Makhana Recipe- Creamy Peas & Cashew Gravy- Indian Style

Last Updated on 4 months by Neha Deshmukh

Makhana Recipe: Creamy Peas & Cashew Gravy – Indian Style

Hey everyone! If you’re looking for a dish that’s both comforting and a little bit special, you absolutely have to try this Makhana recipe. It’s a creamy, dreamy curry with a beautiful blend of flavors – sweet from the cashews, earthy from the poppy seeds, and a lovely warmth from the spices. I first made this for a family get-together and it was a huge hit! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This Makhana curry isn’t just delicious, it’s also surprisingly easy to make. The gravy comes together quickly, and the makhana adds a delightful crunch. It’s a fantastic way to enjoy a slightly healthier curry, packed with goodness. Plus, it’s a beautiful dish to serve – the vibrant green peas and the delicate makhana look so inviting!

Ingredients

Here’s what you’ll need to create this flavorful Makhana curry:

• 100 grams Makhana (Fox Nuts)
• 200 grams Peas (fresh or frozen)
• ?? teaspoon Salt (to taste)
• ??- teaspoon Cardamom Powder
• ¼ cup Cashews
• 1 tablespoon Poppy Seeds (Khus Khus)
• 1 tablespoon Melon Seeds (Magaz Tari)
• 150 grams Onion
• 1 teaspoon Green Chili (adjust to your spice preference)
• 1 piece Star Anise (Chakri Phool)
• 1 piece Chakri Phool
• 1 tablespoon Ginger (grated or paste)
• 1 piece Cinnamon Stick
• 1 piece Cardamom
• 1 piece Bay Leaf
• 2 cups Water
• 1 tablespoon Oil
• 1 tablespoon Ghee
• 1 teaspoon Cumin Seeds
• 2 tablespoons Cream
• ?? cup Yogurt (plain, full-fat works best)
• 1 teaspoon Fenugreek (Kasuri Methi)

Ingredient Notes

Let’s talk about some of these ingredients!

• Makhana (Fox Nuts): These are a superfood! They’re low in calories, high in protein, and a great source of antioxidants. You can find them at most Indian grocery stores, or online. Roasting them in ghee really brings out their nutty flavor.
• Poppy Seeds & Melon Seeds: These little seeds are a staple in North Indian cuisine. They add a wonderful texture and a subtle nutty flavor to the gravy. Don’t skip them if you can help it!
• Chakri Phool (Star Anise): This spice has a beautiful, licorice-like flavor. It adds a lovely depth to the curry. A little goes a long way, so one piece is usually enough. If you can’t find it, a pinch of fennel seeds can work in a pinch (see FAQs).
• Spice Blends: Every family has their own little tweaks to spice blends. Feel free to adjust the cardamom powder and green chili to suit your taste. Some people also like to add a pinch of turmeric for color and extra flavor.
• Yogurt: I prefer using full-fat yogurt for a richer, creamier gravy. But you can use low-fat if you prefer. Just be sure to whisk it well before adding it to the curry to prevent curdling.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the makhana. Heat the ghee in a pan and roast the makhana until they’re nice and crisp. This takes about 5-7 minutes. Set them aside – we’ll add them at the very end.
2. Now, let’s make the gravy. In a pot, boil the onions, spices (cardamom, cinnamon, bay leaf, star anise, green chili, ginger), cashews, poppy seeds, melon seeds, and water for about 5-6 minutes.
3. Once everything is softened, carefully transfer the mixture to a blender and blend it into a super smooth gravy. You might need to add a little more water if it’s too thick.
4. Heat the oil in a pan and add the cumin seeds. Let them sizzle for a few seconds, then pour in the blended gravy.
5. Cook the gravy for 8-9 minutes, stirring occasionally, until it thickens up nicely. You’ll notice the color deepening and the aroma becoming more fragrant.
6. Stir in the cream and yogurt. Cook for another 2-3 minutes, stirring constantly, until everything is well combined.
7. Add the water, salt, and peas. Bring to a simmer and cook for 8-9 minutes, or until the peas are tender.
8. Finally, just before serving, mix in the kasuri methi (crush it between your palms to release the flavor) and the roasted makhana.

And that’s it! Your creamy Makhana curry is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan when roasting the makhana. Roast them in batches if necessary to ensure they get nice and crispy.
• Be careful when blending the hot gravy. Vent the blender lid to prevent pressure buildup.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the cream and yogurt for plant-based alternatives. Coconut cream and cashew yogurt work beautifully.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: For a milder curry, reduce or omit the green chili. For a spicier kick, add a pinch of red chili powder.
• Festival Adaptations: During Navratri or fasting periods, you can skip the onion and garlic and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This Makhana curry is delicious served with:

• Steamed rice
• Naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

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 are Makhana and are they good for you?

Makhana, also known as fox nuts or lotus seeds, are a nutritious snack and ingredient. They’re low in calories, high in protein and fiber, and packed with antioxidants. They’re great for digestion and can even help manage blood sugar levels!

2. Can I make the gravy ahead of time? How long will it keep?

Yes, you can! The gravy can be made a day or two in advance and stored in the refrigerator. This actually allows the flavors to meld even more.

3. What can I substitute for cashews in this recipe?

If you have a nut allergy, you can substitute the cashews with sunflower seeds or pumpkin seeds. They won’t have the exact same flavor, but they’ll still add a nice creaminess to the gravy.

4. I don’t have Chakri Phool, can I omit it or use a substitute?

You can omit it if you absolutely can’t find it, but it does add a unique flavor. A tiny pinch of fennel seeds can be a substitute, but use it sparingly.

5. How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

6. Can I use frozen peas in this recipe?

Absolutely! Frozen peas work just as well as fresh peas. Just add them directly to the gravy and cook until they’re heated through.

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