Rich, royal, and indulgently creamy — that’s the best way to describe this Khoya Kaju curry, a luxurious dish featuring roasted cashews gently simmered in a luscious khoya-based gravy. If you’re looking for something decadent and truly different from your everyday Indian curries, you’ve landed in the right place.
This recipe comes to you by special request — and I sincerely thank the reader for patiently waiting. I’m excited to finally share this regal preparation that stands out for its simplicity and elegance, yet packs a memorable flavor.
Unlike the familiar onion-tomato gravies that define most Punjabi dishes, this kaju curry walks a completely different path. It contains no traditional spice powders — that’s right, no red chili powder, no garam masala, not even turmeric. The only hint of spice comes from a whisper of cardamom powder, lending a delicate fragrance that pairs beautifully with the rich nuttiness of cashews and the sweetness of khoya.
It’s important to approach this dish with a fresh perspective. The gravy is subtly sweet, rich, and creamy — more inclined toward the royal Mughlai or festive North Indian side of the spectrum than your typical spicy fare. So if you’re expecting bold, fiery flavors, this might surprise you. ut if you’re craving a silky, indulgent, restaurant-style dish that practically melts in your mouth and turns every bite into a celebration, Khoya Kaju Curry is the perfect choice. absolutely deliver.
Serve it with soft butter naan, flaky paratha, or jeera rice, and you’ve got a showstopper perfect for special occasions or when you simply want to indulge.
Ready to cook? Let’s dive into this delightful, regal recipe!
If you’re a fan of cashew-based curries, do check out another delicious variation on the blog—Kaju Butter Masala, a creamy tomato-based delight that many readers have loved. Once you try it in your kitchen, don’t forget to share your thoughts in the comments section—I love hearing how these recipes turn out in your home!
In this post, I’m bringing you a completely different kind of indulgence—Khoya Kaju Curry—a dish that truly feels like a celebration on a plate. As the name suggests, khoya (also known as mawa), which is essentially reduced milk solids, is the star ingredient that gives the gravy its rich, luxurious texture.
Unlike the usual spicy onion-tomato gravies, this curry leans toward a mildly sweet profile, offering a deeply satisfying and creamy mouthfeel. The addition of khoya not only makes the dish heavier but also enhances its royal appeal—perfect for festive meals or when you want to impress guests with something special. To balance the richness, a few green chilies are added, lending a subtle kick without overpowering the delicate flavor of the gravy.
I’ve also shared another dish in a similar white gravy style—Shahi Paneer—which you might enjoy if you love royal, mildly spiced North Indian curries. Whether you’re cooking for a celebration or simply craving something decadent, this Khoya Kaju Curry is a delightful choice that’s sure to win hearts.
Ingredients
- 1 medium-sized red onion (roughly 1 cup when sliced): Choose fresh, firm red onions for a naturally sweet and robust flavor that forms the foundation of the paste. Thinly slice them for even cooking.
- 1 clove of garlic: Adds depth and an earthy pungency that enhances the overall aroma of the paste.
- ½ inch piece of fresh ginger: Offers a subtle warmth and slight zestiness that balances the sharpness of the onion and garlic.
- 2 to 3 green chilies (adjust to taste): Use Indian green chilies for a bright heat. Remove seeds for a milder taste, or keep them for a spicy kick.
- ½ inch cinnamon stick: Infuses the paste with warm, woody undertones that pair beautifully with rich gravies.
- 2 black peppercorns: These tiny spice bombs contribute a sharp, peppery note that deepens the complexity of the flavor.
- ⅓ cup cashew nuts, roughly chopped: These lend a luxurious creaminess and mild sweetness to the paste, making it rich without the need for cream or butter.
- ¾ cup water: Just enough to help everything blend smoothly into a silky, lump-free paste.
For Gravy:
- 1 cup Whole Cashew Nuts – Lightly roasted to a golden hue, these buttery cashews form the heart of this dish, lending a rich crunch and nutty depth with every bite.
- ½ tablespoon Neutral Oil – Used to sauté the whole spices, this helps create a base that carries the aroma throughout the dish without overpowering the subtle sweetness of khoya.
- 1 tablespoon Unsalted Butter – Adds a silky richness and rounds out the nuttiness of the roasted cashews with its luxurious mouthfeel. – A single leaf adds a warm, mildly spicy note that gently perfumes the curry as it simmers. 1 cup Water – Adjust as needed to reach your preferred consistency; this helps in blending the khoya into a smooth, velvety sauce.
