Kaju gathiya nu shaak is a popular kathiyawadi sabzi prepared with cashews, gathiya, and regular spices. The sabzi is slightly spicy and tangy, and it tastes great with paratha or bajra rotla. Sometimes, when you’re tired of having the same dishes all the time, you need a change. That’s when you should try this famous Kathiyawadi dish, kaju gathiya nu shaak, and enjoy it with your friends and family.
The key to making spicy and tasty Kaju gathiya shaak nu shaak at home are
- Firstly, selecting the right cashews for sabzi (curry) is crucial to ensure a flavorful and satisfying dish. Cashews should be fresh and firm, not too soft.
- Secondly, I add besan gathiya to provide a crunchy texture to the sabzi. Alternatively, you can use any other farsan like sev or chivda instead.
- Lastly, kaju gathiya nu shaak tastes fantastic when prepared with a slight spiciness and served hot.
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Recipe video
Kaju gathiya nu shaak | kathiyawadi kaju gathiya nu shak | kaju gathiya sabzi
Ingredients
- 4 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- ½ cup finely chopped onion
- 2 finely chopped green chilli
- 1 tsp ginger paste
- Prepared masala paste
- ½ cup tomato puree
- Salt to taste
- 1 tbsp malai
- ½ cup cashews
- 1 cup hot water or as required
- 1 cup bhavnagari gathiya
- Coriander leaves
For masala paste
- 7-8 garlic cloves
- Pinch of salt
- 1 tbsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- 1 tbsp besan
- ½ cup water
Instructions
- In a pan, heat 4 tbsp of oil over medium heat. Add 1 tsp of cumin seeds and a pinch of hing (asafoetida). Sauté them briefly.
- Add ½ cup of chopped onions and sauté until they become translucent.
- Meanwhile, in a mortar and pestle, crush 7-8 garlic cloves with a pinch of salt and 1 tbsp of red chili powder to make garlic chutney. Transfer the chutney to a mixing bowl.
- To the garlic chutney, add ½ tsp of turmeric powder, 1 tsp of red chili powder, 1 tbsp of coriander powder, ½ tsp of garam masala, and 1 tbsp of besan (gram flour). Mix well.
- Add ½ cup of water to the mixture and stir until you have a smooth masala paste. Set it aside.
- Back to the pan with sautéed onions, add chopped green chili and ginger paste. Sauté for a few more minutes.
- Add the prepared masala paste to the pan and continue sautéing.
- Stir in tomato puree and add salt to taste. Cover and cook until the gravy thickens, and you see oil separating from its sides.
- Add 1 tbsp of malai (cream) and mix it into the gravy.
- Rinse cashews and add them to the gravy. Cook for an additional 3-4 minutes.
- Pour in 1 cup of hot water and mix well.
- Just before serving, add 1 cup of gathiya (crunchy gram flour snacks) and mix thoroughly.
- Garnish with fresh coriander leaves.
- Serve the Kaju Gathiya Nu Shaak with pratha or bajra rotla. Enjoy!
Notes
- Besan adds thickness to the sabzi gravy.
- The masala paste imparts dhaba-style taste and color to the sabzi.
- Cook the gravy until the oil separates from its sides.
- Cook cashews with the gravy so that their flavor is absorbed into it.
- Add gathiya at the time of serving sabzi.
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