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 curryand 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 . 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 .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 - Side dish for roti, naan, kulcha
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 !
Dum Aloo or Aloo dum is a potato based gravy which is very popular in Kashmir. I browed few recipes and found deep fried small potato /Baby potato is used in this dish. Authentic Kashmiri dum aloo is prepared without onion and tomato. Curd & Kashmiri red chilli are the most important ingredients for the base of gravy apart from spice powders. So the recipe I have shared here is not the authentic one.
Recently I tasted Dum aloo for the first time in my friend Megha’s house birthday party. I loved its taste and got the recipe from her. Based on her recipe, I browsed and found this Punjabi style dum aloo in Spice up the curry. After going through rave reviews from the readers comments, I tried this recipe confidently. Yes, it came out finger licking good with a nice flavor. It tastes similar to restaurant style gravies.
In this method, baby potato is sautéed in less oil instead of deep frying to reduce the calories. Still it tasted great. Sendhil liked it very much. Raksha has gone to Salem ( to my in-laws house) for vacation. I must prepare this for her as soon as she comes to Bangalore. I am sure she will love it. Try this for your kids birthday parties. They will like it for sure. Lets see how to make Dum aloo at home with step by step pictures and a video !
Dum aloo recipe - Restaurant style Dum aloo recipe
How to make restaurant style Punjabi dum aloo recipe at home
Red chilli powder - 1 tsp ( Kashmiri chilli powder)
Dhania powder - 2 tsp
Garam masala powder - 1 tsp
Crushed Kasoori methi - 1.5 tsp
Fresh curd – 1to 2 tbsp
Fresh cream - 1 tbsp ( I used Amul fresh cream)
To grind
Cooking oil - 2 tbsp
Cinnamon - 1 inch piece
Cloves - 2 nos
Cardamom - 2 nos ( small)
Fennel seeds - 1/4 tsp (optional)
Green chilli - 1 no
Big onion - 1 no
Tomato - 2 nos
Cashew nuts or almonds – 6 to 10 nos
Ginger&Garlic paste – 1/2 to 1 tsp
Coriander leaves – to garnish ( I din’t use it)
HOW TO MAKE DUM ALOO
Wash and pressure cook baby potato in a cooker adding 2 cups of water. Cook for 2-3 whistles in low flame. It takes 15 minutes. In the mean time, lets prepare the masala for gravy.
Heat 1 tbsp cooking oil in a kadai. Saute cinnamon, cloves, cardamom, fennel seeds and green chilli for a minute. Add chopped onions and saute till transparent. Add ginger, garlic paste and saute for a minute.
Add chopped tomato, salt and saute till tomato turns pulpy. Add cashews, mix once and switch off the flame. Let the mixture cool down. Grind to a smooth paste adding enough water. Set aside.
Take the pressure cooked potato. Drain the excess water and peel the potato skin. Keep in a plate. Prick all over the potato with a fork. Heat 2 tbsp cooking oil in a kadai. Shallow fry the potato till it turns golden in color and looks roasted. Remove in a plate.
In the remaining oil, splutter cumin seeds. Add ground tomato paste and saute for a minute. Add red chilli powder, dhania powder, sugar, garam masala powder and curd. Saute for a minute. Gravy will become thick and leaves the sides of pan. Add 1/2 to 1 cup water, mix well and check for taste. Add salt if needed.
Cover cook and boil till oil floats on top. Open the lid, mix the gravy and add 1/2 cup more water if needed. Now add the baby potato and mix well. Add fresh cream, crushed kasoori methi and mix well. Boil for a minute. Add water to adjust consistency. Garnish with coriander leaves. This gravy thickens when it cools down. So add more water whenever needed. Boil and serve hot with roti !
Enjoy !
Note
Add more red chilli powder if you want spicy gravy.
Originally baby potato should be deep fried in oil. But I shallow fried it to reduce the calorie.
You can use butter instead of cooking oil.
Adding fresh cream is optional. Skip if you don’t have it. But adding cream makes the gravy rich.
This gravy tastes the best if you give a standing time of 1 to 2 hours after preparation. So if you are making for birthday parties, make it in advance and reheat it adding some water.
Try this yummy, creamy dum aloo recipe at home & enjoy with chapathi/Naan/Kulcha !
