Vegan Kaju Matar Masala Curry | How to make Vegan Kaju Matar Masala Curry

By Vanitha Bhat  |  28th Feb 2018  |  
5 from 1 review Rate It!
  • Vegan Kaju Matar Masala Curry, How to make Vegan Kaju Matar Masala Curry
Vegan Kaju Matar Masala Curryby Vanitha Bhat
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About Vegan Kaju Matar Masala Curry Recipe

Rich, creamy and totally vegan north Indian curry with sweet green peas and exotic cashew nuts in an Indian spiced cashew gravy.

Vegan Kaju Matar Masala Curry

Ingredients to make Vegan Kaju Matar Masala Curry

  • ½ cup slit kajus/cashew nuts
  • 1 cup green peas (fresh or frozen)
  • For the masala paste:
  • 1 medium or large onion, cubed
  • 3 to 4 cloves garlic
  • 1 inch piece ginger
  • 2 green chillies
  • 2 tbsp chopped cashew
  • For the gravy:
  • 3 cloves
  • 1 inch cinnamon
  • 1 medium bay leaf
  • 3 medium tomatoes, made into a puree
  • 1 tsp kashmiri red chilli powder
  • ½ tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tsp jeera powder
  • 1 tbsp kasoori methi/dried fenugreek leaves
  • 3 tbsp cashew, made into a paste
  • salt to taste
  • Pinch sugar
  • 3 tbsp oil
  • ½ tsp garam masala powder
  • Crushed Kasoori methi or finely chopped coriander leaves/cilantro for garnishing

How to make Vegan Kaju Matar Masala Curry

  1. For the cashew nuts: Heat 3 tbsp oil (or ghee, if not vegan), in a large saucepan and fry cashew nuts on medium flame until light golden brown; remove and set aside. Keep the remaining oil to prepare the gravy.
  2. To prepare the green peas: Boil green peas (fresh or frozen) in plenty of water until soft and cooked; about 5 to 7 minutes; drain and keep aside. Do not throw the water in which the peas are boiled; you will need it to make the gravy.
  3. To prepare the masala paste: In a blender jar, made a fine paste of onions, green chillies, cashew, ginger and garlic.
  4. To make the kaju matar gravy: In the same oil in which you have fried the cashews, add the bay leaf, cloves and cinnamon and sauté on medium low until slightly aromatic; a few seconds.
  5. Add the onion-kaju paste to this and sauté on medium heat for about 2 minutes.
  6. Add the spice powders; Kashmiri chilli powder, turmeric powder, coriander powder and cumin powder and fry again for a few minutes, until the oil separates.
  7. Stir in the tomato puree, mix well and sauté for a few minutes until the tomatoes are fried well and you can start to see oil separating.
  8. Add the crushed kasoori methi and mix well.
  9. Mix in the boiled green peas, cashew paste, salt to taste and pinch sugar and stir in enough water (use the water used to boil the peas too) to make a gravy of medium thick consistency. Bring to a boil, lower heat and simmer on medium low.
  10. Add the fried cashews and sprinkle garam masala powder, mix well and give it one boil.
  11. Remove from heat and serve hot garnished with more crushed kasoori methi or finely chopped coriander leaves. Rich, delicious and mildly spiced vegan kaju matar masala is ready! Serve it and enjoy with rotis, parathas etc.

My Tip:

If you prefer, you can use ghee instead of oil to give it a rich flavor, but then it does not become vegan. The same gravy can be used to make different curries using mix of boiled vegetables, paneer, mushrooms etc. For non vegetarians, you can use chicken instead. Adjust the amount of spices and consistency of gravy according to personal preference.

Reviews for Vegan Kaju Matar Masala Curry (1)

Kanak Patela year ago

so awesome
Vanitha Bhat
a year ago
Thanks so much Kanak