Ingredients
Equipment
Method
- In a saucepan, combine sliced onion, chopped cashews, garlic, ginger, green chilies, cinnamon stick, cloves, black peppercorns, and ¾ cup water. Bring to a simmer over medium heat and cook for 10 minutes or until onions are soft.
- Let the mixture cool slightly, then transfer to a blender and blend into a smooth paste. Set aside.
- Heat 2 tablespoons of butter or ghee in a large non-stick pan over medium heat. Add the bay leaf and cloves, and sauté for 30 seconds until fragrant.
- Add the prepared onion-cashew paste to the pan. Cook continuously over medium heat for 3–4 minutes, stirring frequently, until the mixture thickens and the raw smell disappears. Be careful not to burn it.
- Add 1 cup of water to the pan and stir well. Bring to a gentle simmer.
- Stir in the grated khoya and cook for 1–2 minutes until fully incorporated.
- Add cardamom powder, garam masala, sugar, and salt. Mix well and simmer for 2 minutes, stirring occasionally. If the gravy becomes too thick, add a little more water.
- Add the yogurt and stir thoroughly to prevent curdling. Simmer for another 2 minutes.
- In a separate pan, lightly roast ¾ cup of whole cashews in a teaspoon of oil until golden brown. Remove and set aside.
- Add the roasted cashews to the curry and stir gently. Turn off the heat.
- Stir in the heavy cream and fresh cream (if using). Mix well to combine.
- Serve hot with naan, roti, or kulcha.
Notes
Safety Notes:
Always use caution when handling hot oil and butter. Keep a lid nearby to control splattering.
Ensure the curry reaches a safe internal temperature (above 74°C or 165°F) if reheating leftovers.
Store cooked curry in airtight containers to prevent contamination.
Substitutions: Khoya: Can be substituted with instant khoya made from milk powder and milk (1 part milk powder + 1 part milk, cooked until thick).
Yogurt: Can be replaced with coconut milk for a dairy-free version.
Cashews: Almonds or pistachios can be used, though flavor and texture will vary.
Cream: Half-and-half or evaporated milk can be used as a lighter alternative.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pro Tips: Do not rush the onion-cashew paste cooking step—this builds depth of flavor and prevents raw taste.
Stir continuously when cooking the paste to prevent sticking and burning, especially due to the high fat content from cashews.
For a richer texture, add a splash of cream just before serving.
This dish can be prepared ahead and reheated gently to maintain its creamy cons
Ensure the curry reaches a safe internal temperature (above 74°C or 165°F) if reheating leftovers.
Store cooked curry in airtight containers to prevent contamination.
Substitutions: Khoya: Can be substituted with instant khoya made from milk powder and milk (1 part milk powder + 1 part milk, cooked until thick).
Yogurt: Can be replaced with coconut milk for a dairy-free version.
Cashews: Almonds or pistachios can be used, though flavor and texture will vary.
Cream: Half-and-half or evaporated milk can be used as a lighter alternative.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pro Tips: Do not rush the onion-cashew paste cooking step—this builds depth of flavor and prevents raw taste.
Stir continuously when cooking the paste to prevent sticking and burning, especially due to the high fat content from cashews.
For a richer texture, add a splash of cream just before serving.
This dish can be prepared ahead and reheated gently to maintain its creamy cons