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