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    Home » Side dish

    Phool makhana curry

    Jul 19, 2021 by Sravanthi. This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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

    phool makhana cashew curry in a bowl

    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 but a healthy one. You know what has in the curry.

    Makhana is high in nutrients and liked by kids and adults alike.
    If you like makhana, do try out these makhana recipes.

    Roasted makhana

    Makhana raita

    Are you looking for dinner recipes that are healthy yet tasty? Check out my quick dinner recipes collection and share it with your friends and family!

    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.

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe:

    Tried this recipe?Give the rating by clicking ★ below

    Phool makhana curry

    Sravanthi
    Simple and vegan makhana curry with cashews, onion, tomatoes, and Indian spices. This curry goes well with rice or any flatbread. Make this today and enjoy it for your lunch or dinner.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Main Course, Side Dish
    Cuisine Indian
    Servings 4
    Prevent your screen from going dark

    Ingredients
      

    • 2 cups makhana (foxnuts)
    • 1 cup onion tomato curry sauce
    • ⅓ cup cashews
    • ½ cup water
    • ¼ cup methi leaves (fenugreek leaves)
    • 1 tablespoon oil
    • ½ teaspoon red chili powder
    • ½ teaspoon garam masala powder
    • ½ teaspoon coriander powder
    • ¼ teaspoon turmeric powder
    • Salt to taste

    Instructions
     

    • 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.
    • 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 it into a smooth paste. 
    • 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. Makhana cashew curry is ready to serve!

    Notes

    • If you have frozen onion tomato curry masala, thaw it and use it in this recipe.
    • If you want to make it fresh, you can check my detailed post on making onion tomato curry sauce in a stovetop pan and Instant pot.
    Tried this recipe?Let us know how it was!

    Looking for more curry recipes? Check these out!

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    Hello, I’m Sravanthi. Here I share easy, healthy, and tasty recipes. I believe in “we are what we eat” and always try to eat homemade food. All my recipes are free from processed foods or ready-made foods and can be done easily without spending much time in the kitchen. more about me!

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