Khoya kaju recipe

Restaurant style Khoya kaju recipe – Roasted cashews are simmered in very rich and creamy gravy.

This recipe is requested by a reader that has been waited for so long. So here I am. Thank you for your patience.

This kaju curry might not suit to everyone’s taste buds. As this curry is totally different from the usual Punjabi gravies which are spicy and made with onion-tomato gravy.

But no spice powders are used in this recipe except cardamom powder. The flavors are totally opposite to the typical punjabi gravies. So set your expectation accordingly.

There is also one more cashew curry on the blog which is Kaju butter masala.

Make this in your kitchen and let me know how you like it in comments below. I have also shared another white gravy which is shahi paneer.

As name of the dish says, khoya or mawa is added to the gravy which makes it rich and heavy. Khoya is nothing but the milk solids.

This gravy is very flavorful with slight sweet taste. It is very heavy and rich that I usually prefer to make it on special occasions or celebrations.

Addition if green chilies gives the slight spicy taste, but overall this is mild flavored dish.

Check out other curry recipes
Veg handi  //  Kadai paneer  //  Veg makhani  //  Palak paneer

How to make khoya kaju recipe (Step by Step Photos):

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1) Take all the onion paste ingredients (onion, garlic, ginger, green chilies, cinnamon stick, black cardamom, broken cashews) in a saucepan along with water. Turn the heat on medium.

2) Let it simmer for 10 minutes or till onions get soft.

3) Let it cool down a bit.

4) Make smooth paste in blender or grinder. Keep it aside.

5) Heat the oil and butter in a pan on medium heat.

6) Once hot add bay leaf and cloves.

7) Add prepared paste. Cook with stirring continuously. As it has cashews in it gravy will stick to the pan, so don’t forget to move it around.

8) Cook for 3-4 minutes or it becomes very thick and gravy has slight color change. Be careful we don’t want to brown it as we are making while gravy.

9) Then add 1 cup of water and start mixing.

10) Let it come to a simmer.

11) Mix in grated khoya.

12) Add cardamom powder, salt and sugar.

13) Add yogurt and stir well.

14) Let it simmer for 2 minutes. Do stir in between. If gravy becomes too thick then add some water.

15) Lastly add roasted cashews. The cashew nuts I have used are already roasted. If yours is not then roast them into a teaspoon of oil till they get light brown color.

16) Mix well and again let it simmer for 2-3 minutes, turn off the stove.

Serving suggestion: Serve this restaurant style khoya kaju recipe with naan or paratha or kulcha.

5 from 3 votes

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Khoya kaju recipe

US measuring cups are used (1 cup = 240 ml)

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 4 servings

Author Kanan

Ingredients (1 cup = 240 ml)

For onion paste:

• 1 medium or 1 cup Onion sliced
• 1 clove Garlic
• ½ inch Ginger
• 2-3 Green chili
• ½ inch Cinnamon stick
• 2 Black peppercorns
• ⅓ cup Cashew nuts chopped
• ¾ cup Water

for khoya kaju recipe:

• 1 cup Cashew nuts Whole and roasted
• ½ tablespoon Oil
• 1 tablespoon Butter
• 1 Bay leaf
• 2 Cloves
• 1 cup Water
• ¼ cup Khoya (Mawa) grated or crumbled, milk solids
• a pinch Sugar
• ¼ teaspoon Green cardamom seeds powder
• Salt to taste
• 2-3 tablespoons Plain yogurt

Instructions

making onion paste:

1. Take all the onion paste ingredients in a saucepan along with water.
2. Turn the heat on medium. Let it simmer for 10 minutes or till onions get soft.
3. Let it cool down a bit.
4. Make smooth paste in blender or grinder. Keep it aside.

Making khoya kaju recipe:

1. Heat the oil and butter in a pan on medium heat.
2. Once hot add bay leaf and cloves, saute for 30 seconds.
3. Add prepared paste. Cook with stirring continuously. As it has cashews in it gravy will stick to the pan, so don’t forget to stir.
4. Cook for 3-4 minutes or it becomes very thick and gravy has slight color change.
5. Then add 1 cup of water and start mixing. Let it come to a simmer.
6. Mix in grated khoya.
7. Add cardamom powder, salt and sugar.
8. Add yogurt and stir well.
9. Let it simmer for 2 minutes. Do stir in between. If gravy becomes too thick then add some water.
10. Lastly add roasted cashews. The cashew nuts I have used are already roasted. If yours is not then roast them into a teaspoon of oil till they get light brown color.
11. Mix well and again let it simmer for 2-3 minutes.
12. Then turn off the stove.