Doodh Sev Bhaji

Ingredients

• 15 pieces Cashews (soaked in hot water for 10‑15 minutes, then blended into a fine paste)
• 2 medium Onion (roughly chopped then finely chopped in a chopper)
• 1 large Tomato (roughly chopped then finely chopped)
• 2 inch pieces Ginger (roughly chopped then finely chopped)
• 18 cloves Garlic (roughly chopped then finely chopped)
• 3 pieces Green Chillies (roughly chopped then finely chopped)
• 2.5 tablespoons Vegetable Oil (neutral oil for tempering)
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Mustard Seeds
• 0.25 teaspoon Asafoetida (Hing)
• 1 teaspoon Turmeric Powder
• 2 teaspoons Kashmiri Red Chili Powder (gives color without too much heat)
• 1 tablespoon Coriander Powder
• 1 pinch Garam Masala (plus an extra pinch at the end)
• to taste Salt
• 2 cups Whole Milk (preferably full‑fat; if using raw milk, boil and cool first)
• 2 cups Thick Sev (store‑bought, adds crunch at the end)
• 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves) (crushed before adding)
• 2 tablespoons Fresh Coriander (finely chopped for garnish)
• 1 cup Water (added as needed to adjust consistency)

Instructions

1. Soak Cashews

   Place 15 cashews in a bowl, cover with hot water and let soak for 10‑15 minutes.

   Time: PT12M

2. Prep Vegetables

   Roughly chop 2 onions, 1 tomato, 2‑inch ginger piece, 18 garlic cloves, and 3 green chillies. Transfer to the chopper and pulse until finely chopped.

   Time: PT8M

3. Temper Spices

   Heat 2½ tbsp oil in a deep skillet over medium heat. Add 1 tsp cumin seeds and ½ tsp mustard seeds; let them crackle.

   Time: PT1M

   Temperature: Medium

4. Sauté Aromatics

   Add the finely chopped ginger‑garlic‑chilli mixture. Stir and cook for about 30 seconds, then add ¼ tsp asafoetida.

   Time: PT30S

   Temperature: Medium

5. Cook Onions

   Add the chopped onions. Stir continuously on high flame until they turn translucent and just start to change color (do not brown).

   Time: PT4M

   Temperature: High

6. Add Tomatoes & Spices

   Stir in the chopped tomato, then add 1 tsp turmeric, 2 tsp Kashmiri red chili powder, 1 tbsp coriander powder, 1 pinch garam masala, and salt to taste. Cook, stirring, until the oil separates from the masala (about 5‑7 minutes).

   Time: PT6M

   Temperature: Medium

7. Blend Cashew Paste

   Drain the soaked cashews, place them in a blender jar, add a splash of water and blend to a smooth paste.

   Time: PT5M

8. Incorporate Cashew Paste

   Add the cashew paste to the simmering masala. Mix well and cook for 3‑4 minutes until the oil rises again, indicating the raw taste is gone.

   Time: PT4M

   Temperature: Medium

9. Adjust Consistency

   Add a little hot water (about ½ cup) and stir. Lower the flame.

   Time: PT2M

   Temperature: Low

10. Add Milk

    Pour in 2 cups (500 ml) whole milk. Bring to a gentle boil, stirring occasionally. The mixture will thicken quickly because of the cashew paste.

    Time: PT5M

    Temperature: Medium

11. Final Seasoning

    Taste and adjust salt if needed. Add the thick sev, crushed kasuri methi, an extra pinch of garam masala, and chopped coriander. Stir gently; do not cook further so the sev stays crunchy.

    Time: PT2M

12. Plate and Serve

    Transfer the Doodh Waali Sev Bhaaji to a serving bowl. Serve hot with tandoori roti, paratha, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

9 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cashews: Peanuts (magaz)
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Green Chillies: Serrano chilies
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
• Instead of Whole Milk: Almond milk (for vegan version)
• Instead of Thick Sev: Boondi

Equipment Needed

• Cüraa ChopLab Lite Dori Chopper
• Deep Skillet or Wide‑bottomed Pan
• Blender Jar
• Measuring Spoons
• Spatula or Wooden Spoon
• Ladle (optional)
• Serving Bowl (optional)
• Knife

Critical Steps — Do Not Skip

• Soaking and blending cashews into a smooth paste
• Ensuring the oil separates after adding spices and cashew paste
• Adding milk and monitoring thickness to avoid over‑thickening
• Incorporating sev at the very end to keep it crunchy

Chef Tips from the Video

• Use full‑fat milk for the richest texture; low‑fat milk makes the gravy thinner.
• Kashmiri red chili powder provides vibrant color without excessive heat.
• Crush kasuri methi between your palms to release its aromatic oils.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat, adding a splash of milk if it thickens.

Freezer: Not recommended; sev loses its crunch after freezing.

Room temperature: Do not keep at room temperature for more than 2 hours due to dairy.

Make-Ahead Tips

• Prepare the cashew paste a day ahead and store in the fridge.
• The spiced masala base can be refrigerated for up to 24 hours; reheat before adding milk and sev.
• Sev should be added just before serving to retain crunch.

Frequently Asked Questions