kaju MASALA gravy recipe

KHOYA KAJU GRAVY /CASHEW GRAVY /KAJU MASALA CURRY

Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.

Kaju gives a lot of energy and also keeps you satiated for a long time. Therefore, you can consume 3-4 cashew nuts everyday for proper weight management.

INGREDIENTS

• Cashew – 1 cup
• Unsweetened khoya grated – 1 cup
• Onion chopped – 1 big
• Ginger garlic paste – 2 tsp
• Curd – 3 or 4 tbsp [ not very sour ]
• Oil + ghee – 2 tbsp
• Few whole garam masala – cinnamon + clove + sai jeera + cardamom + bay leaf
• Red chilli pwdr – 1 tsp or as per taste
• Coriander pwdr – 2 tsp
• Kitchen king masala – 1 tsp
• Turmeric – 1/4 tsp
• Salt to taste
• Sugar – 1/2 tsp
• Tomato ketchup – 1 tbsp
• Kasoori methi pwdr – 1/4 tsp
• Fresh cream – 2 tbsp
• Water – 1 or 11/2 cup

METHOD

Make a fine paste of onion + ginger garlic paste + curd and keep aside .[don’t add water ]

Heat 2 tsp ghee in a pan ,add the cashew and fry on medium low flame till golden.

Remove and keep aside .

Now add the oil + ghee ,add the whole garam masala and let it splutter .[don’t burn ]

Add the onion paste and fry on medium flame ,till oil separates.

Lower the flame and add red chilli pwdr + turmeric + coriander pwdr + kitchen king masala .

Fry for sometime .

Add water + salt + sugar and mix well .

Water quantity depends on how thick ,you want the gravy to be.

When the water starts boiling ,add the grated khoya and mix well.

Cook on medium flame for 4 – 5 minutes .

Add ketchup + kasoori methi pwdr and mix well .

Off the flame and add the cashew and fresh cream and mix well .

Garnish with finally chopped coriander leaves ,if you want .

The texture of the gravy may look curdled ,don’t worry

Goes well with any Indian bread items or rice variety .

NOTES

1. Instead of kitchen king masala ,we can use garam masala pwdr .
2. Instead of curd ,we can use 1 tomato .
3. Gravy thickens on cooling .

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