Crispy roasted fox nuts simmered in a rich, creamy tomato and cashew gravy. This North Indian curry is a luxurious yet easy-to-make dish, perfect for special occasions or a comforting weeknight meal.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
270cal
6gprotein
28gcarbs
Ingredients
3 cup Phool Makhana
3 tbsp Ghee (divided)
0.25 cup Cashew Nuts (soaked in warm water for 20 minutes)
1 tsp Cumin Seeds
1 pc Bay Leaf
1.5 cup Onion (finely chopped, from 2 medium onions)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Aromatic Makhana Curry with soft Phulka - a gut-friendly and soul-satisfying comfort food!
This sindhi dish is perfect for dinner. With 532.56 calories and 13.55g of protein per serving, it's a high-fiber option for your meal plan.
17gfat
(adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
1 tsp Salt (or to taste)
1.5 cup Water (warm, plus more if needed)
2 tbsp Fresh Cream (optional, for richness)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Roast Makhana & Prepare Cashew Paste
Heat 1 tbsp of ghee in a wide pan or kadai over medium-low heat.
Add the phool makhana and roast for 5-7 minutes, stirring frequently, until they are crisp and light. To check, crush one with your fingers; it should break easily with a crunch. Set aside.
Drain the soaked cashews and transfer them to a blender. Add 3-4 tbsp of water and blend to a very smooth, fine paste. Set aside.
2
Prepare the Curry Base (Masala)
In the same pan, heat the remaining 2 tbsp of ghee over medium heat.
Add the cumin seeds and bay leaf. Allow the cumin to sizzle and become fragrant, about 30 seconds.
Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook Tomatoes and Spices
Add the tomato puree to the pan. Cook for 6-7 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the sides.
Reduce the heat and add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1-2 minutes until the spices are aromatic.
4
Simmer the Gravy
Stir in the prepared cashew paste. Cook for 2-3 minutes, stirring continuously to prevent it from sticking to the pan.
Slowly pour in 1.5 cups of warm water while whisking to ensure a smooth, lump-free gravy. Add the salt and mix well.
Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
5
Finish and Serve
Uncover the pan and stir in the garam masala and crushed kasuri methi.
Add the roasted makhana to the gravy. Stir gently to coat them.
Simmer for just 2 minutes. Do not overcook, as the makhana will lose their crunch.
If using, stir in the fresh cream and turn off the heat immediately.
Garnish with fresh coriander leaves and serve hot with roti, naan, or jeera rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
