MAKHANA CURRY

Makhana Curry (Fox Nut Curry

A creamy, protein-rich vegetarian dish that's both nutritious and satisfying. Perfect for lunch or dinner.

Ingredients

1. Makhana (fox nuts) - 2 cups (30 gram)
2. Curd (yogurt) - 1 cup (150 ml)
3. Cashews - 7-8 (14-16 gram)
4. Peanuts-15-20 (20-28 grams)
5. Dry red chilies -2
6. Cardamom seeds - 2-3
7. Garlic cloves-4-5
8. Oil or ghee -1 tsp (5 ml)
9. Cumin seeds (jeera)-1/2 tsp
10. Turmeric powder - 1/4 tsp
11. Water -1 cup (as needed)
12. Salt, to taste
13. Fresh coriander leaves, for garnishing

METHOD:-

1. Roast the Makhana, In a dry pan over medium heat, roast the makhana until they are crisp and slightly golden. Set aside
2. Prepare the Gravy Base
3. In a blender, combine curd, cashews, peanuts, dry red chilies, cardamom seeds, and garlic cloves. Blend into a smooth paste.
4. Temper the Spices.
5. In a pan, heat 1 tsp oil. Add cumin seeds and turmeric powder. Let them crackle and release their aroma.
6. Cook the Gravy
7. Pour the blended mixture into the pan. Add 1 cup water and stir well. Bring to a boil, then reduce heat and let it simmer for 1–2 minutes.
8. Add Makhana
9. Stir in the roasted makhana and salt. Simmer the curry on low heat for about 5 minutes, allowing the makhana to absorb the flavors.
10. Garnish & Serve
11. Turn off the heat. Garnish with fresh coriander leaves.
12. Serve hot with: Steamed rice, Roti or paratha, Millets like jowar or bajra.

Notes

• Adjust the number of red chilies based on your spice preference.
• The curry thickens as it rests — add a splash of water while reheating if needed.
• Makhana is a low-calorie, gluten-free superfood, making this dish great for weight-conscious diets.
• For extra flavor, you can toast the nuts before blending.
  
  
  
  
  
  
  
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