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Showing posts with label GRAVIES RECIPES. Show all posts
Showing posts with label GRAVIES RECIPES. Show all posts

February 10, 2018

Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

cauliflower kuzhambu
 Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi. My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 


Cauliflower kuzhambu for rice

Cauliflower kuzhambu recipe for rice, idli , dosa and roti


Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti


Cuisine: South Indian
Category: Kuzhambu recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Cauliflower - 20 florets
  • Big onion - 2 no
  • Ripe tomato - 3 nos (Medium sized)
  • Ginger garlic paste - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1 tsp
  • Red chilli powder - 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1 tsp
  • Salt & water - as needed
  • Cooking oil – 2 tbsp + 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves – to garnish

METHOD

  1. Wash and boil cauliflower florets in 3 cups of water adding turmeric powder.
  2. Heat 1 tbsp oil in a kadai.Saute onion, gg paste and tomato.
  3. Take in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
  4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
  5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
  6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD - STEP BY STEP PICTURES

  • Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside.
    cauliflower kuzhambu
  • Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy.
    cauliflower gravy for rice
  • Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste.
    cauliflower gravy for rice
  • Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed.
    cauliflower gravy for rice
  • Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy !
    cauliflower gravy for rice
  • Enjoy !

Note

  • Adjust the quantity of red chilli powder and garam masala powder as per your taste.
  • You can also use boiled potato instead of cauliflower.
  • If you like, you can add boiled green peas along with cauliflower.
  • Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.
Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !
Cauliflower gravy for rice

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November 9, 2017

Kondakadalai Puli Kuzhambu Recipe – Channa Kulambu For Rice

Kondakadalai puli kuzhambu
This is an easy Kondakadalai puli kuzhambu recipe without coconut / Brown channa gravy for rice in my MIL’s method. Some people also call this as Sundal kulambu. But we call it as karuppu kondakadalai vatha kuzhambu. This kuzhambu can be prepared easily without grinding any masala or coconut. So bachelors, working women and even housewives can complete their cooking very quickly. We make this brown chana kulambu at least once in a month to include pulses in our daily diet. Sometime my MIL adds brinjal/kathirikai or drumstick/murungakai in addition to brown chana. Recently I made this gravy with little soaked green gram. It came out very well and tasty. I have shared nearly 40+ kuzhambu recipes in my website but I haven’t posted any kuzhambu varieties adding pulses like kondakadalai/ chickpeas, lobia/karamani, green gram/pacha payaru, dried peas/pattani etc. Recently a reader asked me to share these type of kuzhambu varieties as they get a satisfaction of eating pulses during lunch instead of making them as sundal. Yes, its true. Even I love to consume pulses either for breakfast or lunch as it takes more time to digest and keeps the tummy full for long time. Lets see how to make kondakadalai kuzhambu with step by step pictures !

Check out my poondu kuzhambu,  sundakkai vatha kuzhambu and no onion no garlic manathakkali vatha kuzhambu too.

Chana kuzhambu

Kondakadalai kuzhambu Recipe - Chana gravy for rice


Kondakadalai kuzhambu Recipe - Chana gravy for rice

Kondakadalai kulambu without coconut - Channa gravy for rice


Cuisine: South Indian
Category: Kuzhambu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Brown chana / Kondakadalai - 1 cup
  • Tamarind - Small lemon size
  • Sambar powder - 1.5 to 2 tbsp
  • Jaggery – 1 tsp
  • Salt & water - as needed
  • Turmeric powder - 1/4 tsp
To Temper
  • Gingely oil or cooking oil - 2 to 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Toor dal - 1 tsp
  • Urad dal - 1/2 tsp
  • Small onion or big onion - 10 nos/ 1 no ( finely chopped)
  • Garlic cloves - 15 nos (Finely chop 5 nos)
  • Curry leaves - Few

HOW TO MAKE KONDAKADALAI KUZHAMBU

  1. Wash and soak brown chana/kondakadalai overnight or for 8 hours.
  2. Pressure cook in low flame for 2 whistles.
  3. Heat oil and temper. Saute onion, garlic and curry leaves.
  4. Add the tamarind extract, sambar powder, turmeric powder and salt.
  5. Add cooked channa and boil the gravy till raw smell goes off. Add little jaggery while it boils.
  6. Serve hot with rice !

