Makhana Curry Recipe – Cashew & Tomato Based Indian Delight

Last Updated on 2 months by Neha Deshmukh

Makhana Curry Recipe – Cashew & Tomato Based Indian Delight

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly healthy Indian curry, you have to try this Makhana Curry. I stumbled upon this recipe a few years ago, and it’s become a regular in my kitchen – especially when I’m craving something a little different from the usual. It’s a beautiful blend of textures and tastes, and honestly, it’s easier to make than you might think!

Why You’ll Love This Recipe

This Makhana Curry isn’t just delicious; it’s a little bit special. The star, phool makhana (fox nuts/lotus seeds), offers a delightful crunch and a subtle, nutty flavor. The creamy, cashew-based gravy is rich and satisfying, but it doesn’t feel heavy. Plus, it’s a fantastic way to sneak in some extra nutrients! It’s perfect for a weeknight dinner, a special occasion, or even a festive meal.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups phool makhana
• 1 medium sized big onion
• 2 medium sized tomato
• 5 whole cashews
• 2 dry red chillies
• 1/4 teaspoon pepper corns
• 1/2 teaspoon fennel seeds
• 1 tablespoon ginger garlic paste
• 1 tablespoon fresh cream
• 1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 2 teaspoon coriander leaves
• 2 teaspoon oil
• 1 teaspoon ghee
• 3/4 cup water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Phool Makhana: This is the hero! You can find phool makhana at most Indian grocery stores, and increasingly, online. It’s a fantastic source of protein and fiber, and it’s naturally gluten-free. Look for ones that are light and airy, not broken into tiny pieces.
• Cashews: I prefer using whole cashews for this recipe because they lend a richer flavor to the gravy. However, if you’re short on time, you can use 2 tablespoons of cashew paste instead. Just be mindful that the flavor might be slightly different.
• Spice Levels: This recipe is for a medium spice level. Feel free to adjust the amount of red chilli powder to your liking. If you prefer a milder curry, start with 1/4 teaspoon. For a spicier kick, add another 1/4 teaspoon or even a pinch of cayenne pepper.
• Tomatoes: Ripe, juicy tomatoes are best for this curry. If you’re using canned tomatoes, opt for whole peeled tomatoes and crush them yourself for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the onion and tomato until they’re nice and mushy. This step is key for developing that deep, rich flavor.
2. Once cooled, pop the roasted onion and tomato into a blender with the cashews, red chillies, fennel seeds, and pepper corns. Blend it all up into a super smooth paste – this is your flavour base!
3. Now, heat the ghee in a pan and roast the makhana until it’s beautifully crisp. Set it aside; we’ll add it back in later.
4. Heat the oil in the same pan. Once hot, add the cumin seeds and let them crackle – that’s when you know they’re ready!
5. Add the ginger garlic paste and sauté for about 2 minutes until fragrant. Then, add that gorgeous onion-tomato paste and cook for 5 minutes on low heat, stirring often.
6. Time for the spices! Add the red chilli powder, coriander powder, garam masala, and salt. Mix well and cook for another 2-3 minutes until the mixture thickens and the oil starts to separate.
7. Pour in the water and let it simmer for 7-10 minutes, until the gravy reaches your desired consistency and the oil separates. This is a good sign that the flavors have melded together beautifully.
8. Gently stir in the roasted makhana and fresh cream. Cook for just 2 minutes, allowing the makhana to soak up some of the gravy and the cream to warm through.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the roasting step for the onions and tomatoes! It really makes a difference in the flavour.
• Be patient when sautéing the ginger-garlic paste. You want to cook out the raw smell before adding the tomato paste.
• If the gravy is too thick, add a splash of water. If it’s too thin, cook for a few more minutes to allow it to reduce.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the fresh cream for a plant-based cream alternative, like cashew cream or coconut cream.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level: My family loves a bit of heat, so I usually go with the medium spice level. But for my friend Priya, who prefers milder flavours, I reduce the red chilli powder to 1/4 teaspoon.
• Festival Adaptations: During Navratri, you can skip the onion and garlic for a satvik version of this curry.

Serving Suggestions

This Makhana Curry is fantastic with phulkas (Indian flatbreads) or a simple pulao (rice dish). A side of raita (yogurt dip) also complements the flavours beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is Phool Makhana and where can I find it?

Phool Makhana, also known as fox nuts or lotus seeds, is a popular Indian snack and ingredient. You can find it at Indian grocery stores or online.

2. Can I use pre-made ginger-garlic paste?

Yes, absolutely! It’s a great time-saver. Just make sure it’s fresh.

3. How can I adjust the spice level of this curry?

Adjust the amount of red chilli powder to your liking. Start with less and add more to taste.

4. Can this curry be made ahead of time?

Yes, you can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Add the makhana and cream just before serving.

5. What is the best way to roast the makhana to keep it crispy?

Roast the makhana in ghee over medium heat, stirring frequently, until it’s golden brown and crispy. Don’t overcrowd the pan.

6. Can I freeze leftover Makhana Curry?

While you can freeze it, the texture of the makhana might change slightly. It’s best enjoyed fresh!

Enjoy making this delicious Makhana Curry! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!