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Kaju gathiya nu shak | kathiyawadi dhaba style kaju gathiya nu shak | how to make kaju gathiya sabji

Kaju gathiya nu shaak is spicy and tasty sabji prepared with kaju, gathiya, buttermilk and regular spices. The smooth and silky texture of sabji is brought by buttermilk-based gravy. Sometimes you are tired of having the same dishes all the time. You need change. That time make kathiyawadi famous kaju gathiya nu shak. It is easy, tastes delicious, and Serve with paratha or roti

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Kaju gathiya nu shak | kathiyawadi dhaba style kaju gathiya nu shak | how to make kaju gathiya sabji

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4 servings


  • 1 tsp ghee
  • ½ cup kaju
  • 1 cup bhavnagari gathiya
  • 3 tbsp oil
  • ¼ tsp hing
  • ½ tsp cumin seeds
  • ½ tsp ginger paste
  • 2 chopped green chilli
  • 1 medium size chopped onion
  • 1 tbsp red garlic chutney
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 2 medium size tomato puree
  • 1 cup buttermilk
  • ½ cup water
  • Salt to taste
  • 1 tsp sugar
  • ½ tsp garam masala
  • Some coriander leaves.

For garlic chutney

  • 6-7 garlic cloves
  • 1 tsp red chilli powder
  • ½ tsp cumin seeds
  • 1 tsp coriander powder
  • Salt to taste


  • In a pan, add ghee and kaju. Roast kaju on medium flame till it turns slightly golden brown. Keep it aside.
  • Now in a mortal-pestal, add garlic cloves, red chilli powder, cumin seeds, coriander powder and salt. Crush everything. Kathiyawadi garlic chutney is ready.
  • Heat oil in a pan, add hing and cumin seeds. Sauté for a minute.
  • Now add ginger paste and chopped green chilli. Cook it for a minute till the raw smell of ginger goes away.
  • Then add chopped onion and cook onion till it becomes translucent.
  • Add garlic chutney, turmeric powder, coriander powder and red chilli powder.mix well.
  • Now add tomato puree and cook it till oil separates from its sides.
  • Then add buttermilk, water, salt, and sugar. Stir continuously till the gravy starts to boil.
  • Add roasted kaju and cover and cook the gravy for 5 minutes. so Kaju absorbs all gravy flavor and becomes soft.
  • Now add garam masala and some coriander leaves. Mix well.
  • At the time of serving add gathiya and mix well. Do not overcook sabji after adding gathiya in it.
  • Serve spicy kaju gathiya nu shak with paratha and roti.


  • sauté masala and garlic chutney into oil gives a nice flavor to sabji.
  • stir gravy continuously after adding into the gravy.
  • add gathiya when you serve the sabji.
  • do not cook sabji after adding gathiya to it.
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