Makhana Kaju curry recipe

    makhana kaju curry

    Makhana Kaju curry recipe

    Makhana kaju curry will win your heart in just one bite with its creamy and divine taste. The fried lotus seeds i.e. makhana and fried cashews are simmered in the rich gravy of cashews, tomatoes, ginger and green chillies.

    You can make this curry for any special occasion, party or festivals. This curry can be served along with chapatti, parantha, naan or even steaming rice. Do try out this curry at home with these easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Soak the cashews for an hour and then drain out the excess from them. Now chop them roughly and add it to a mixer jar along with soaked cashews. Put the lid on and grind everything into fine paste. Here you can also add 1 inch ginger baton and grind it along with tomatoes, green chilies and cashews. If you are grinding ginger then skip adding its paste into the curry.

    makhana kaju curryMaking:

    Place a pan on flame and pour the oil into it. Once the oil gets heated, add cumin seeds, asafoetida, turmeric powder, dry fenugreek leaves and coriander powder into it. Saute the spices for a while.

    makhana kaju curry

    Now add ground masala, red chilly powder and ginger paste into it and mix them thoroughly. Saute the masala at regular interval of 1 minute until the oil starts leaving its edges.

    makhana kaju curry

    Meanwhile, place another pan on flame and pour the oil into it. When the oil gets heated, add cashews into it and fry them until they turn golden brown in colour. Once the cashews turn golden brown, transfer them on a plate.

    makhana kaju curry

    Now add some lotus seeds and fry them on medium flame until they turn golden brown. When they get golden brown in colour, transfer them on a plate and fry the rest of the lotus seeds as well.

    makhana kaju curry

    Oil has started leaving the edges of the masala, it is now roasted aptly. Add a cup of water into it followed by salt, garam masala and green coriander. Mix everything really well.

    makhana kaju curry

    After that, add roasted lotus seeds and cashews into the gravy and mix everything really well. Cover the pan and cook the curry for 3-4 minutes so that the lotus seeds and cashews absorbs the gravy really well.

    makhana kaju curry

    4 minutes are over, sabzi is also ready. Turn off the flame and transfer the sabzi in a bowl.

    makhana kaju curryServing:

    Garnish this mouth-watering and lip-smacking makhana kaju curry with some green coriander sprigs and cream and serve it steaming hot along with chapatti, parantha, naan or rice.

    makhana kaju curry

    • For 4 members
    Makhana Kaju curry recipe makhana kaju curry
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Lotus seeds – 1 cup
    • Cashews – 25
    • Oil - ½ cup
    • Tomatoes – 4 (250 grams)
    • Green chilies – 2
    • Cashews – 25
    • Green coriander – 2-3 tbsp
    • Oil – 2 tbsp
    • Ginger – 1 tsp paste or 1 inch baton grated
    • Dry fenugreek leaves – 1 tsp
    • Asafoetida – 1 pinch
    • Cumin seeds - ½ tsp
    • Garam masala - ¼ tsp
    • Turmeric powder - ¼ tsp
    • Red chilly powder - ¼ tsp
    • Coriander powder – 1 tsp
    • Salt – 1 tsp or to taste
    Instructions
    1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Soak the cashews for an hour and then drain out the excess from them. Now chop them roughly and add it to a mixer jar along with soaked cashews. Put the lid on and grind everything into fine paste.
    2. Place a pan on flame and pour the oil into it. Once the oil gets heated, add cumin seeds, asafoetida, turmeric powder, dry fenugreek leaves and coriander powder into it. Saute the spices for a while.
    3. Now add ground masala, red chilly powder and ginger paste into it and mix them thoroughly. Saute the masala at regular interval of 1 minute until the oil starts leaving its edges. Meanwhile, place another pan on flame and pour the oil into it. When the oil gets heated, add cashews into it and fry them until they turn golden brown in colour. Once the cashews turn golden brown, transfer them on a plate.
    4. Now add some lotus seeds and fry them on medium flame until they turn golden brown. When they get golden brown in colour, transfer them on a plate and fry the rest of the lotus seeds as well.
    5. Oil has started leaving the edges of the masala, it is now roasted aptly. Add a cup of water into it followed by salt, garam masala and green coriander. Mix everything really well. After that, add roasted lotus seeds and cashews into the gravy and mix everything really well. Cover the pan and cook the curry for 3-4 minutes so that the lotus seeds and cashews absorbs the gravy really well.
    6. minutes are over, sabzi is also ready. Turn off the flame and transfer the sabzi in a bowl. Garnish this mouth-watering and lip-smacking makhana kaju curry with some green coriander sprigs and cream and serve it steaming hot along with chapatti, parantha, naan or rice.

     

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