I have heard about this Andhra Raw Mango Dal (Pachi Mamidikaya pappu in Telugu) from my friends. It is nothing but toor dal cooked with raw mango and seasoned with spices. Basically I am a big fan of raw mango recipes. So every year I wait for the mango season to explore new recipes with raw mango and ripe mango as well. This year, I wanted to start my mango recipes with this super easy and quick Andhra style raw mango dal recipe. I got this recipe from my Telugu Brahmin friend Sandhya in my apartment. She taught me this no onion no garlic Andhra style mango pappu. After getting the recipe from her, I browsed & found many recipes with variations. But I blindly followed Sandhya’s recipe as this is my first try. It came out really well. Dal is known to be the best comfort food for rice. This mango dal with a mild tangy and spicy taste is no exception. Sendhil & myself enjoyed this dal by mixing with plain rice adding ghee! I am happy that I learnt an easy and delicious raw mango recipe. Thank u so much Sandhya . As Ugadi festival is fast approaching, most of you must be buying raw mangoes to make Ugadi pachadi. Do try this dal recipe too. You will love it. Ok, Now lets see how to make Andhra mango dal recipe with step by step photos. I will try to share a video recipe soon !
Dry roast 1 tbsp of methi seeds/Fenugreek seeds till it starts to splutter and turn light golden brown in color. Do not burn the seeds while roasting. Remove it when golden and let it cool. Powder it nicely. You can add 1/2 tsp of this powder in this mango dal. Store the remaining powder in a box and use it while making pickles, tamarind rice, vatha kuzhambu etc. My MIL adds a pinch of this powder while making filter coffee decoction. It lends a great flavor and mild bitterness to the coffee.
In a pressure cooker base, take the toor dal and add 2 cups of water. Cook in low flame for 2 whistles.In the mean time, wash and peel the skin of raw mango. ( For variations, you can add chopped mango amd slit green chillies along with toor dal in pressure cooker).
Chop into small pieces and set aside.Discard the seed. In a kadai, heat oil + ghee and splutter mustard seeds, cumin seeds, curry leaves, pinched red chillies, slit green chillies.Saute for few seconds. Add hing and roasted fenugreek seeds powder. Mix well and add the chopped raw mango pieces.
Saute the mango pieces for few minutes till it turns soft. Now add 1cup of water and add the required salt. Cover the kadai with a lid and cook for few minutes till mango pieces are completely cooked and mushy.Now take a masher and mash the mango pieces roughly.
Remove the cooked toor dal and mash it with a whisk.Add this dal to the cooked mango mixture. Mix well and add 1/2 cup of water if its too thick. Add turmeric powder, required salt and 1/4 tsp chilli powder ( optional). Mix well and boil the dal for few minutes. This dal thickens when it cools down.So adjust its consistency accordingly. Transfer the dal to a bowl and serve hot with rice. Add a tsp of ghee while serving. Tastes yum !!
Enjoy !
Note
Adding methi seeds powder gives a nice flavor to this dal.
I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.
Try this easy mango recipe in this season and enjoy with rice & roti !
When my father was working in Mumbai, he learnt this recipe from his North Indian friend. Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad's cooking a lot . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day's dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me :)
Tomato sabji recipe for chapathi, poori
How to make tomato sabji in a pressure cooker - Easy & quick side dish for poori and roti/chapathi !
Red chilli powder - 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd)
Dhania powder/coriander seeds powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Sugar - 1/2 tsp
Salt & water - as needed
To temper
Cooking oil - 2 tbsp
Mustard seeds - 1/2 tsp ( optional)
Cumin seeds - 1/2 tsp
Curry leaves - few
Coriander leaves - to garnish
METHOD
Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds.
Saute onion until transparent and then add ginger-garlic paste and curry leaves. Saute till the raw smell of g&g paste goes off.
Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy.
Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti !
Enjoy !
Note
For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly.
You can also add some cooked peas or boiled potato cubes.
You can skip dhania powder if u wish. But flavor varies.
Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji.
You can also make this sabji in a kadai instead of pressure cooker.
For variations, you can add coarsely crushed peanut powder ( 1 tbsp )
Try this easy, yummy tomato sabji at home and enjoy !!
Potato kurma @ Aloo kurma is a delicious South Indian style side dish for chapathiand poori, dosa too. Many readers who had tried my Saravana bhavan style veg kurma requested me to share potato kurma recipe. Usually in Tamil nadu, Potato masala is the most common side dish for poori. Its our family favorite too. So most of the time, I make urulaikizhangu masala. But sometimes I make this potato gravy for chapathi. Last weekend I made puri along with this kurma for our breakfast just for posting this recipe in my space.Its a very simple South Indian style potato kurma that can be made easily in a pressure cooker. We all love this a lot. I personally like to have potato kurma with dosa as well. Friends, do try this easy yet yummy side dish for poori and share your feedback with me. If you are looking for a no grind potato kurma without coconut, do check out this recipe. Its a very old post.So pictures are not that good. Soon I will try to update that post with a video. Now lets see how to make this South Indian Potato kurma for poori and chapathi with step by step pictures and video !
