kaju khoya recipe | restaurant style kaju khoya gravy recipe

kaju khoya recipe with step by step pics – restaurant style kaju khoya gravy recipe.

kaju (cashews) in a rich gravy base of khoya (evaporated milk solids), onion and yogurt. this rich curry has delicate notes and flavors with just a bit of heat from the green chilies.

i had got some requests to post kaju khoya. a friend had shared kaju khoya recipe with me earlier. so i tried her recipe with some variations. this version is like some gravies you get in restaurants. but the gravy is not thick or creamy. the curry is subtly flavored and spiced.

since this is a rich curry, its good to make on special occasions, festivals or celebrations.

kaju khoya goes best with tandoori rotis, naans or chapatis. the curry also goes with steamed rice, jeera rice or vegetable pulao.

lets start step by step kaju khoya curry recipe:

1. chop 1 medium onion, 1 inch ginger, 6 to 7 garlic and 1 or 2 green chilies. keep aside.

2. take the chopped onion, ginger, garlic, green chilies in chutney jar or grinder jar.

3. add 3 tbsp curd/yogurt.

4. grind everything to a smooth paste without adding any water. keep this ground paste aside.

5. measure cashews and take ¾ cup or 100 grams cashews. if you prefer you can rinse the cashews and then pat dry them with a kitchen cotton napkin.

6. heat 2 tbsp ghee in a pan.

7. add the cashews and begin to saute them.

8. continue to saute them till they become golden.

9. remove the golden cashews and keep them aside on a plate.

10. in the same pan, add the whole spices – 1 tejpatta, 2 cloves, ½ inch cinnamon, 2 green cardamoms, 2 strands of mace (optional), ½ tsp shah jeera/caraway seeds (optional). saute till the spices become aromatic. takes just a few seconds.

11. then add the ground onion paste.

12. stir well.

13. the onion paste needs to be sauteed or bhunaoed till it starts turning light brown. so this step takes some time.

14. ensure that you stir often while sauteing and do so on a low flame.

15. here the paste has started clumping together and reduced a lot. there is no watery consistency now.

16. continue to saute till the paste becomes light golden.

17. then add the spice powders – ½ tsp turmeric powder, ½ tsp red chilli powder, 1 tsp coriander powder, ¼ tsp to ½ garam masala. for a semi white gravy, don't add turmeric and red chili powder. instead you can add about ¼ tsp white pepper powder along with the coriander and garam masala powder.

18. stir well so that the spice powder or masala mixes evenly with the rest of the mixture. keep the flame low as you don't want the spices to get burnt. you can also switch off the flame, while adding the spices powders, so that they don't get burnt.

19. add ¾ cup grated khoya or crumbled khoya (about 125 grams of khoya).

20. stir and saute till you see fat releasing the sides of the masala mixture. about 2 minutes on a low flame.

21. add ¾ cup water and stir very well. you can also add water as per the consistency you want. for a thicker consistency, add less water. i kept a medium consistency gravy.

22. then add salt as required.

23. bring the gravy or curry to a simmer on low to medium flame for 5 to 6 minutes or till you see the some specks of fat floating on top.

24. add 2 tbsp low fat cream.

25. stir well and then switch off the flame.

26. lastly add the cashews. keep some cashews for garnish too.

27. stir the curry again.

28. garnish with coriander leaves and serve kaju khoya with tandoori rotis, naan, rotis or jeera rice or veg pulao.

if you are looking for more curry recipes then do check khoya matar makhana, veg handi, mushroom matar makhani, vegetable korma, rajma masala, palak paneer and veg makhanwala recipe.

restaurant style kaju khoya recipe below:

kaju khoya

kaju khoya - delicately flavored rich curry made with cahsews & khoya (evaporated milk solids).

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: north indian, mughlai

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the ground paste:

• 1 medium onion or ½ cup chopped onion or 75 grams onion
• 1 inch ginger, chopped or 2 tsp chopped ginger
• 6 to 7 small to medium garlic, chopped or 2 tsp chopped garlic
• 1 or 2 green chilies or 1 tsp chopped green chili
• 3 tbsp full fat fresh curd/dahi/yogurt

other ingredients:

• ¾ cup cashews, 100 grams
• 125 grams khoya, about ¾ cup crumbled khoya
• 1 tejpatta/indian bay leaf
• 2 cloves
• ½ inch cinnamon/dal chini
• 2 green cardamoms/chotti elachi
• 2 strands of mace/javitri (optional)
• ½ tsp shah jeera/caraway seeds (optional)
• ¼ tsp turmeric powder/haldi
• ½ tsp red chilli powder/lal mirch powder
• 1 tsp coriander powder/dhania powder
• ¼ tsp to ½ tsp garam masala, add as required
• 2 tbsp low fat cream
• ¾ cup water or add as per the consistency you want
• 1 to 2 tbsp chopped coriander leaves for garnish
• 2 tbsp ghee
• salt as required

INSTRUCTIONS

1. chop 1 medium onion, 1 inch ginger, 6 to 7 garlic and 1 or 2 green chilies. keep aside.
2. take the chopped onion, ginger, garlic, green chilies in chutney jar or grinder jar. add 3 tbsp curd/yogurt.
3. grind everything to a smooth paste without adding any water. keep this ground paste aside.
4. measure cashews and take ¾ cup or 100 grams cashews. if you prefer you can rinse the cashews and then pat dry them with a kitchen cotton napkin.
5. heat 2 tbsp ghee in a pan.
6. add the cashews and begin to saute the.
7. continue to saute them till they become golden.
8. remove the golden cashews and keep them aside on a plate.
9. in the same pan, add the whole spices - 1 tejpatta, 2 cloves, ½ inch cinnamon, 2 green cardamoms, 2 strands of mace (optional), ½ tsp shah jeera/caraway seeds (optional). saute till the spices become aromatic. takes just a few seconds.
10. then add the ground onion paste. stir well.
11. the onion paste needs to be sauteed or bhunaoed till it starts turning light brown. so this step takes some time.
12. ensure that you stir often while sauteing and do so on a low flame.
13. the past will start clumping together and reduce a lot. continue to saute till the paste becomes light golden.
14. then add the spice powders - ¼ tsp turmeric powder, ½ tsp red chilli powder, 1 tsp coriander powder, ¼ tsp to ½ tsp garam masala. for a semi white gravy, don't add turmeric and red chili powder. instead you can add about ¼ tsp white pepper powder along with the coriander and garam masala powder.
15. stir well so that the spice powder or masala mixes evenly with the rest of the mixture. keep the flame low as you don't want the spices to get burnt. you can also switch off the flame, while adding the spices powders, so that they don't get burnt.
16. add ¾ cup grated khoya or crumbled khoya (about 125 grams of khoya)
17. stir and saute till you see fat releasing the sides of the masala mixture. about 2 minutes on a low flame.
18. add ¾ cup water and stir very well. you can also add water as per the consistency you want. for a thicker consistency, add less water. i kept a medium consistency gravy.
19. then add salt as required.
20. bring the gravy or curry to a simmer on low to medium flame for 5 to 6 minutes or till you see the some specks of fat floating on top.
21. add 2 tbsp low fat cream. stir well and then switch off the flame.
22. lastly add the cashews. keep some cashews for garnish. stir the curry again.
23. garnish with coriander leaves and serve kaju khoya with tandoori rotis, naan, chapatis or jeera rice or veg pulao.

3.2.2925

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