Phool makhana curry
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.
Servings 4
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.