METHOD - STEP BY STEP PICTURES

  • Wash and soak brown chana overnight or 8 hours in enough water. Drain the water and add to pressure cooker. Cook in very low flame for 2 whistles adding required water and salt. ( I had some soaked green gram.So I added it along with chana).  Soak tamarind in 2 cups of water and keep aside.
    Kondakadalai puli kuzhambu
  • Wash and chop onion finely. Chop 5 garlic cloves and keep the remaining as whole garlic cloves. Chop curry leaves finely. Keep aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, fenugreek seeds, cumin seeds, toor dal and saute for a minute in medium flame. Add finely chopped onion, garlic, curry leaves and whole garlic cloves. Saute till onion turns transparent, garlic turns light golden in color and leaves a nice aroma.
    Kondakadalai puli kuzhambu
  • Take 2 cups of tamarind extract and add to the kuzhambu.This kuzhambu has to be slightly watery than the usual vatha kuzhambu because chana will absorb all the water and gravy becomes less in quantity. So its advised to make more in quantity. Add sambar powder, turmeric powder,jaggery and salt. Check for taste and add more sambar powder if needed. Drain cooked chana. Mix well and boil for 5 minutes till raw smell goes off. Add more water if needed.
    Kondakadalai puli kuzhambu
    Kondakadalai puli kuzhambu
  • Serve with rice and kootu / poriyal.

    Kondakadalai puli kuzhambu

  • Enjoy !

Note

  • Adjust the quantity of sambar powder as per the taste. You can also use kuzhambu milagai thool.
  • You should make more gravy else chana will absorb the gravy as time proceeds and you won’t get enough quantity to serve.
  • For variations, you can add 2 tbsp of ground coconut paste.
Try this yummy brown chana kuzhambu for rice and enjoy with kootu/poriyal and papad !
Kondakadalai kuzhambu

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October 31, 2017

How To Make Chole For Bhature & Puri – Chole Recipe Video

Chole Recipe/ Chole ki sabji also known as Black chana masala is the perfect side dish for Bhature/ bhatura and puri. Chole bhatura is the one of the popular breakfast & lunch combo in North India. Its originated from Punjab. Authentic Punjabi chole recipe calls for using fresh Chole masala powder. Today I have shared an easy chole recipe I got from a cookbook by Nita Mehta.
Chole bhatura
In this recipe, I have used store bought chana masala powder. It came out really well and tasty. We enjoyed it with bhature for our weekend lunch. To make black colored chole, we need to add tea bags or dried amla powder while cooking kabuli chana. Also we have to use Anardhana powder ( Pomegranate seeds powder) , dhania powder, chole masala powder and roasted cumin powder in the masala. I was able to achieve its color to some extent as I used less tea powder. This is one of the easy chole recipe as it has no grinding works. If you are looking for chole recipe with homemade chole masala powder, please check my Punjabi lunch menu post in which I had shared an authentic chole recipe. Soon I will try to make a separate post. I will share the bhatura recipe in this week. Now lets see how to make Chole recipe for Bhatura with step by step pictures and video !



Chole recipe

Chole Recipe / How to make Chole for Bhatura


Chole Recipe / How to make Chole for Bhatura

Chole recipe - How to make chole for bhatura and puri.


Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 10 hours
Cook time: 20 Minutes
Total time: 10H20 Minutes


INGREDIENTS

To pressure cook (1 cup - 250ml)
  • Kabuli chana/ White chana - 1 cup
  • Baking soda - 1/4 tsp
  • Tea powder - 2 tsp ( tie in a cloth ) OR 2 teabags
  • Cinnamom - 2 inch
  • Cardamom - 2 nos ( Use black cardamom if you have)
  • Cloves - 2 nos ( Optional)
  • Water - 2.5 to 3 cups
To Saute & Cook
  • Cooking oil - 4 tbsp
  • Big onion - 2 no ( finely chopped)
  • Ripe tomato - 5 nos ( Medium sized, finely chopped)
  • Green chilli - 2 nos ( finely chopped)
  • Ginger - 2 inch piece (Finely chopped or julienned)
  • Anardhana powder/ Dried Pomegranate seeds powder – 1.5 tsp
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Chana masala powder - 2 tsp ( I used MDH brand)
  • Sugar - 1/4 tsp (Optional)
  • Salt - as needed

HOW TO MAKE CHOLE RECIPE


  1. Wash and soak Chana overnight or 10 hours in required water.
  2. Pressure cook Chana adding tea bags, whole spices and baking soda.
  3. Cook for 2 whistles in low flame. Remove the tea bag after its cooked.
  4. Heat oil in a kadai. Saute onion adding anardhana till brown. Add tomato,chilli & ginger.
  5. Saute till mushy. Add spice powders, cook till oil separates.
  6. Lastly add cooked chana with water, simmer gravy for 10 minutes. Serve with bhatura !

