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Photo of Vegan Kaju Matar Masala Curry by Vanitha Bhat at BetterButter

Vegan Kaju Matar Masala Curry

Vanitha Bhat
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. ½ cup slit kajus/cashew nuts
  2. 1 cup green peas (fresh or frozen)
  3. For the masala paste:
  4. 1 medium or large onion, cubed
  5. 3 to 4 cloves garlic
  6. 1 inch piece ginger
  7. 2 green chillies
  8. 2 tbsp chopped cashew
  9. For the gravy:
  10. 3 cloves
  11. 1 inch cinnamon
  12. 1 medium bay leaf
  13. 3 medium tomatoes, made into a puree
  14. 1 tsp kashmiri red chilli powder
  15. ½ tsp turmeric powder
  16. 2 tbsp coriander powder
  17. 1 tsp jeera powder
  18. 1 tbsp kasoori methi/dried fenugreek leaves
  19. 3 tbsp cashew, made into a paste
  20. salt to taste
  21. Pinch sugar
  22. 3 tbsp oil
  23. ½ tsp garam masala powder
  24. Crushed Kasoori methi or finely chopped coriander leaves/cilantro for garnishing


  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.

Reviews (1)  

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Kanak Patel
Kanak Patel   Mar-01-2018

so awesome

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