Elevate your Indian dinner party with this ultra creamy and rich Khoya Kaju Curry. Ghee fried cashew nuts are simmered in a white cream and mawa gravy which is slightly sweet and flavoured with spices.
The word “khoya” in the title of this recipe tells you everything you need to know. Khoya (the same thing as mawa or milk solids) is added to Indian sweets and savouries for richness. Particularly in savoury dishes, it makes the gravy silky and thick and balances out the spice.
Kaju khoya is definitely a luxurious dish and works well as a side alongside vegetable dishes, daals and pulao. To go all out fancy pair with vegetable makhanwala , dal maharani , and shahi pulao . Pea and mint pulao is also a good alternative.
Think of it as being in the same big-boy league as navratan korma and malai kofta . Perfect for special occasions and even a Diwali dinner party .
I find it quite rich and prefer to tone down the sides so instead go for Indian mixed vegetable curry or matar mushroom or hariyali aloo .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Cashews – crushed into the gravy and used whole. To make a little more budget friendly, use the cashew pieces for the gravy and whole cashews for the bulk.
Mawa – I exclusively make my own mawa using milk powder. You can also make mawa from ricotta cheese. You can find mawa in the fresh aisle of Indian grocery stores.
Onion – I’ve used brown onions so that the gravy retains it’s white colour. I first boil the onions for the gravy. Boiling and crushing the onions softens their sharpness and helps them dissolve into the gravy – a hallmark of Mughlai cooking. The result is a smooth base without the heaviness or dark colour of fried onions.
Garlic, green chillies & ginger – I always use fresh for the best taste.
Milk – to loosen the gravy.
Spices – saffron and garam masala.
Kasoori methi – gives restaurant style flavours. To extract as much flavour, rub it between your palms to crumble it.
Cardamom powder – adds its own flavour and cuts through the richness from the dairy. Don’t skip it!
Ghee – needed to pan fry the cashews.
Storage
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Khoya Kaju
Ingredients
- 150 grams cashew nuts
- 1 tablespoon broken cashew nuts
- 50 gram khoya
- 1 small brown onion roughly chopped
- 1 green chilli
- 1 tablespoon ginger-garlic paste combine
- 2 tablespoon ghee or butter
- 1 tablespoon garam masala
- 100-150 millilitres whole milk
- 2-3 tablespoon cream
- 2 tablespoon sugar
- ½ teaspoon cardamom powder
- pinch kasoori methi
- salt to taste
Garnish
- Big pinch saffron threads
Instructions
- In a pan boil some water, add 1 small brown onion and 1 tablespoon broken cashew nuts and boil until onion is soft.
- Add the boiled onion and cashews in a grinder along with 1 green chilli and make a fine puree.
- In another pan add 2 tablespoon ghee then add 150 grams cashew nuts . Pan fry until the cashews just change colour.
- In the same pan, add pureed onion-cashews and 1 tablespoon ginger-garlic paste , saute on low heat for 5-6 minutes.
- Then add 50 gram khoya and cook further until fat leaves the sides of the pan.
- Now add 100-150 millilitres whole milk and mix well.
- Add salt to taste , half the saffron threads and 1 tablespoon garam masala , mix well.
- Then add fried cashews (keep some for garnishing) and cook, if the mixture gets thicker, add some more milk.
- Cover the pan and cook for a couple of minutes.
- Add 2 tablespoon sugar ½ teaspoon cardamom powder and pinch kasoori methi , turn off the heat.
- Add 2-3 tablespoon cream and mix.
- Serve in a serving dish, sprinkle Big pinch saffron threads and remaining cashew nuts.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Khoya Kaju
Ingredients
- 150 grams cashew nuts
- 1 tablespoon broken cashew nuts
- 50 gram khoya
- 1 small brown onion roughly chopped
- 1 green chilli
- 1 tablespoon ginger-garlic paste combine
- 2 tablespoon ghee or butter
- 1 tablespoon garam masala
- 100-150 millilitres whole milk
- 2-3 tablespoon cream
- 2 tablespoon sugar
- ½ teaspoon cardamom powder
- pinch kasoori methi
- salt to taste
Garnish
- Big pinch saffron threads
Instructions
- In a pan boil some water, add 1 small brown onion and 1 tablespoon broken cashew nuts and boil until onion is soft.
- Add the boiled onion and cashews in a grinder along with 1 green chilli and make a fine puree.
- In another pan add 2 tablespoon ghee then add 150 grams cashew nuts . Pan fry until the cashews just change colour.
- In the same pan, add pureed onion-cashews and 1 tablespoon ginger-garlic paste , saute on low heat for 5-6 minutes.
