, 1 tsp Kasuri methi.

Garnish and serve

Stir again till the entire cream is mixed well with the Kaju curry. Switch off the flame. Garnish with coriander leaves and serve Kaju masala curry with tandoori rotis, naan, chapatis.

Compare & Substitute

Nutrient	Munthiri Masala	Paneer makhani	Khumb Paneer Curry	Kumbalam Butter Masala
Calories	205.2 kcal	176.1 kcal	178.9 kcal	175 kcal
Carbs	7.8 g	7.5 g	5.6 g	4.7 g
Protein	5.1 g	9.1 g	5.6 g	1.9 g
Fat	17.1 g	12.2 g	14.9 g	16.5 g
Fiber	2.3 g	0.9 g	2.5 g	2.8 g
Sugar	1.2 g	6.2 g	2.9 g	1.7 g
Sodium	253.1 mg	120.2 mg	254.1 mg	255.7 mg
Cholesterol	8.5 mg	6.8 mg	14.3 mg	19.7 mg

Clearcals

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Munthiri Masala recipe

Munthiri Masala

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