Category Archives: Rich Gravies

Khoya Kaju

Khoya Kaju


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

To Season

Oil – 2 tablespoons

Ghee  – 1 tablespoon

Jeera – 1 teaspoon

To Garnish

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.

Chef’s Tips

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.