- Then add 50 gram khoya and cook further until fat leaves the sides of the pan.
- Now add 100-150 millilitres whole milk and mix well.
- Add salt to taste , half the saffron threads and 1 tablespoon garam masala , mix well.
- Then add fried cashews (keep some for garnishing) and cook, if the mixture gets thicker, add some more milk.
- Cover the pan and cook for a couple of minutes.
- Add 2 tablespoon sugar ½ teaspoon cardamom powder and pinch kasoori methi , turn off the heat.
- Add 2-3 tablespoon cream and mix.
- Serve in a serving dish, sprinkle Big pinch saffron threads and remaining cashew nuts.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Introducing my Paneer and Cranberry Nut Roast – a vegetarian centrepiece like no other with lentils, nuts and root veg (no eggs). It’s made Indian fusion with creamy crumbled paneer and dried cranberry jewels. I finish it with a festive and colourful 3 potato topping.
Put on your best Christmas jumper, play the tunes and get baking!
Seriously, can it get more festive than this?
This paneer cranberry nut roast is my go-to vegetarian centrepiece when I want something festive, comforting and a little elegant. I make it with crumbled paneer, lentils, chickpeas and nuts to create a rich, hearty base, then fold in dried cranberries for subtle sweetness that balances the savoury. Finished with a crisp, potato topping, this vegetarian nut roast slices beautifully and looks right at home on a Christmas or holiday table.
It’s a satisfying, make-ahead friendly main that proves a meat-free roast can be just as special.
The idea for the 3 potato topping came from Delicious Magazine . I wanted to go down the Indian fusion route so landed on adding paneer. I tested this recipe by adding a little garam masala for a gentle hum of heat but found that it tastes much better without it.
Serving Ideas
Make this paneer nut roast your centrepiece. Add all the trimmings like:
- Instant pot cranberry sauce or Indian style cranberry chutney
- Air Fryer parsnips
- “Bollywood” Brussels Sprouts
- Bread sauce
- Oven roasted potatoes , masala roast potatoes or potato tart
- Air fryer cauliflower cheese – should it be part of a Christmas roast? The jury is out on that!
Start with a French chestnut soup .
Finish with saffron clementine rolls or eggless panettone .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Paneer & Cranberry Nut Roast
Ingredients
- 1 big carrot
- 150 grams mushrooms
- 2 celery sticks
- 3 tablespoon tomato paste
- 1 medium onion
- 2 cloves garlic
- 1 tin chickpeas water drained
- 100 grams red lentils uncooked
- 200 grams mixed nuts almonds, cashews, walnuts, pistachio, brazil nuts
- 100 gram paneer crumbled
- 2 slices bread
- 3 tablespoon flaxseeds/linseeds
- 4 tablespoon dried cranberries
- 3 tablespoon fresh coriander chopped
- salt and pepper to taste
- 2 tablespoon oil
Topping
- 1 sweet potato
- 1 purple sweet potato optional
- 2 white potatoes
- 1 tablespoon oil
- salt
Instructions
- Line a 9″ spring form cake tin with baking paper and leave it aside.
- Preheat the oven to gas mark 4.
- Cook red lentils in boiling water until soft, drain the water and leave aside.
- Finely chop: onion-garlic, mushrooms, celery, chickpeas, mixed nuts. Also make bread crumbs. Leave these aside.
- Finely grate the carrot. Leave aside.
- Grind the flaxseeds until you achieve a fine powder.
- Heat oil in a large pan, add onion and garlic.
- Saute for 2 minutes then add carrots, mushrooms and celery and cook for a further 5-8 minutes or until mixture becomes semi-dry.
- Add the cooked red lentils, chickpeas and tomato paste, mix well.
- Turn off the heat.
- Add mixed nuts, linseeds, dried cranberries and fresh coriander leaves. Season with salt and pepper, mix to combine.
- Add breadcrumbs bit by bit until the mixture begins to bind but ensure it does not become too dry.
- Now, add crumbled paneer and mix well.
- Spoon the mixture into the lined spring form tin, pressing down tightly as you go.
- Place in the oven and cook for 30 minutes.
- Meanwhile, prepare the topping.
- Using a mandolin, slice the potatoes into 2-3 mm slices.
- Toss with oil and salt.
- After approx 30 minutes, remove the nut roast from the oven. Layer the potatoes on top, overlapping slightly and place in the oven again for 25-30 minutes.
- Allow to cool for 10-15 minutes before removing from the tin as otherwise it may crumble if too hot.
- Slice and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
