Doodh Sev Bhaji | Punjabi Dhaba Style Creamy Sev Bhaji

Steps

1. 1
   Soak 12–15 cashews in hot water in a bowl, covered, for about 15 minutes until softened.
2. 2
   Roughly chop the onion and finely chop it in a food processor, then transfer to a bowl.
3. 3
   Roughly chop the tomato and finely chop it in a food processor, then transfer to another bowl.
4. 4
   Roughly chop ginger and green chillies, add with garlic to the food processor, and finely chop together.
5. 5
   Heat a kadhai (or heavy-bottomed pan) on high heat and add 2–3 tablespoons of oil.
6. 6
   Once the oil is hot, add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds and let them crackle.
7. 7
   Add the chopped ginger-garlic-chilli mixture and sauté gently for about 30 seconds until the raw aroma disappears.
8. 8
   Add 1/4 teaspoon asafoetida, then immediately add the chopped onions.
9. 9
   Cook the onions on high heat until they soften and just start to change colour, being careful not to brown them.
10. 10
    Add the chopped tomatoes along with salt to taste, 1 teaspoon turmeric powder, 2 teaspoons Kashmiri red chilli powder, 1 tablespoon coriander powder, and a pinch of garam masala. Mix well.
11. 11
    Add a splash of hot water and cook the masala until the oil separates from the mixture.
12. 12
    Lower the heat, drain the soaked cashews and grind them into a fine paste with a little water. Add this paste to the kadhai and mix well.
13. 13
    Cook on high heat for a few minutes more until the masala starts leaving the sides of the pan.
14. 14
    Add a little hot water and stir, then lower the flame. Gradually add 2 cups of milk and mix well.
15. 15
    Increase the heat and bring the mixture to a gentle boil. The gravy will become creamy and slightly thick thanks to the cashew paste. Taste and adjust salt if needed.
16. 16
    Gently add the thick sev or gathiya and mix carefully. Let it simmer briefly so the sev absorbs the flavour without becoming overly soft.
17. 17
    Finish with the crushed roasted kasuri methi, a pinch of garam masala, and fresh coriander. Mix gently.
18. 18
    When serving, optionally drizzle with fresh cream, add a small knob of butter, and some fresh coriander. Serve with tandoori roti or any bread of your choice.