Kaju Makhana Curry

by Shaheen Ali

I often keep Makhana/ Fox Nuts in store for my little hunger cramps. It’s healthy and good for those who are looking for some weight loss. In my family makhana is used is various forms, we often use it in making kheer and curries etc. One such super delicious makhana curry is with cashews. It’s rich and exotic, and the creamy gravy leaves you craving for more. Makhana is porous in texture hence it has a tendency to soak. So while cooking anything with makhana, one has to be very particular as in when to add and how much to add.


Anything cooked with Cashews automatically turns out to be rich in texture and when teemed up with makhana, the dish becomes an absolute delight. Mkahane Kaju ki sabzi can be best enjoyed with Mandey aka ultey tawe ki roti. It resembles roomali roti a lot but is not that elastic as it is made with whole wheat flour. I have also shared Garlic butter naan recipe in one of my previous post, so you can teem up the curry with that as well.

Print Recipe
KAJU MAKHANA CURRY | CASHEW & FOX NUT CURRY
Course main course
Cuisine north indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Course main course
Cuisine north indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Instructions
  1. Heat 1 tbsp of butter in a wok and roasted makhana and cashews and keep aside.
  2. In the same wok add 2 tbsp of butter and heat.
  3. Now add bay leaf, cinnamon stick, ginger and garlic and saute till golden.
  4. Add chopped onions and saute till raw smell goes off.
  5. Now add chopped tomatoes and saute till the moisture starts evaporating.
  6. Turn off the flames and set aside to cool.
  7. Transfer the cool mix into a blender jar. Hand pick the bay leaf and cinnamon and grind the rest to make a fine paste.
  8. Heat 1 tbsp of butter in a wok again and add in the paste and fry for couple of minutes.
  9. Add red chili powder, coriander powder, garam masala powder and kitchen king and fry till butter/oil starts oozing out from the sides.
  10. Now add cashew paste, fresh cream and fry for another few minutes.
  11. Adjust salt and add water/ milk as per required consistency.
  12. Let the curry come to a boil and then add the roasted makhana and cashews. Lower the flames and let it cook for 2-3 mins in low flames with lid closed.
  13. Turn off the gas, and garnish with freshly chopped coriander.
  14. Serve hot with naan or roomali roti.
Recipe Notes

If you liked this recipe, would love to read your feedback in comments below.

Thanks for stopping by!

Love : Shaheen

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2 comments

Yash Pal May 8, 2018 - 9:11 am

Thanks for not mentioning makhanas as lotus seeds, which fox nuts are not.

Thanks for a very good recipe.

Reply
Shaheen Ali May 16, 2018 - 1:59 pm

Thanks for stopping by!

Reply

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