KATHIYAWADI KAJU GANTHIYA NU SHAK (Cashew Ganthiya Curry)

Name: KATHIYAWADI KAJU GANTHIYA NU SHAK (Cashew Ganthiya Curry)
Total time: 1200 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 1.5 cup bhavnagari ganthiya (thick besan sev); 1/2 cup split cashews (kaju fada); 2 pureed tomatoes; 2 finely chopped onions; 1 tbsp ginger garlic paste; 2 tbsp finely chopped coriander; 2 tbsp fresh curd; 2 tbsp oil; 1 tbsp ghee; 1 tsp cumin seeds; 1 tsp red chilli powder; 1 tsp cumin coriander powder; 1/2 tsp turmeric powder; 1/2 tsp garam masala; 1 pinch asafoetida; Salt to taste

Deepa Rupani @dollopsbydipa

અમદાવાદ

“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.

#CA2025
#week14
#desigems
#kathiyawadi
#cookpadindia

Deepa Rupani @dollopsbydipa

અમદાવાદ

#CA2025
#week14
#desigems
#kathiyawadi
#cookpadindia

Saved

Ingredients

20 minutes

2 persons

1.5 cupbhavnagari ganthiya (thick besan sev)
1/2 cupsplit cashews (kaju fada)
2pureed tomatoes
2finely chopped onions
1 tbspginger garlic paste
2 tbspfinely chopped coriander
2 tbspfresh curd
2 tbspoil
1 tbspghee
1 tspcumin seeds
1 tspred chilli powder
1 tspcumin coriander powder
1/2 tspturmeric powder
1/2 tspgaram masala
1 pinchasafoetida
Salt to taste

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Steps

20 minutes

1

Heat ghee and lightly roast the cashews until golden brown. Set aside.
2

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.
3

Add all the dry spices and sauté for a minute. Then add chopped coriander.
4

Add yogurt and cook for a minute on low flame.
5

Add tomato puree and salt. Cook until the water from the tomatoes evaporates and oil starts to separate.
6

Add about 1 cup of water. Once it starts boiling, add the roasted cashews. Cover and cook for 2 minutes.
7

Add ganthiya, mix well, and turn off the heat.
8

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.