METHOD - STEP BY STEP PICTURES

  • Wash and soak kabuli chana (white chana) for 10 hours or overnight. Chana becomes more than doubled in quantity after its soaked. I got around 2.5 cups. Drain the soaked water. In a pressure cooker base, take soaked chana, baking soda, 2 tea bags or 2 tsp tea powder tied in a thin cotton cloth, cinnamon, cloves and cardamom. Add 2.5 to 3 cups of water. Pressure cook in very low flame for 2 to 3 whistles.
    chole recipe
  • Chana cooks soft and becomes black in color. Remove and squeeze the tea bag slightly. Discard it. Keep the cooker aside.
    chole recipe
  • Heat oil in a kadai. Saute onions till transparent. Add anardhana powder and saute till onions turn brown in color without burning. 
    chole recipe
  • Now add finely chopped tomato, ginger and green chilli. Add required salt and saute till tomato becomes mushy
  • Then add red chilli powder, dhania powder, garam masala powder, sugar and cumin powder. Saute till onion separates from the gravy. It takes 5 to 7 minutes.
    chole recipe
  • Add the cooked chana along with black water and whole spices added in the cooker. Mix well and add chana masala powder/chole masala powder. Mix well and check for taste. Add more salt & spice powders if needed.
    chole recipe
  • Boil the gravy for 10 minutes in medium flame till it comes to desired consistency. I made it thick. You can make it slightly watery if you like. Switch off the flame and serve hot with bhatura or puri.
    chole recipe
    Enjoy !

Note

  • Addition of tea bags is essential to get black colored chana after cooking. So do not skip it.
  • Adding Anardhana powder is for flavor and to get dark colored chole masala.
  • You can also use store bought chole masala powder instead of chana masala powder.
  • Adjust the quantity of spice powders as per your taste.

Try this easy, yummy Chole masala recipe at home. Enjoy with bhatura !

How to make chole for bhatura

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October 23, 2017

Peas Kurma For Chapathi, Poori – Pattani Kurma Recipe

Peas kurma for chapathi 
Peas kurma recipe / Green peas kurma (Pachai Pattani kurma in Tamil) for chapathi, poori, idli and dosa. I love to try varieties of South Indian kurma recipes at home. Recently I prepared this green peas kurma as a side dish for chapathi. I adapted this recipe from Jeyashri’s kitchen and made few changes as per my taste. It came out really well. I used dry peas in this recipe. You can also make this yummy peas gravy with fresh,frozen peas. We relished it with chapathi and had the same kurma with idli,dosa the next day. Myself & Raksha liked this combination very much. Basically I love to have kurma type of side dish for idli & dosa. My mom makes varieties of kuruma kulambu for idli,dosa. This pattani kurma is one of its kind. I am happy that I got an easy, yummy green peas kurma that goes well not only for chapathi, poori but also for idli,dosa. I hope this kurma tastes well with mild pulao and rice varieties too. For variations, you can also add boiled potato along with peas. Do try this delicious Pattani kurma for chapathi and share your feedback with me.  Ok, lets see how to make peas kurma with step by step pictures.

Check out my potato kurma for poori and Saravana bhavan style veg kurma recipes too !

Pattani kurma

Green Peas kurma recipe / Pattani kurma


Peas kurma recipe / Pattani kurma

Peas kurma recipe - A delicious South Indian gravy for chapathi, poori, idli and dosa !


Cuisine: Indian
Category: Side dish for chapathi
Serves: Serves 3-4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Dry peas or fresh peas - 1 cup
  • Tomato - 2 nos
  • Big onion - 1 no
  • Ginger-Garlic paste - 1 tsp
  • Fennel seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Dhania powder – 1 tsp
  • Garam masala powder - 1/2 tsp
  • Cashew nuts - 5 nos
  • Grated coconut - 2 tbsp
  • Salt & water - as needed
  • Cooking oil – 2 tbsp + 1 tbsp
  • Coriander leaves - to garnish (Optional)

HOW TO MAKE PEAS KURMA

  1. Wash and soak dry peas overnight or 8 hours.
  2. Pressure cook in low flame for 2 whistles.
  3. Saute onion, tomato, g&g paste and spice powders.Grind to paste adding coconut.
  4. Saute this ground paste in oil and add the cooked peas.
  5. Boil till oil floats on top. Serve with poori, chapathi, idli & dosa.

