This Makhana curry is a simple and creamy Indian-style curry recipe with fox nuts or Makhana, cashews, onion tomato curry sauce. This curry goes very well with any Indian flatbread or with any flavored rice.
This makhana gravy curry is rich and creamy due to cashews. It will taste like a restaurant curry but a healthy one. You know what has in the curry.
Makhana is high in nutrients and liked by kids and adults alike.
If you like makhana, do try out these makhana recipes.
Ingredients
2 cups makhana (foxnuts)
1 cup onion tomato curry sauce
⅓ cup cashews
½ cup water
¼ cup methi leaves (fenugreek leaves)
1 tbsp oil
½ tsp red chili powder
½ tsp garam masala powder
½ tsp coriander powder
¼ tsp turmeric powder
Salt to taste
Method
* Heat a pan and add a teaspoon of oil and makhana to it. Roast them on a low flame for about 7 to 8 minutes.
* Once they are roasted well take them out of the pan and let them cool.
* Now again add two teaspoons of oil to the pan. Add onion and tomato masala paste to it.
* On a slow flame let this masala paste cook for a couple of minutes.
* Meanwhile, take cashews and water into a small mixer grinder and grind it into a smooth paste.
* Now add spice powders - coriander powder, red chili powder, garam masala powder, turmeric powder, cumin powder, and salt to the onion-tomato masala paste.
* Mix it well and add the cashew paste to the pan.
* You can add more water to adjust the consistency of the curry as per your liking.
* Let it cook on a slow flame for 3 to 4 minutes.
* Now add finely chopped fenugreek leaves and let it cook for 2 to 3 minutes.
* If you do not have fresh fenugreek leaves, you can add dried leaves or Kasuri methi leaves or powder.
* Switch off the flame and add makhana just before serving the curry. Makhana cashew curry is ready to serve.