Khoya Kaju Recipe – Restaurant Style Khoya Kaju Gravy Recipe

I have never heard about khoya kaju gravy until my reader friend Dheepika requested me to try this recipe after having in an Indian restaurant. When she told me about this recipe, I browsed and shared the recipe links from 2 different websites to her. She went through them and told me about the color & texture of the gravy along with a picture of one she had in the restaurant.When I browsed for the recipe, I found khoya kaju gravy tastes sweets with mild spices basically.But Dheepika told the restaurant people made it red in color by adding red chilli powder as they asked for a spicy version. Based on her inputs, I followed the recipe of white based khoya kaju curry from spice up the curry and I used red chilli powder in place of green chillies.I tried it yesterday for our dinner.After tasting this, Sendhil told Khoya kaju curry would be white in color in most of the hotels. Some people may add food color to present it red in color, he added. Whatever it is, gravy came out delicious and very flavorful.We loved it with roti. Thanks to you Dheepika for making me try this restaurant style gravy. Soon I will try to share the recipe of khoya kaju white gravy. Though this gravy is very high in calories with full of ghee, cashews and khoya, everyone must give a try at home as it tastes so good & delicious . We can indulge in these type of gravies at least once in a while for celebrations and occasions.So friends, do try it and share your feedback with me .Lets see how to make this restaurant style khoya kaju gravy with step by step pictures and video !

Khoya Kaju Gravy Recipe

Khoya kaju gravy recipe - Side dish for roti, naan, kulcha

Cuisine: North Indian

Category: Side dish for roti

Serves: Serves 3-4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cashew nuts - 1/2 cup Unsweetened khoya - 1/4 cup Ghee + Cooking oil - 2 tbsp + 1 tbsp Bay leaf - 1 no Red chilli powder - 1 tsp Coriander powder - 1.5 tsp Garam masala powder - 1 tsp Cardamom powder – a pinch (optional) Fresh curd/yogurt – 2 tbsp Sugar – 1/4 tsp Water – 1 cup Kasoori methi – 1/2 tsp ( crushed, optional ) Fresh cream - 1 tbsp To cook & grind Big onion - 1 no or 1/2 cup (chopped) Cinnamon - 1 inch piece Cloves - 1 no Pepper corns - 2 nos Cashew nuts - 1/4 cup Water - 1/2 cup

METHOD

In a wide bowl, take the chopped onion, cashews, pepper corns, cinnamon, cloves along with water. Boil and cook for 5 minutes till onion turns soft. Grind everything to a smooth paste and keep aside. Heat oil + ghee in a good non-stick pan and roast the cashews till golden.Remove in a plate. In the remaining oil+ghee, saute bay leaf and add the ground onion paste. This paste gets stuck to the bottom easily as it has cashews.So keep the flame very low and mix it till thick. Scrape the bottom and sides if needed and mix well. Add red chilli powder, coriander powder, salt, sugar, cardamom powder and garam masala powder. Mix for a minute in low flame. Then add curd and mix well.  Add 1 cup of water and boil the gravy till oil starts to float on top. Lastly add the crumbled khoya and mix well. Gravy look orange in color. Add the roasted cashews,mix well and switch off  the flame. Then add crushed kasoori methi, fresh cream and mix well. Serve with roti, naan or kulcha ! Enjoy !

Note

Reduce the quantity of red chilli powder if you want mildly spiced gravy. Skip red chilli powder, dhania powder, garam masala powder and add green chillies while boiling onions to make a white based gravy. You can add more khoya if you want more creamy gravy. Adding kasoori methi is optional. But it adds flavor.

Try this yummy, creamy, rich & delicious Khoya kaju gravy at home !

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