Cashew Capsicum Butter masala TOP - 10 - VEG RECIPES

Cashew Capsicum Butter masala

Introduction:       This is Restaurant style butter masala recipe with step by step photos.   Cashew Capsicum Butter Masala Recipe - Indian food recipes. It's a Panjabi Capsicum -Cashew / Kaju Butter Masala Curry recipe.        

                   
Ingredients:

• 1 cup of big diced capsicum
• 1 cup of big diced onion
• 1 cup of big diced tomato 
• 1 cup of big diced / thick slice mushroom [optional]
• 2 roughly chopped tomatoes & onions
• 3 green chillis & 2 tsp ginger-garlic paste
• 3-4 green cardamom & cloves 
• 1/2 inches of 2 cinnamon stick
• 1 tsp kashmiri red chilli & pinch of turmeric powder
• 1/4 tsp kasuri methi /  dry fenugreek leaves
• 2 tbsp each whole cashew & raisin 
• 4-5 tbsp cashew ans mellon powder / paste
• 4-5 tbsp fresh cream & 1/2 tsp garam masala powder 
• Salt and sugar as per taste
• 4 tbsp oil and 5-6 cubes of butter

Procedure:

                              
Now heat 2 tbsp oil and 2 cubes of butter in a

 kadai and add whole garam masalas and roughly 
chopped onion, tomato, green chilis,
 ginger & garlic paste,

Kasmiri red and turmeric powder and saute them 
for 2-3 mins on medium flame. Now put off the gas. 

After that when the sauted masala 

cools down then grind the masala. 

After that strain the ground masala.

Now heat the remaining oil and butter in a wok / kadai.

Now add all vegetables and mushrooms and saute them 
for 1-2 mins.

Now add tomato - onion pastr and cashew - mellon

paste. Add salt and sugar to taste and mix them well.  

Now add the fruits - nuts, kasuri methi and
garam masala powder and cook until veggies becomes
tender on low flame.

Now add fresh cream and mix well.

Last of all add 1 cube of butter.

Now ready to serve Cashew Capsicum Butter Masala With 
Roti, Nun or Paratha.

Serves: 3-4

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