Crispy roasted fox nuts simmered in a rich, creamy tomato and cashew gravy. This unique North Indian curry is a delightful alternative to paneer dishes and comes together in under 30 minutes, perfect for a special weeknight meal.
Prep10 min
Cook20 min
Soak15 min
Servings4
Serving size: 1 cup
225cal
5gprotein
22gcarbs
Ingredients
2 cup Phool Makhana (Also known as fox nuts)
1 tbsp Ghee (For roasting makhana)
2 tbsp Vegetable Oil (For the gravy)
1 tsp Cumin Seeds
2 medium Onion (Finely chopped)
3 medium Tomato (Roughly chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
15 pcs Cashews (Soaked in 1/4 cup warm water for 15 minutes)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Roast the Makhana
Heat 1 tbsp of ghee in a wide pan or kadai over low-medium heat.
Add the makhana and roast for 5-7 minutes, stirring frequently, until they are light and very crisp. To test, crush one between your fingers; it should break easily with a sharp crunch.
Remove the roasted makhana from the pan and set aside.
2
Prepare the Gravy Base
In the same pan, heat 2 tbsp of oil. Once hot, add the cumin seeds and let them splutter.
Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for one minute until the raw aroma disappears.
Add the chopped tomatoes and the soaked cashews (along with their soaking water). Cook for 6-8 minutes, until the tomatoes become soft and mushy.
3
Blend the Gravy
Turn off the heat and allow the onion-tomato mixture to cool down completely.
Transfer the cooled mixture to a high-speed blender.
Blend until you have a completely smooth and creamy paste. Add a splash of water if needed to facilitate blending.
4
Cook the Final Curry
Return the blended paste to the same pan over low heat.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 3-4 minutes, stirring continuously, until the paste thickens and you see oil separating at the edges.
Pour in 1.5 cups of water and add salt to taste. Stir well to combine, ensuring no lumps remain. Bring the gravy to a gentle simmer.
Add the crushed kasuri methi and garam masala. Stir to combine.
5
Combine and Serve
Just before serving, add the roasted makhana to the simmering gravy.
Gently mix and let it simmer for only 2-3 minutes. Do not overcook, as the makhana will lose their crunch.
Garnish with freshly chopped coriander leaves.
Serve immediately with hot roti, naan, or jeera rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
