Indian · serves 2

Makhana Curry

Fox nuts in a cashew gravy. Light, unusual, and no chopping.

30 min Some work Vegetarian

Ingredients

  • 3 cups makhana (fox nuts)
  • 15 cashews, soaked
  • 3 tomatoes
  • 1 inch ginger
  • 2 green chillies
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 cup cream
  • 1 tsp kasuri methi
  • 3 tbsp ghee

Method

  1. Roast the makhana in 1 tbsp ghee on low for 6 minutes until they crackle when pressed. Undertoasted makhana goes soggy in the gravy.
  2. Blend tomatoes, soaked cashews, ginger and chillies into a smooth paste.
  3. Ghee, cumin, then the paste. Cook 12 minutes until it thickens and the ghee separates.
  4. Coriander powder, salt, 1 cup water. Simmer 5 minutes.
  5. Makhana in for the last 3 minutes only.
  6. Cream, garam masala, crushed kasuri methi. Serve immediately before they soften.

Questions people ask about Makhana Curry

How long does Makhana Curry take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of cashews in Makhana Curry?

Use blanched almonds or melon seeds, soaked the same way. Almonds grind slightly grainier, so blend longer.

Can I make Makhana Curry ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Makhana Curry vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Makhana Curry?

Serve immediately before they soften. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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