khoya kaju recipe | kaju khoya recipe | how to prepare kaju khoya gravy

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

kaju curry recipe, kaju curry

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 kaju khoya curry is subtly flavored and spiced.

since this is a rich curry, its good to make on special occasions, festivals or celebrations. few more similar delicious recipes are:

  1. kaju masala 
  2. khoya matar makhana
  3. paneer makhani 
  4. veg makhanwala 
  5. mushroom masala
  6. paneer butter masala

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

khoya kaju recipe

4.67 from 6 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:main course
Cuisine:mughlai,north indian
Servings (change the number to scale):4
khoya kaju recipe, kaju khoya recipe, khoya kaju curry recipe
khoya kaju gravy recipe - delicately flavored rich curry made with cashews & khoya (mawa or evaporated milk solids).

INGREDIENTS FOR khoya kaju recipe

(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 teaspoon chopped ginger (adrak)
  • 6 to 7 small to medium garlic, chopped Or 2 teaspoon chopped garlic (lahsun)
  • 1 or 2 green chilies Or 1 teaspoon chopped green chili (hari mirch)
  • 3 tablespoon full fat fresh curd (dahi or yogurt)

other ingredients for khoya kaju recipe

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

HOW TO MAKE khoya kaju recipe

preparation for khoya kaju recipe

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

sauteing kaju

  • measure cashews and take 3/4 cup or 100 grams cashews. if you prefer you can rinse the cashews and then pat dry them with a kitchen cotton napkin.
  • heat 2 tbsp ghee in a pan.
  • add the cashews and begin to saute the.
  • continue to saute them till they become golden.
  • remove the golden cashews and keep them aside on a plate.

making kaju khoya gravy

  • in the same pan, add the whole spices - 1 tejpatta, 2 cloves, 1/2 inch cinnamon, 2 green cardamoms, 2 strands of mace (optional), 1/2 tsp shah jeera/caraway seeds (optional). saute till the spices become aromatic. takes just a few seconds.
  • then add the ground onion paste. stir well.
  • the onion paste needs to be sauteed or bhunaoed till it starts turning light brown. so this step takes some time.
  • ensure that you stir often while sauteing and do so on a low flame.
  • the past will start clumping together and reduce a lot. continue to saute till the paste becomes light golden.
  • then add the spice powders - 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp to 1/2 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. you can also switch off the flame, while adding the spices powders, so that they don't get burnt.
  • add 3/4 cup grated khoya or crumbled khoya (about 125 grams of khoya)
  • stir and saute till you see fat releasing the sides of the masala mixture. about 2 minutes on a low flame.
  • add 3/4 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 khoya kaju 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 kaju khoya curry again.
  • garnish with coriander leaves and serve kaju curry with tandoori rotis, naan, chapatis or jeera rice or veg pulao.
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how to make khoya kaju recipe

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

ingredients for kaju khoya recipe

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

making masala for kaju khoya

3. add 3 tbsp curd/yogurt.

curd for kaju khoya masala

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

paste for kaju khoya curry recipe

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.

cashews, kaju

sauteing kaju

6. heat 2 tbsp ghee in a pan.

ghee for kaju khoya curry recipe

7. add the cashews and begin to saute them.

cashews, kaju

8. continue to saute them till they become golden.

cashews, kaju

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

cashews, kaju

making kaju khoya gravy

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.

spices for kaju khoya gravy recipe

11. then add the ground onion paste.

paste for kaju khoya gravy recipe

12. stir well.

stir kaju khoya curry

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

sauting kaju khoya gravy recipe

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

sauting kaju khoya gravy recipe

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

paste for kaju khoya recipe

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

paste for kaju khoya recipe

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.

spices for kaju khoya recipe

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.

stir kaju khoya paste

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

add khoya

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

making kaju khoya masala

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.

water for kaju khoya gravy

22. then add salt as required.

salt for kaju khoya curry recipe

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

simmer kaju khoya gravy

24. add 2 tbsp low fat cream.

cream for kaju khoya gravy

25. stir well and then switch off the flame.

stir kaju khoya gravy

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

cashews for kaju khoya gravy

27. stir the khoya kaju gravy again.

stir kaju khoya gravy

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

kaju khoya curry recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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32 comments/reviews

  1. This is da first recipe I tried from this site, n it was simply awesome. My entire family loved it and I was so proud…… Hehe…. 🙂 thank you5 stars

  2. Hi,
    This is Vicki again, do you have any idea for Khoya. How to make instant khoya that I can use in your Khoya Kaju recipe. Indian store so far from here. Please help me. Thanks in advance.

    Vicki

  3. Hi,
    Which other paneer subzi go with khoya kaju curry. I have to make dinner for 12 people tomorrow. Do yoo have punjabi pakora kadhi? Please reply Asap.Thanks

  4. Thank you so very much for posting this..Will be making this soon and i am sure that this will also turnout to be fantastic like your other recipes. Thank you once again. 🙂 🙂5 stars

  5. Great recipe…but saoking the cashews in warm water for an hour or so before frying adds to the taste…I do it that way…4 stars