Spicy Masala Kaju (Masala Cashew Nuts)

3.43 from 7 votes

A bowl full of cashew nuts, toasted with ghee and just enough masala to satisfy that Indian soul of yours, this recipe of Spicy Masala Kaju or spiced roasted cashew nuts is a keeper. Here is how to make Masala Kaju Recipe or Masala Cashew Recipe.

A bowl full of cashew nuts, toasted with ghee and just enough masala to satisfy that Indian soul of yours, this recipe of Spicy Masala Kaju is a keeper.

While we Indians are committed to our masalas, we wouldn’t mind treating ourselves royally once in a while.

This recipe of the Spicy Masala Kaju serves exactly that purpose.

A bowl full of cashew nuts, a generous serving of ghee and just enough masala to satisfy that Indian soul of yours, this dish will take you back to those dining halls where kings feasted.

This recipe of Spicy Masala Kaju or roasted cashew nuts is perfect to make for Indian festivals as well.

It is a great snack that can be served with your drinks and you will also find them during weddings.

These are good for kids as well. Full of protein, give a handful of these to your growing kids as their after school snacks and see them happy and well-fed.

A great way to add a twist to your regular Kajus and make it interesting by flavouring it up, right?

If you’re worried about the complexity of the dish, this Kaju fry can be put together in a jiffy.

It hardly involves any special efforts and is ideal even for late-night snacking.

Here are some interesting snacks ideas that I keep ready to munch on – Roasted Makhana Namkeen, Cornflakes Chivda, Namak Para, Methi KhakraMethi Mathri and Crispy Peanut Masala.

So, next time you want a high protein snack for your munching or to serve during your parties, don’t forget to include this one in the menu.

Here is the recipe of Spicy Masala Kaju.

About the recipe

Spicy Masala Kaju is a popular Indian snack that you will find in almost all the festivals and weddings.

In this recipe, our usual Kaju or cashew nuts are roasted in ghee along with curry leaves, salt, red chilli powder and chaat masala powder.

While the red chilli powder adds spiciness to the Kaju, Chaat masala powder adds a tangy twist to it.

And the bite of crispy and crunchy curry leaves with roasted Kajus is delicious.

Can we fry the Kajus instead of roasting it?

Yes, you can definitely fry the kajus, if you don’t mind those extra calories.

For a healthier version, you can even air fry them and reduce the amount of ghee.

How to store it?

You can make these in bulk and store in an airtight container for up to 15 days.

Snack on them whenever the hunger strikes or you craving for something spicy and tangy.

How to make it in Air Fryer?

You can easily make Masala Kaju in air fryer too. Below given are the ingredients and the process to make them in an air fryer.

Ingredients

  • Cashew Nuts – 250 g
  • Ghee – 1 tsp
  • Coriander powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Garam masala powder – ½ tsp
  • Black pepper powder – ½ tsp
  • Black salt – 1 tsp
  • Salt – ½ tsp
  • Dry mango powder – 2 tsp

Instructions

  1. Add all the ingredients in a bowl and mix well.
  2. Line the cashew nuts in the basket of the air fryer in a single layer.
  3. Set the Air Fryer temperature at 120 degrees C and air fry for 10 – 15 minutes, until crispy and golden brown.
  4. Remove the cashew nuts from the basket and let them cool.
  5. Store in an airtight container for up to 2 weeks.

Variations

There are other ways too in which you can make Masala Kaju:

Besan Masala Kaju – Mix ¼ cup besan, 2 tablespoon rice flour, ¼ teaspoon hing, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon chaat masala and salt to taste.

Add 1 cup cashew nuts and 2 tablespoon of water. Now drop the besan coated cashews in hot oil and fry until browned.

Pepper Masala Kaju – Deep fry the cashew nuts in oil until browned. Drain on a plate. Add some ghee and mix well.

Add pepper powder, red chilli powder, salt to taste, garam masala powder and mix everything well.

Garlic Pepper Kaju – In this version, roast the Kajus along with finely chopped garlic, salt and black pepper powder.

A bowl full of cashew nuts, toasted with ghee and just enough masala to satisfy that Indian soul of yours, this recipe of Spicy Masala Kaju is a keeper.
3.43 from 7 votes

Spicy Masala Kaju Recipe

A bowl full of cashew nuts, toasted with ghee and just enough masala to satisfy that Indian soul of yours, this recipe of Spicy Masala Kaju is a keeper.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 10 people

Ingredients 

  • 400 g Cashew Nuts (Whole)
  • 3 tablespoon Ghee
  • 20-25 Curry Leaves
  • Salt to taste
  • 2 teaspoon Red Chilli Powder
  • 2 teaspoon Chaat Masala Powder
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Instructions 

  • Heat ghee in a pan.
  • Add curry leaves and fry until they are crisp.
  • Remove them on a plate.
  • Add cashew nuts in the same ghee and roast on low heat until browned.
  • Add curry leaves, salt, red chilli powder and chaat masala to the cashew nuts and mix well.
  • Cool the mixture and store in an air tight container.

Notes

How to make Masala Kaju in Air Fryer

Ingredients
  • Cashewnuts - 250 g
  • Ghee - 1 tsp
  • Coriander powder - 1 tsp
  • Red chili powder - 1 tsp
  • Garam masala powder - ½ tsp
  • Black pepper powder - ½ tsp
  • Black salt - 1 tsp
  • Salt - ½ tsp
  • Dry mango powder - 2 tsp
Instructions
  1. Add all the ingredients in a bowl and mix well.
  2. Line the cashew nuts in the basket of the air fryer in a single layer.
  3. Set the Air Fryer temperature at 120 degrees C and air fry for 10 - 15 minutes, until crispy and golden brown.
  4. Remove the cashew nuts from the basket and let them cool.
  5. Store in an airtight container for upto 2 weeks.

Nutrition

Calories: 263kcal, Carbohydrates: 12g, Protein: 7g, Fat: 22g, Saturated Fat: 5g, Cholesterol: 11mg, Sodium: 13mg, Potassium: 274mg, Fiber: 1g, Sugar: 2g, Vitamin A: 235IU, Vitamin C: 40.2mg, Calcium: 25mg, Iron: 2.8mg
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Recipe Rating




9 Comments

  1. 5 stars
    I’ve made the air fryer version several times, and it comes out perfect each time. In fact the leftover masala is excellent seasoning for salads.

  2. The spices & salt ‘fall away’/separate from the cashews after a couple of hours to a day though 🙁 Is there a fix for that?