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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.
For 4 servings
Roast the Makhana
Prepare the Gravy Base
Blend the Gravy
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.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 202.85 calories per serving with 3.82g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook the Final Curry
Combine and Serve
Replace ghee with coconut oil or vegan butter for roasting the makhana. The gravy is already dairy-free due to the creamy cashew paste.
Add 1/2 cup of boiled green peas (matar) along with the makhana. Stir in 2-3 tablespoons of fresh cream (malai) or cashew cream at the end for a richer flavor.
For a Jain or Sattvic version, omit the onions and ginger-garlic paste. Increase the quantity of tomatoes and cashews slightly to maintain the gravy's body and thickness.
Makhana, or fox nuts, are an excellent source of plant-based protein, which is essential for muscle repair, and overall body function.
This dish is low in saturated fat and cholesterol. Makhana is naturally low in sodium and high in potassium and magnesium, which helps in regulating blood pressure. Cashews contribute healthy monounsaturated fats.
Naturally gluten-free, this curry is a great option for those with gluten sensitivities. Makhana is light and low in calories, making it a satisfying yet weight-friendly meal.
Makhana contains a good amount of fiber, which helps in maintaining a healthy digestive tract and preventing constipation. Spices like cumin and coriander also aid digestion.
Yes, it's quite healthy. Makhana (fox nuts) are low in calories, fat, and sodium, and rich in protein, magnesium, and potassium. The cashew-based gravy provides healthy fats. To make it even healthier, use minimal oil and ghee.
One serving (approximately 1 cup) contains around 250-300 calories, depending on the exact amount of oil, ghee, and cashews used. It is a relatively light yet satisfying main course.
This usually happens for two reasons: either the makhana were not roasted until fully crisp, or they were simmered in the gravy for too long. Always roast them well and add them to the gravy just 2-3 minutes before serving.
Absolutely. Simply replace the ghee with a neutral vegetable oil or coconut oil for roasting the makhana. The gravy is naturally dairy-free as it uses a cashew paste for creaminess.
Yes, the cooked gravy base (the blended paste cooked with spices) can be made a day or two in advance and stored in an airtight container in the refrigerator. When ready to eat, simply reheat the gravy, add water to adjust consistency, and then add freshly roasted makhana.
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