PURTI OIL

Makhana curry with purti ati uttam refined palm oil

Makhana Curry is a rich and creamy Indian dish made with roasted lotus seeds cooked in a flavorful tomato-cashew gravy. Packed with nutrients like calcium and fibre, this quick 20-minute recipe is both healthy and delicious. Perfect with roti or rice, it’s an easy way to elevate everyday meals or impress guests.

Bored of the usual dal, curry and sabzi? Try this lip-smacking recipe of Makhana Curry that can be paired well with chapati and even rice.
Makhanas also called lotus seeds and foxnuts are packed with calcium, iron, and fibre are loaded with health benefits. They are usually consumed as a snack after roasting but this unique recipe will use them in a curry that tastes equally good. Make sure you roast the makhanas well before using them in the curry. Roasting makes the makhanas perfectly crisp. You just need a handful of ingredients to prepare this tempting curry. To make the curry thicker and richer in texture, we have used some roasted cashews in this recipe. Serve this dish to your guests during parties or during your family lunch or dinner. Do try this recipe.

Total Time 20min
Prep Time 5 min
2 Servings

Ingredients of Makhana Curry

1 cup lotus seed
1/2 teaspoon cumin seeds
2 tomato
4 cloves garlic
1 teaspoon red chilli powder
salt as required
4 tablespoon Purti Ati Uttam vegetable oil
8 cashews
1 onion
1 inch ginger
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
2 tablespoon fresh cream
2 tablespoon coriander leaves

How to make Makhana Curry

· Step 1 Roast the makhana
Heat 1 tbsp Purti Ati Uttam vegetable oil in a pan. Add makhanas (lotus seeds) and stir continuously to roast the makhanas. Once roasted, take them out in a bowl.
· Step 2 Roast the cashews
Now heat 1 tbsp Purti Ati Uttam vegetable oil in a pan. Add cashews and fry them until a bit golden brown in colour. Once fried, take them out in a bowl.
· Step 3 Make tomato paste
Add roughly chopped tomatoes, ginger, garlic and roasted cashews to a blender. Blend to form a smooth paste.
· Step 4 Fry the onions
Heat 2 tbsp Purti Ati Uttam vegetable oil in a pan. Add cumin seeds and let them splutter. Now add chopped onions and fry until translucent.
· Step 5 Make curry
Add the tomato-cashew paste to the pan along with salt, turmeric, red chilli powder and coriander powder. Mix well and cover with a lid. Cook for 6-8 minutes. Now add 1 cup of water and bring to a boil.
· Step 6 Add the makhanas
Add roasted makhanas to the pan along with fresh cream and mix well. Cook for 4-5 minutes and turn off the flame.
· Step 7 Ready to be served
Garnish with chopped coriander leaves and serve.