Phool makhana curry

Make this simple and vegan Phool makhana curry that is delicious today and brighten up your meal! Enjoy this for lunch or dinner with any flatbread or flavored rice.

This Makhana curry is a simple and creamy Indian-style curry recipe with fox nuts or Makhana, cashews, onion tomato curry sauce. This curry goes very well with any Indian flatbread or with any flavored rice.

This makhana gravy curry is rich and creamy due to cashews. It will taste like a restaurant curry. And you know what has in the curry.

How to make makhana curry:

• Heat a pan and add a teaspoon of oil and makhana to it. Roast them on a low flame for about 7 to 8 minutes.

• Once they are roasted well take them out of the pan and let them cool. You can use already roasted makhana also.

• Now again, add two teaspoons of oil to the pan. Add onion and tomato masala paste to it.
• On a slow flame, let this masala paste cook for a couple of minutes.

• Meanwhile, take cashews and water into a small mixer grinder and grind them into a smooth paste. 
• I usually soak cashews for a couple of hours to get that smooth consistency. If you do not have time or forgot about soaking, you can soak in hot water for 30 minutes or so.

• Now add spice powders - coriander powder, red chili powder, garam masala powder, turmeric powder, cumin powder, and salt to the onion-tomato masala paste. 

• Mix it well and add the cashew paste to the pan.

• You can add more water to adjust the consistency of the curry as per your liking.
• Let it cook on a slow flame for 3 to 4 minutes.
• Now add finely chopped fenugreek leaves and let it cook for 2 to 3 minutes.
• If you do not have fresh fenugreek leaves, you can add dried leaves or Kasuri methi leaves or powder.

• Switch off the flame and add makhana just before serving the curry.

• If you like soggy makhana like me, add them and let them rest for 5 to 10 minutes. Serve the makhana gravy curry with any Indian flatbread like roti, naan, or with any flavored rice.

Recipe Notes and variations:

• As we are using cashews in this makhana cashew curry, it will be smooth, rich, and creamy.
• As this is a vegan recipe, I have not used milk or cream. You can add a tablespoon of cream at the end for a restaurant-style curry.
• Instead of makhana, you can make this curry with paneer or tofu, or mixed veggies. If using paneer or tofu, pan fry them and add them in place of makhana. 
• If using mixed veggies, steam them and add them at the end and simmer for another 5 minutes. Sweet corn or green peas is also a good addition to this curry.

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