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Kaju lasan nu shaak | dhaba style kaju lasan nu shaak | kaju lasan ki sabji

Kaju lasan nu shaak is quick and easy sabji recipe, basically prepared with the roasted kaju’s and garlic cloves served in a spicy creamy sauce prepared with tomato and onion base. it is generally served with laccha paratha or roti. the recipe is very simple and easy to make and can be made with the most commonly available ingredients in any kitchen. Do try this!

The key to making tasty kaju lasan nu shaak at home are
  1. Firstly, I prepared a tomato-onion gravy base in the pressure cooker. I also added some cashews for creaminess and Kashmiri dry red chilli to enhance the color of the gravy. If you prefer, you can sauté tomatoes, onions, and cashews in a kadai until they become slightly soft for the gravy base, instead of using a pressure cooker.
  2. Secondly, the cashews need to be roasted properly to achieve a crunchy texture. The key is to roast them over low heat and avoid burning. Additionally, roasting garlic cloves in ghee helps enhance their flavor and makes them easier to digest. If you’re not a fan of garlic, you can reduce the amount accordingly.
  3. Lastly, Kaju Lasan nu Shaak tastes fantastic when prepared with a slight spiciness and served hot.
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Recipe video 

Kaju lasan nu shaak | dhaba style kaju lasan nu shaak | kaju lasan ki sabji

Author Nehas Cook Book
3.50 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Curry
Cuisine Indian
Servings 4 servings


For gravy base

  • 2 medium size onion
  • 2 medium size tomatoes
  • 6 garlic cloves
  • 1 inch ginger
  • 3 dry Kashmiri red chilli
  • ½ cup cashews pieces
  • ½ cup water

For kaju lasan nu shaak

  • 2 tbsp ghee
  • ½ cup cashew into pieces
  • ½ cup garlic cloves - 1/4 cup for gravy + ¼ cup whole
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 2 cardamoms
  • 3 cloves
  • 1 cinnamon
  • 1 bay leaf
  • 2 chopped green chilli
  • 1 tbsp ginger paste
  • ½ cup chopped onion
  • ½ tsp turmeric powder
  • 1 tbsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • Salt to taste
  • 1 cup + ¼ cup hot water
  • ½ tsp garam masala
  • 1 tsp kitchen king masala
  • 1 tsp kasuri methi
  • 1 tsp butter
  • 1-2 tbsp fresh cream
  • Some coriander leaves
  • Garnish with roasted cashews


Making Gravy Base:

  • In a pressure cooker, add 2 onions, 2 tomatoes, 6 garlic cloves, 1 inch of ginger, 3 dry Kashmiri red chillies, and ½ cup cashew pieces. Add ½ cup water and cover the lid. Pressure cook it on medium-high flame for 3 whistles.
  • When the pressure cooker releases its temperature naturally, remove the skin from the boiled tomatoes. Drain the water and let the mixture cool down.
  • Transfer the mixture into a jar and grind it into a smooth paste with very little water. Keep it aside.

Making Kaju Lasan Nu Shaak:

  • In a pan, add 2 tbsp ghee. Roast ½ cup cashews on low flame until slightly brown. Take them out onto a plate and set aside.
  • Next, add ¼ cup garlic cloves to the pan and roast until slightly brown. Remove them onto a plate and keep aside.
  • In another pan, add 3 tbsp oil, 1 tsp cumin seeds, 2 cardamoms, 3 cloves, 1 inch cinnamon, and 1 bay leaf. Sauté them.
  • Add 1 tbsp chopped garlic cloves, 2 chopped green chillies, and 1 tbsp ginger paste. Sauté the mixture.
  • Now, add ½ cup chopped onion and sauté until translucent.
  • Reduce the flame and add ½ tsp turmeric powder, 1 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, 1 tsp cumin powder, and some hot water. Sauté the masala until the oil separates from its sides.
  • Add the ground gravy base and salt. Stir continuously and sauté until the oil separates from the sides.
  • Pour in 1 cup hot water to adjust the gravy consistency.
  • Now, add the roasted cashews, roasted garlic cloves, ½ tsp garam masala, 1 tsp kitchen king masala, 1 tsp kasuri methi, and 1 tsp butter. Mix well.
  • Cover and cook the sabji on low flame for 2-3 minutes.
  • Finally, add 1-2 tbsp fresh cream and some coriander leaves. Mix well.
  • Kaju Lasan Nu Shaak is ready. Garnish with roasted cashews and serve with laccha paratha.


  1. In gravy paste, the quantity of onion and tomato should be the same.
  2. Dry Kashmiri red chilli gives a good color to the gravy paste.
  3. Cashew pieces give thickness and creaminess to the gravy paste. To decrease the quantity of cashews, you can add magaj tari seeds (watermelon seeds) along with cashews.
  4. Do not add more water while grinding the paste.
  5. Fry cashews on a low-medium flame until they become slightly golden brown.
  6. You can use malai instead of fresh cream.
  7. Kaju lasan nu shaak taste great when it is prepared slightly spicy.
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3.50 from 2 votes (2 ratings without comment)


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