Kaju Makhana Recipe
Kaju Makhana Recipe is a quick, nutritious, and delicious snack made with fox nuts makhana and cashews kaju, roasted together with minimal spices. This crunchy and lightweight dish is often prepared with a hint of ghee or oil, and seasoned with salt, black pepper, or chaat masala for added flavor. Ideal for evening snacks or healthy munching, it is rich in protein and fiber, making it both tasty and wholesome. A simple yet satisfying treat that can be enjoyed anytime
Ingredients Base Gravy
4 Medium size tomatoes
20-25 NO cashews
A handful of coriander stems
2 NO green chili
2 Inch ginger
3-4 NOS Kashmiri red chili
A large pinch salt
3 Pods green cardamom
1 NO bay leaf
2 Inch cinnamon stick
Hot water as needed
Frying Cashew And Makhana
1 Tablespoon oil
1 Tablespoon ghee
30-35 NOS cashew
2 Cup makhana (60 gram)
Tempering And Final Cooking
1 Tablespoon butter
1 Tablespoon oil
1 Large pinch cumin seeds
1/4 Tablespoon turmeric powder
1 Tablespoon Kashmiri red chili powder
1/4 Tablespoon garam masala
Salt if needed
A pinch sugar
1 Inch ginger flakes
1-2 NOS green chili (sliced)
A pinch karuri methi powder
A pinch garam masala
Hot water as need (chopped)
Step:1
In a kadhai , add tomatoes , cashew , coriander stems , green chili , ginger, Kashmiri red chili , a large pinch of salt , green cardamom , bay leaf and cinnamon
Step:2
Pour in enough hot water to cover the ingredients , cover with a lid , and boil until the tomatoes turn completely mushy
Step:3
In a separate kadhai , heat ghee and oil together . Fry the cashew until golden and remove them . In the same pan , fry makhana until crisp . Transfer both to a bowl and set aside
Step:4
Once the tomato mixture cools down completely discard the whole spices and blend into a smooth puree using water as needed
Step:5
Heat butter and oil in a pan . Add cumin seeds and let them crackle . Stir in turmeric powder , kashmiri red chili powder , and garam masala
Step:6
Pour in the prepared tomato cashew puree and cook well until the color deepens and the oil begins to separate . Season with sugar adjust salt if needed
Step:7
Add the fried cashews and makhana to the gravy . Stir in ginger julienne , sliced green chili , roasted kasuri methi powder , a pinch of garam masala and fresh coriander . Add hot water if needed to adjust consistency . Simmer briefly
Step:8
Your rich , no onion no garlic kaju makhana curry is ready . Serve hot with roti , naan , or paratha of your choice
FAQs
1. What is the best way to roast makhana (fox nuts) for the curry?
-
Dry roast them in a pan on low heat for 3-4 minutes until they become crisp.
-
Avoid using too much oil or roasting on high heat, as they can burn quickly.
-
Roasting enhances their flavor and prevents them from becoming soggy in the gravy.
2. Can I make this recipe without cashews (kaju)?
-
Yes, you can substitute cashews with almonds or melon seeds.
-
Soak and grind the alternative nuts/seeds into a smooth paste to maintain the creamy texture.
-
For a nut-free version, use a paste of sunflower seeds or pumpkin seeds.
3. How can I prevent the makhana from turning soft and mushy?
-
Always add the roasted makhana at the very end, just before serving.
-
Do not simmer the curry for too long after adding the makhana.
-
Serve immediately to enjoy the slight crunch of the makhana.
4. My gravy is too thin. How can I thicken it?
-
Let the curry simmer uncovered for a few more minutes to reduce.
-
Add a paste of 1-2 tablespoons of soaked poppy seeds or melon seeds.
-
A teaspoon of roasted besan (gram flour) mixed with water can also be used as a thickener.
5. Is this curry suitable for a vegan diet?
-
Yes, it can be easily made vegan.
-
Substitute dairy cream with coconut milk or cashew cream.
-
Use vegan butter or oil instead of regular butter or ghee
Video For Kaju Makhana Recipe
