Makhana Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5
Introduction:
Makhana Curry, a delightful blend of flavours and textures, is a popular vegetarian dish in Indian cuisine. This recipe, enhanced with the rich aroma and nutritional benefits of Purti Kachi Ghani Oil, offers a refined and wholesome experience.
Ingredients:
2 cups foxnuts (phool makhana/lotus seed)
1 cup tomato, chopped
1 green chili
1 tablespoon ginger, chopped
4 tablespoons Purti Kachi Ghani Oil
¼ cup unsalted cashew
1 teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
Salt to taste
½ teaspoon turmeric powder
½ teaspoon red chili powder
2 tablespoons cream (malai or fresh cream)
¼ cup water
1 tablespoon chopped fresh coriander
Instructions:
Step 1: Prepare the tomato puree: Combine chopped tomato, green chili, and ginger. Make a smooth puree in the blender using 1-2 tablespoons of water. Set aside.
Step 2: Roast the makhanas and cashews: Heat 2 tablespoons of Purti Kachi Ghani Oil in a kadhai. Fry the foxnuts until crisp. Transfer to a plate. In the same kadhai, fry cashews until light golden in colour. Transfer to a plate.
Step 3: Make the tomato masala: Heat the remaining ghee in the same kadhai. Add cumin seeds and asafoetida. Fry for 10-20 seconds. Next, add the tomato masala and fry over low heat until the oil starts separating from the tomato masala.
Step 4: Add spices and cream: Add the spices, salt, and cream. Stir to combine nicely. If desired, add ¼ cup of water for a slightly gravy-like consistency. Simmer over low heat for 5-6 minutes.
Step 5: Combine with makhanas and cashews: Add the roasted foxnut and cashew, stir to combine nicely. Cook for 2-3 minutes. Turn off the heat. Garnish with chopped coriander and cream.
Step 6: Serve: Serve Phool Makhana Curry with poori or your favourite Indian bread.
Enjoy this flavourful and nutritious Makhana Curry, enhanced by the rich aroma and health benefits of Purti Kachi Ghani Oil!