My MIL had told me to include pulses in our regular diet at least once in a week as they are a good source of protein for vegetarians with lots of health benefits. Usually I make sundal with green gram, chana, black urad dal.
In my family, we love to eat sundal recipes but not often. So when my MIL told me to include legumes, I found making some curry, gravy for roti or kuzhambu recipes for rice by adding pulses is the best way to make my family eat it. So I started preparing varieties of curries and gravies for rice, roti and even for idli, dosa. This South Indian style green gram curry is our recent favorite. Green gram also known as Mung bean in English, Pachai payaru in Tamil, moong sabut/mung sabut in Hindi, Cheru Payru in Malayalam, Hesaru kaalu in Kannada, Pacha Pesalu pappu in Telugu is a very healthy pulse with high fiber and nutrient values.
Recent days I have been eating mung sprouts salad for weight loss.So I tried this pacha payaru curry recipe from a Kerala YouTube channel “Garam masala” with the leftover sprouts mainly for Sendhil and Raksha. I made it with slight modifications to suit our taste buds. It came out really well with a mild sweet taste of sprouted green gram. We all loved it very much. It was a good side dish for roti/ chapathi , idli, dosa and rice.
As the yield of this gravy is more, we had this gravy for dinner and the next day’s breakfast & lunch as well. For variations, this curry can be made with mixed sprouts or with soaked green gram dal, chana or cowpeas. I am happy that I have got a healthy, yummy green gram dal curry recipe to include in our regular diet. Ok Friends, lets see how to make this healthy mulai kattiya pachai payaru curry/ sprouted green gram dal gravy with step by step photos and a video !
Red chilli powder - 1.5 tsp ( use 2 tsp for spicy taste)
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt & water - as needed
Crushed kasoori methi – 1 tsp
Cooking oil - 2 tbsp
Cumin seeds - 1 tsp
To grind
Grated coconut - 1/4 cup ( I used dessicated coconut)
Cashew nuts - 3 nos
Fennel seeds - 1 tsp
Garlic cloves - 4 nos
Big onion - 1/2 no
Water - to grind ( I used 1/4 cup)
Coriander leaves – to garnish ( optional)
HOW TO MAKE GREEN GRAM GRAVY - METHOD
For making sprouts : Take green gram in a bowl and wash it. Add enough water to immerse it well. Let it soak for 12 hours or overnight. The next day morning, drain the excess water and wrap the soaked green gram in a cloth or keep it in a closed bowl. Leave it for a day. The next day, you can see small sprouts. If you leave it for more than a day, the size of sprouts will become bigger.
For this gravy, you can use just soaked green gram instead of sprouted ones.
Grind grated coconut, cashews, garlic cloves, fennel seeds and chopped big onion to a smooth paste adding enough water. Set aside.
In a cooker base, take 1 cup of sprouted green gram and add 2 cups of water. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released and mix well. Set aside.
Heat oil in kadai and splutter cumin seeds. Add onion and saute till transparent. Add chopped tomato and saute till mushy. Add the required salt, turmeric powder, red chilli powder and garam masala powder. Saute quickly for a minute without burning.
Now add the ground coconut paste, saute for a minute and add 1/2 cup of water. Let it boil for few minutes till raw smell goes off. Now add the cooked green gram dal and mix well. Check for taste and add more salt, chilli powder or garam masala powder if needed.
Let the gravy boil for 5 minutes. Lastly add the crushed kasoori methi and mix well. Switch off the flame and serve hot with roti or rice ! Enjoy !
Note
For variations, you can replace green gram with cooked chana/chickpeas.
Adjust the quantity of chilli powder as per the taste.
You can garnish with coriander leaves at the end which is optional
If you want to omit coconut, just skip it and grind the remaining ingredients alone. In that case, add less water while boiling to get thick gravy.
Do try this healthy, flavorful green gram curry for roti and rice. Enjoy !
. 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 
.Lets see how to make this restaurant style khoya kaju gravy with step by step pictures and video !
Khoya kaju gravy recipe - Side dish for roti, naan, kulcha 
