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.