METHOD - STEP BY STEP PICTURES

  • Wash and soak dry peas in enough water overnight or for 8 hours. Pressure cook in low flame for 2 whistles adding 1 cup of water and salt.
    Peas kurma recipe
  • Heat cooking oil and saute onion, fennel seeds, tomato, gg paste, turmeric powder, red chilli powder, Dhania powder and garam masala powder.
    Peas kurma recipe
  • Lastly add coconut, cashew nuts and saute for a minute.Grind to a smooth paste adding required water.
    Peas kurma recipe
  • Heat oil in a kadai and when it gets heated , add the ground paste. Add salt, sugar and saute till thick. If using fresh peas or frozen peas, add at this stage and boil till it cooks well.  Add cooked peas, 1 cup of water and boil for 5 minutes till nice aroma arises.
    Peas kurma recipe
  • Adjust the consistency of the gravy by adding more water if needed. This gravy thickens quickly when it cools down.So add more water, check for salt and serve with poori, chapathi, idli and dosa.
    Peas kurma recipe
  • Enjoy !

Note

  • For variations, you can skip garam masala powder and try it. But I would recommend to use it.  
  • You can also add boiled potato cubes if you have less peas in hand.
  • You can grind the masala ingredients without sauting in oil but it gives a different flavor and taste to this kurma.
  • Adjust the consistency of this kurma as you like.I like mine to be semi solid in consistency as you see in the picture below.  
  • If using fresh peas or frozen peas, you can add it along with ground paste.No need of pre cooking.

Try this easy, yummy Peas kurma and enjoy with poori,chapathi, idli or dosa !
Peas kurma recipe

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May 31, 2017

Easy Chana Masala Recipe Using Pressure cooker – How To Make Chole Masala Recipe

Easy chana masala recipe
You will not believe if I say this is the first time I am trying North Indian style Chana masala recipe using a pressure cooker. Usually I make South Indian hotel style chana kurma for chapathi.Even though I have tasted chana masala ( Kabuli chana curry) in Punjabi and other North Indian restaurants,I haven’t tried at home. Recently my friend Shalini was suggesting me to try this easy chana masala recipe using Everest Chana masala/Chole masala spice mix powder. She told me to follow the recipe given on the pack. As I had already tried Chole recipe using homemade chole masala powder in my Punjabi thali post, I wanted to find the taste of chana masala using store bought powder.So I tried Chana bhatura for our weekend breakfast. I prepared few poori as well. We all loved its taste and I prepared again for their lunch box too. Actually I wanted to post both Chana masala and bhatura recipes today but bhatura din’t come out so well as expected.I will try to make a perfect bhatura recipe and share it soon. So today I am sharing this easy, one pot chana masala gravy using a pressure cooker. If you have homemade or store bought chana masala powder and cooked chickpea in hand, making this recipe is a breeze.This is a perfect bachelor style recipe. As a disclaimer, I would like to mention that this is not the authentic chana masala recipe or restaurant style one. This is just a simple, no grind version that would help working women, busy housewives and bachelors to make a quick side dish for chapathi, poori and bhatura. If you like, you can have it mixed with rice as well. Lets see how to make easy chana masala at home with step by step photos and video.
Finally, do check out my Kabuli biryani recipe ( chana dal biryani) and chana sundal recipes if interested !


How to make chana masala

Chana masala recipe - Easy chole masala in a pressure cooker


Chana masala recipe - Easy chole masala Easy chana masala/chole masala recipe in a pressure cooker using storebought chana masala spice mix powder.
Cuisine: Indian
Category: Side dish for roti/chapathi
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Kabuli chana/ white chickpeas - 3/4 cup ( soaked for 8 hours)
  • Cooking oil + ghee - 1 tbsp + 1 tbsp
  • Big onion - 1 no ( finely chopped)
  • Ripe tomato - 3 nos ( finely chopped)
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Chana masala powder - 2 tsp ( I have tried Everest & MDH brand, Both are good)
  • Green chilli - 1 no
  • Ginger - 1 inch piece
  • Chat masala powder - 1/2 tsp
  • Kasoori methi - 1/2 tsp ( crushed)
  • Coriander leaves - to garnish
METHOD

  • Wash and soak white chickpeas/kabuli chana in water for 8 hours or overnight. It gets doubled after soaking. Pressure cook in low flame for 3 whistles adding required salt and water. Take 1/4 cup cooked chana and mash it well. Set aside.
    Heat oil + ghee in a pressure cooker. Saute finely chopped onion, slit green chilli and thinly sliced ginger. Saute for a minute. Add finely chopped tomato and salt ,saute until mushy.
    easy chana masala recipe
  • Now add the red chilli powder, dhania powder, chana masala powder. Mix well. Add 1 cup of water, 1/4 cup mashed chana, 1 cup cooked chana and mix well. Note that you can also add uncooked chana directly after soaking but chana won;t cook soft.In that case, u should add a big pinch of baking soda in the gravy.
    easy chana masala recipe
  • Pressure cook in low flame for 2 whistles.Remove the lid after steam is released. Add chat masala powder, crushed kasoori methi. Mix well.Garnish with coriander leaves if you like.
    easy chana masala recipe
  • Mix well and serve with poori, chapathi or bhatura ! Enjoy !
    easy chana masala recipe

