Khoya kaju

Rich, creamy and mild flavors of salt and sugar = delicious khoya kaju curry. This is something different than typical Punjabi curries made from red gravy. Cashews and khoya(mawa) based this subji is just super delicious. It is not only heavy and rich, it’s taste really awesome and is copycat of restaurant style gravy.

Ingredients

  • Ghee – 1 TBS
  • Oil – 1 TBS
  • Cashew – 1 Cup
  • Cardamom – 2
  • Cloves – 5
  • Cinnamon stick – 1 inch
  • Badiya – 2leaves
  • Milk – 1 ½ Cup
  • Mava/khoya – 1TBS
  • Graded paneer – 1 TBS
  • Salt – as per taste (make it mild in saltiness)
  • Sugar – 1TBS
  • Nutmeg powder – ¼ TSP
  • White paper powder – ½ TSP
  • Raisins – 2 TBS
  • For white paste:
  • Magaj tari (Water Melon seeds)– 1 ½ TBS
  • Khas khas (poppy seeds) – ½ TBS
  • Cashew – 15
  • Water – 1/2 cup

Method

  • For white paste:
  • Heat up water until it starts to boil then off stove.
  • Add ingredients mention in white paste and soak it for one hour.
  • Grind it into mixer until fine paste after one hour.
  • For khoyakaju:
  • Heat up ghee and oil and pan fry cashew until it’s nicely golden in color.
  • Take out cashew and in same pan add whole spices and sauté it until they relive aroma.
  • Now add white paste to it and mix well.
  • Now add milk and mix it.
  • When it starts to simmer, add mava and paneer to it and mix well.
  • Add salt, sugar, nutmeg powder, white paper powder, fried cashew and raisins and mix it.
  • Cook it with cover pan for final 1-2minutes and off your stove. Serve it hot with naan.

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