- ¼ cup Grated or Crumbled Khoya (Mawa) – These rich, dense milk solids dissolve into the curry, creating a creamy base with a naturally sweet undertone and luxurious texture.
- A Pinch of Sugar – Just a hint, to elevate the natural sweetness of the khoya and balance the spices without making the dish overtly sweet.
- ¼ teaspoon Green Cardamom Powder – Adds an enchanting floral aroma and a hint of citrusy warmth, enhancing the royal character of the curry.
- Salt to Taste – Essential to bring harmony to all the flavors, highlighting both the savory and sweet components.
- 2 to 3 tablespoons Plain Yogurt (Curd) – Whisked smooth before adding, it lends a subtle tang and creamy consistency, rounding off the dish with a gentle acidity that balances the richness.
Step By Step Photo Instructions:
1) Prepare the Base: In a medium-sized saucepan, combine all the ingredients meant for the onion paste — this includes the sliced red onions, garlic clove, ginger piece, green chilies, small piece of cinnamon stick, black cardamom (lightly crushed to release flavor), and the chopped cashew nuts. Add around ¾ cup of water to it, just enough to submerge everything. Place the saucepan on medium heat.
2) Reduce the heat slightly and let it simmer uncovered for about 10 to 12 minutes. The goal here is to soften the onions thoroughly and allow the flavors from the spices to infuse into the mixture.
3) Once everything is softened and the water has slightly reduced, take the pan off the heat and let the mixture cool for a few minutes. Do not rush this step; blending hot mixtures can be unsafe and may affect the texture of the paste.
4) Blend it until you get a very smooth and creamy paste without any chunks. You may add a tablespoon of water if needed to achieve a fine consistency. Set this paste aside for later use — this is the core flavor base of your white gravy.
5) In a deep, heavy-bottomed pan or kadhai, heat ½ tablespoon oil and 1 tablespoon butter on medium heat. The combination of oil and butter ensures the butter doesn’t burn and adds a luxurious mouthfeel to the final dish.
6) Once the butter melts and the mixture is hot, add a bay leaf and two cloves. Let them sizzle for a few seconds, just until you get that warm, aromatic fragrance — this step enhances the depth of flavor in the otherwise mellow white gravy.
7) Pour in the prepared onion-cashew paste. Begin stirring immediately and continue to do so frequently. Since the paste contains cashews, it tends to stick to the bottom of the pan—so don’t leave it unattended.
8) Cook this mixture for 3 to 4 minutes, or until it thickens noticeably and the color deepens slightly. Take care not to brown it, as we’re aiming for a delicate white gravy.
9) Now, pour in 1 cup of water and stir continuously to blend everything smoothly.
10) Allow the mixture to come to a gentle simmer.
11) Add the grated or crumbled khoya, stirring to help it melt into the gravy.
12) Sprinkle in the cardamom powder, followed by salt and a pinch of sugar. Mix well to combine.
13) Slowly incorporate the plain yogurt into the gravy, stirring gently and continuously to ensure a smooth blend without any curdling.
14) Allow the gravy to simmer on low heat for about 2 minutes, giving it a gentle stir every now and then so the flavors meld beautifully.. If it becomes too thick, add a splash of water to reach your desired consistency.
15) Finally, add the roasted cashew nuts. I used pre-roasted ones, but if yours are raw, simply toast them in a teaspoon of oil until they’re golden and aromatic.
16) Stir everything together and allow it to simmer for another 2 to 3 minutes. Turn off the heat and your rich, creamy khoya kaju curry is ready to be served
Serving suggestion:
Serve this luxurious restaurant-style Khoya Kaju curry alongside warm, fluffy naan, flaky parathas, or soft kulchas for a truly indulgent meal. The rich and mildly sweet gravy, made with roasted cashews and creamy khoya, pairs beautifully with these Indian breads, allowing you to soak up every drop of its velvety texture. Whether you’re planning a festive dinner or simply treating your family to a royal spread, this combination is sure to impress. You can also complement the meal with a side of pickled onions, cucumber salad, or a bowl of raita to balance the richness. Perfect for special occasions or when you’re craving something decadent at home, this pairing brings a restaurant-style experience straight to your dining table.
