Makhane ki Sabzi | Phool Makhana Curry | Fox nut Curry
Makhane ki sabzi is a simple and delicious curry made with roasted makhana (fox nuts) in a tomato-cashew curry. It is a nice change from regular vegetable or lentil curries in everyday cooking and also fancy enough to make for a party!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: festival recipe, makhana recipe, Navratri recipe
Drain the soaked cashews. In a blender or mixer, blend tomatoes, cashews, and green chili to a purée. Keep aside.
Put a wide kadhai (wok) on medium heat and add coconut oil. When the oil melts, add the makhane and mix to coat them in the oil. Continue roasting the fox nuts at low to medium heat with occasional stirring. Roast until slight brown tinge just starts to come on the makhane. An easy way to test if they are done is by pressing one between your thumb and finger; if it makes a crispy, crackling sound, they are done.
While the fox nuts are roasting, heat vegetable oil in another wok. When the oil is hot, add cumin seeds and asafoetida.
Next add grated ginger, turmeric, coriander powder, and crushed kasoori methi in the oil. Mix well and cook for a minute.
Add the tomato purée, mix well and cook the gravy on medium heat until the tomatoes are cooked. Takes about 10 minutes. Stir the masala occasionally to ensure even cooking.
When the tomatoes are cooked, add a cup of water, salt, and garam masala to the gravy and bring to a boil.
Add the roasted makhana, cover and cook the curry on low heat for another 3-4 minutes so that all the spices can seep into the makhana.
Garnish with chopped coriander and serve hot with roti or parantha.
Notes
Nutritional Information is the approximate information for 1 of 4 servings.
If you are making the curry well in advance, keep the roasted makhanas and the curry separate. Add the makhanas to the curry and boil together just before serving.