A rich gravy dish, a very apt match for the saffron pulav. The use of khoya takes the gravy to a higher plane. Khoya is our Paal gova and Kaju is cashewnuts. I used the regular garam Masala Powder for this dish, I was not happy with the flavour. I formulated this Khoya Kaju Masala Powder. I was extremely happy. The taste was just perfect.
Goes well with roti, phulka, puri, naan, plain rice, bread toast, kulcha and Saffron Pulao.
Halved Cashewnuts – 1/2 cup ( soak in hot water for 1/2 an hour)
Cover the Kaju and leave it aside till the time of use
Grated sugarless khoya – 2 tablespoons
Turmericpowder – 1/4teaspoon
Kashmiri Chilli powder – 1 and 1/4 teaspoon
Coriander powder – 1 teaspoon
Salt to taste
Sugar – 1 teaspoon
Khoya Kaju Masala Powder – 1 teaspoon
To Grind To A Fine Paste
Chopped onions – 1
Chopped tomatoes – 3
Chopped garlic flakes – 4
Chopped ginger – 1 tablespoon
Chopped green chilli – 1
Grated carrot – 3 tablespoons
Milk powder – 2 tablespoons
Make a fine paste with little water
Oil – 2 tablespoons
Ghee – 1 tablespoon
Jeera – 1 teaspoon
Boiled green peas – little
Crushed Kasoori methi – little
Grated Khoya – little
Finely chopped green coriander leaves – little
Heat a pan. Season. First fry the paste on sim flame. Cover the pan. Fry till the raw smell goes. Add the turmeric powder, chilli powder, salt to taste, sugar and khoya. Sauté on sim flame for 3 minutes. Add the Khoya Kaju Masala Powder and sauté for 3 minutes. Add the drained cashewnuts. Sauté on sim flame for 3 minutes. Switch off the stove. Mix gently. Garnish. Serve hot with Saffron Pulao.
1) If the gravy is thick, dilute it with little hot water.
2) The consistency of the gravy has to be like dosa batter thickness.