Steamed Basmati Rice with Makhana Korma

Ingredients

• 2 cup makhana (about 50g)
• 1 tbsp ghee (for roasting makhana)
• 0.25 cup cashews (soaked in hot water for 15 minutes)
• 1 pcs onion (large, roughly chopped)
• 1 inch ginger
• 4 pcs garlic (cloves)
• 1 pcs green chili (adjust to your spice preference)
• 1 pcs bay leaf
• 1 inch cinnamon stick
• 2 pcs green cardamoms
• 2 pcs cloves
• 0.25 tsp turmeric powder
• 0.5 tsp kashmiri red chili powder (for color)
• 1 tsp coriander powder
• 0.5 cup curd (whisked well)
• 1.5 cup water
• 1 tsp salt
• 0.5 tsp garam masala
• 1 tsp kasuri methi (crushed)
• 2 tbsp fresh cream (optional)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Roast the makhana.

   • Heat 1 tbsp of ghee in a wide pan or kadai on low-medium heat.
   • Add the makhana and roast, stirring frequently, until they become crisp and crunchy. This will take about 8-10 minutes.
   • To check if they are done, take one and crush it between your fingers; it should break with a crisp sound.
   • Remove from the pan and set aside.
2. 2

   Prepare the korma paste.

   • In a blender, combine the soaked cashews, chopped onion, ginger, garlic, and green chili.
   • Add 2-3 tablespoons of water and blend to a very smooth, fine paste. Scrape down the sides and blend again if needed.
   • Set the paste aside.
3. 3

   Cook the gravy base.

   • Heat 2 tbsp of ghee or oil in the same pan on medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant.