### TranslatedIngredients: 1 cup Whole cashews,4 Tomatoes,1 tablespoon Ginger Garlic Paste,1 Green Chilli - slit,1 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Garam masala powder,1 Bay leaf (tej patta),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - crushed for garnish,3 tablespoons Fresh cream,1 tablespoon Butter,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Kaju Butter Masala Recipe, wash and blanch the tomatoes in enough water, once cool, remove the skin and make a smooth paste along with 8 cashews using a mixer grinder. Keep aside.Heat butter in a heavy bottomed pan, add the whole cashews and fry until they turn golden and remove them into a plate. Keep aside until further use.To the same pan add the bay leaf, ginger garlic paste and saute for a minute. Add the tomato cashew puree, green chilli and cook for 2 minutes.Add the red chilli powder, 2 cups water, season with salt and let it simmer for 5 minutes until the gravy becomes thick and comes together.Add the fried cashews, garam masala powder and simmer for 5 minutes so that the cashews become a little soft.Add the cream and mix well. Simmer for another 2 minutes and switch off the heat.Slightly crush the kasuri methi between your palms and add it as a garnish over the prepared Kaju Butter Masala.Serve the Kaju Butter Masala Recipe, along with Butter Naan, Tandoori Aloo, Salad for a delicious Weekend Lunch.
