Kaju Khoya Gravy Recipe | What is the Recipe of Kaju Khoya Gravy
For the ground paste
- ½ cup onion chopped
- 1 inch ginger chopped
- 2 green chilies chopped
- 3 tbsp full fat fresh curd
- 3/4 cup cashews
- 3/4 cup khoya crumbled
- 1 tejpatta
- 2 cloves
- 1/2 cinnamon
- 2 chotti elachi
- 2 strands of javitri
- 1/2 tsp kala jeera optional
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/4 tsp garam masala
- 2 tbsp low fat cream
- 3/4 cup water
- 1 tbsp coriander leaves chopped
- 2 tbsp ghee
Take the chopped onion, ginger, green chilies in chutney jar or grinder jar. add 3 tbsp curd/yogurt. Grind everything to a smooth paste without adding any water. keep this ground paste aside.
Heat 2 tbsp ghee in a pan. Add the cashews and saute them till they become golden and keep them aside on a plate.
In the same pan, add the whole spices - 1 tejpatta, 2 cloves, ½ inch cinnamon, 2 green cardamoms, 2 strands of javitri, ½ tsp kala jeera. Saute till the spices become aromatic.
Then add the ground onion paste and saute it till it starts turning light brown. The paste will start clumping together and reduce a lot.
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.
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.
add ¾ cup grated khoya or crumbled khoya.
stir and saute till you see fat releasing the sides of the masala mixture. about 2 minutes on a low flame.
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.
then add salt as required.
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.
add 2 tbsp low fat cream. stir well and then switch off the flame.
lastly add the cashews. keep some cashews for garnish. stir the curry again.