Friday, 14 February 2014

Khoya Kaju Curry recipe - M.M.Mithaiwala

1 cup cashew nuts
½ cup khoya (mawa)
2 onions
2 tomatoes, pureed
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon chopped coriander leaves
3 tablespoon ghee/butter
1 teaspoon red chilli powder
½ teaspoon turmeric powder
2 teaspoon coriander powder
½ teaspoon garam masala powder
1 teaspoon sugar
¼ teaspoon cardamom powder
Salt to taste

For Cashew paste:
1 tablespoon cashew nuts
1 tablespoon melon seeds (magatari seeds)
1 tablespoon poppy seeds
½ cup milk

Cooking Method:
1. For the cashew paste, soak the cashew nuts, poppy seeds and melon seeds (magatari seeds) in milk for at least half an hour and blend to make the paste.
2. Grate the onions or make paste in blender or food processor.
3. Heat 1 teaspoon ghee/butter in a non-stick pan and fry the cashew nuts until they are lightly brown.
4. Heat the ghee/butter in a pan. Add garlic paste and ginger paste. Stir well for few mins.
5. Add the grated onions or onion paste. Stir and cook for 10 mins.
6. Add tomato puree. Stir and cook for 3-4 mins.
7. Add chopped coriander and stir well.
8. Add khoya (mawa) and mix well.
9. Add kaju paste (cashew nut paste) and mix well. Cook for 3-4 mins.
10. Add red chilli powder, coriander powder, turmeric powder, garam masala and salt with little water (½ or 1 cup). Cook for further few mins.
11. Add fried cashew nuts (keep some aside for garnishing), sugar and cardamom powder. Mix well and cook khoya kaju for further 3-4 mins.
12. Finally turn the heat off and garnish khoya kaju curry with cashew nuts.
Serve khoya kaju hot with naan bread, paratha or chapatti.

Follow MM Mithaiwala

Recipe source: your cookery book

No comments:

Post a Comment