Note
  • Adjust the quantity of spice powders as per your taste.
  • You can add the spice powders after sauting onion, then add tomatoes. This was given in the Everest pack.But I added the masala powders after adding tomato.
  • If you want to replace chana masala powder, add 1 tsp garam masala powder + 1/2 tsp aamchur powder.

Try this easy, one pot chana masala for poori/bhatura or Chapathi !
Easy Chole recipe
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May 25, 2017

Khoya Kaju Recipe – Restaurant Style Khoya Kaju Gravy Recipe

I have never heard about khoya kaju gravy until my reader friend Dheepika requested me to try this recipe after having in an Indian restaurant. When she told me about this recipe, I browsed and shared the recipe links from 2 different websites to her. She went through them and told me about the color & texture of the gravy along with a picture of one she had in the restaurant.When I browsed for the recipe, I found khoya kaju gravy tastes sweets with mild spices basically.But Dheepika told the restaurant people made it red in color by adding red chilli powder as they asked for a spicy version. Based on her inputs, I followed the recipe of white based khoya kaju curry from spice up the curry and I used red chilli powder in place of green chillies.I tried it yesterday for our dinner.After tasting this, Sendhil told Khoya kaju curry would be white in color in most of the hotels. Some people may add food color to present it red in color, he added. Whatever it is, gravy came out delicious and very flavorful.We loved it with roti. Thanks to you Dheepika for making me try this restaurant style gravy. Soon I will try to share the recipe of khoya kaju white gravy. Though this gravy is very high in calories with full of ghee, cashews and khoya, everyone must give a try at home as it tastes so good & delicious Love Struck. We can indulge in these type of gravies at least once in a while for celebrations and occasions.So friends, do try it and share your feedback with me Happy .Lets see how to make this restaurant style khoya kaju gravy with step by step pictures and video !


Khoya Kaju Gravy Recipe


Khoya Kaju Gravy Recipe Khoya kaju gravy recipe - Side dish for roti, naan, kulcha
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3-4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Cashew nuts - 1/2 cup
  • Unsweetened khoya - 1/4 cup
  • Ghee + Cooking oil - 2 tbsp + 1 tbsp
  • Bay leaf - 1 no
  • Red chilli powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Garam masala powder - 1 tsp
  • Cardamom powder – a pinch (optional)
  • Fresh curd/yogurt – 2 tbsp
  • Sugar – 1/4 tsp
  • Water – 1 cup
  • Kasoori methi – 1/2 tsp ( crushed, optional )
  • Fresh cream - 1 tbsp
To cook & grind
  • Big onion - 1 no or 1/2 cup (chopped)
  • Cinnamon - 1 inch piece
  • Cloves - 1 no
  • Pepper corns - 2 nos
  • Cashew nuts - 1/4 cup
  • Water - 1/2 cup
METHOD

  • In a wide bowl, take the chopped onion, cashews, pepper corns, cinnamon, cloves along with water. Boil and cook for 5 minutes till onion turns soft. Grind everything to a smooth paste and keep aside.

  • Heat oil + ghee in a good non-stick pan and roast the cashews till golden.Remove in a plate. In the remaining oil+ghee, saute bay leaf and add the ground onion paste. This paste gets stuck to the bottom easily as it has cashews.So keep the flame very low and mix it till thick. Scrape the bottom and sides if needed and mix well.

  • Add red chilli powder, coriander powder, salt, sugar, cardamom powder and garam masala powder. Mix for a minute in low flame. Then add curd and mix well.  Add 1 cup of water and boil the gravy till oil starts to float on top.

  • Lastly add the crumbled khoya and mix well. Gravy look orange in color. Add the roasted cashews,mix well and switch off  the flame. Then add crushed kasoori methi, fresh cream and mix well. Serve with roti, naan or kulcha !
  • Enjoy !

Note
  • Reduce the quantity of red chilli powder if you want mildly spiced gravy.
  • Skip red chilli powder, dhania powder, garam masala powder and add green chillies while boiling onions to make a white based gravy.
  • You can add more khoya if you want more creamy gravy.
  • Adding kasoori methi is optional. But it adds flavor.

Try this yummy, creamy, rich & delicious Khoya kaju gravy at home !
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