Kaju Ganthiya Sabzi (Cashew & Ganthiya Curry)

“Kaju Ganthiya nu Shaak” is a traditional Kathiyawadi dish often served at roadside dhabas and Kathiyawadi-style restaurants. The bold, spicy, and oily flavors are the hallmark of Kathiyawadi cuisine. However, I’ve customized the oil and spice levels to suit my family’s taste preferences.

Ingredients:
1.5 cups Bhavnagari Ganthiya (thick gram flour snacks)

1/2 cup split cashews

2 finely chopped onions

1 tbsp ginger-garlic paste

2 pureed tomatoes

2 tbsp finely chopped coriander leaves

2 tbsp yogurt

2 tbsp oil

1 tbsp ghee

1 tsp cumin seeds

1 tsp red chili powder

1 tsp coriander-cumin powder

1/2 tsp turmeric

1/2 tsp garam masala

A pinch of asafoetida (hing)

Salt to taste

Method:
Heat ghee and lightly roast the cashews until golden brown. Set aside.

In the same pan, add oil to the remaining ghee. Add cumin seeds and hing.

Add chopped onions and sauté until golden brown.

Add the ginger-garlic paste and cook until the raw smell goes away.

Add all the dry spices and sauté for a minute. Then add chopped coriander.

Add yogurt and cook for a minute on low flame.

Add tomato puree and salt. Cook until the water from the tomatoes evaporates and oil starts to separate.

Add about 1 cup of water. Once it starts boiling, add the roasted cashews. Cover and cook for 2 minutes.

Add ganthiya, mix well, and turn off the heat.

Serve immediately after adding ganthiya to retain their texture. Adjust the water quantity based on how much gravy you prefer. You can enhance the tempering by adding bay leaves or dry red chilies if you like.