Shahi Kaju Khoya Makhana
Kaju khoya makhana cooks cashews and fox nuts in a khoya gravy, rich enough for a wedding table.
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40 mintotal
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat 1 tablespoon of ghee in a heavy pan. Add the fox nuts (makhana) and roast on low heat until they become crunchy. Remove and set aside.
In the same pan, add half a tablespoon of ghee and lightly fry the cashews until golden brown. Remove and set aside.
Add the remaining ghee to the pan. Add the boiled onion paste and sauté for 4-5 minutes until the raw smell is gone. (Boiling the onions first prevents the gravy from becoming brown and bitter).
4–5 min
Add the ginger garlic paste and cook for 1 minute.
1 min
Pour in the tomato puree and cook until the ghee starts separating from the sides.
Lower the heat completely and crumble in the unsweetened khoya. Stir continuously until the khoya melts completely into the gravy, creating a rich, creamy base.
Add garam masala, cardamom powder, and salt. Mix well. Add half a cup of warm water to adjust consistency and bring to a gentle simmer.
Just before serving, fold in the roasted cashews, crunchy makhanas, and fresh cream. Do not boil after adding the makhana, or they will turn soggy.
How to tell it's done
Crisp, airy fox nuts and crunchy cashews swimming in a thick, velvety, creamy orange gravy.
Getting it right
Tip
Always add the roasted makhana right before taking the dish to the table. The contrast of the crunchy puffed nuts against the rich, sweet-savory gravy is the signature of this dish.
What to serve it with
This festive dish pairs beautifully with sweet Kashmiri Pulao, Butter Naan, or soft Roomali Roti.
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