Go Back
Print Recipe

Khoya Kaju - Sweet Cashew Curry

Course: Main
Cuisine: Indian
Servings: 4 servings
Author: Priyanka

Ingredients

  • 3/4 cup + 1/2 cup Cashew nuts
  • 1 medium yellow or white onion
  • 1 inch piece of ginger
  • 2 green chillies
  • 1 cup warm milk
  • 1/2 + 1 cup water
  • 1/4 cup khoya or mawa to make instant khoya check notes below
  • 1/4 cup chopped canned pineapple or canned cherries optional
  • 1 tsp cardamom powder
  • 1 tsp garam masala
  • 2 tbsp sugar
  • 2 tbsp butter or ghee
  • 1/4 cup light or heavy cream
  • salt to taste

Instructions

To make Cashew paste

  • Soak 1/2 cup Cashews in warm milk. Let it sit for half an hour.
  • Blend it into a smooth paste.

To make Onion paste

  • Roughly dice onions, ginger and green chillies and boil them using 1/2 cup water in a saucepan for 5 minutes.
  • Cover it and let it cool for 10 minutes.
  • Blend it into a smooth paste.

To make Khoya Kaju

  • Heat ghee or butter in a pan. Saute 3/4 cup cashew nuts on low-medium flame till they turn little golden brown in color. Keep stirring cashews or they will burn on one side. 
  • Remove fried cashew nuts in a plate, draining butter or ghee.
  • In a the same pan, add prepared onion paste. Cook for 5-7 minutes on medium flame or till all the liquid is evaporated. Paste should turn dry. 
  • Add cashew paste, garam masala and cardamom powder to it. Cook it for 2 minutes, stirring constantly or cashew paste will stick to pan and turn brown at the bottom.
  • Add mawa or khoya to it and mix it thoroughly. 
  • Add 1 cup of water, sugar and salt to taste. Let it boil for 2-3 minutes. To adjust the consistency of gravy, add more water if required.
  • This is optional: you can add some canned pineapple or cherries to it.
  • Stir in fried cashew nuts keeping some for garnish. Turn of the gas and add light cream or heavy cream to it. 
  • Garnish it with remaining fried cashews. 
  • Serve hot with Naan, Roti or Kulcha.

Notes

To make instant khoya or mawa (1/4 cup)
  • Heat 1 tsp ghee in a nonstick pan. Add 1/4 cup milk powder and 1/2 cup milk. Cook the mixture until it forms into a thick paste consistency. 
  • Turn of the gas and remove khoya in a plate.