Khoya Kaju Recipe

If I asked which one is the most favored sweet Punjabi curry of India, the first name that would come in your mind would be Khoya Kaju. This is the one whose name is printed almost on the top right of menu card of every Indian restaurant. 90% or may be more would list it in lip smacking dishes of North India.

Ingredients

3 tbsp mawa
3 tbsp cream
1 tsp butter
5 tbsp cashewnuts
1/2 cup cashewnuts, melon seeds and poppy seeds paste
3 small pieces of cinnamon
3-4 cloves
1 cup tomato puree
1/2 cup onion puree
3 tsp ginger-garlic paste
1 tsp green chilli paste
2 tsp garam masala
1 tsp red chilli powder
1 tsp turmeric powder
1/4 tsp coriander seeds
1/2 tsp cumin seeds
1 tbsp cumin seeds powder
1 cup curd
1/2 cup finely chopped corriander leaves
5 tbsp ghee
1 cup water
1/4 cup milk
salt to taste

Method

1. Mix ginger, chillies, garlic, cinnamon, cloves and cumin seeds and grind it all in a fine paste.
2. Heat 3 tbsp the ghee in a kadhai, fry the paste for 5 mins and add onion paste again fry for few mins.
3. Add salt, coriander seeds powder, turmeric powder, red chilli powder and garam masala. Cook on a low flame till it becomes brown.
4. Add the tomatoes pureed , cook till it dry and oil separates from it.
5. Add chashewnuts, melon seeds and poppy seeds paste.
6. Fry for another 4 to 5 mins till ghee separates from it.
7. Add butter and water into it and mix it well.
8. Add milk when the mixure starts boiling and stir constantly so that the milk does not turn into curds.
9. If the milk turns into curds then beat the gravy well with the hand blender.
10. Simmer on low flame and add mawa and mix it well.
11. Remove it from the flame and keep aside your white gravy.
12. Heat the remaining ghee and fry cashewnuts in ghee till they become golden brown in color.
13. Add them to the white gravy and beat the cream into it.
14. Serve Hot.