Makhana Korma

Name: Makhana Korma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup makhana (fox nuts, lotus seeds); 1 tsp ghee (for roasting makhana); 2 tbsp oil; 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 3 pcs clove; 1 inch cinnamon stick; 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, pureed); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.75 cup yogurt (whisked until smooth, at room temperature); 0.5 cup water; 10 pcs cashew (soaked in warm water for 15 minutes, ground to paste); 1 tbsp kasuri methi (dried fenugreek leaves, crushed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(45)

TASTE SCORE

8/10

Crispy, puffed lotus seeds swimming in a rich, creamy, and mildly spiced yogurt-based gravy. This elegant North Indian curry comes together quickly and pairs beautifully with naan or steamed rice for a comforting vegetarian meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

194 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Roast the makhana.
1.Heat 1 tsp ghee in a pan over low heat.
2.Add the makhana and roast, stirring constantly, for 4-5 minutes until crisp.
3.Remove and set aside on a plate to cool.
TIPRoast on low heat only — makhana burns quickly and turns bitter.
prep · ~2 min
Prepare the cashew paste and temper the whole spices.
1.Grind the soaked cashews with 2 tbsp water to a smooth paste. Set aside.
2.Heat oil in a pan over medium heat.
3.Add bay leaf, cardamom, cloves, and cinnamon. Sauté for 30 seconds until fragrant.
saute · ~16 min
Cook the onion base.
1.Add chopped onions and sauté until deep golden brown (8-10 minutes).
2.Add ginger-garlic paste and green chilies. Cook for 1 minute until the raw smell disappears.
3.Add tomato puree and cook until the oil separates from the mixture (5-6 minutes).
TIPPatience here builds flavor — the onions must be properly browned before adding the tomatoes.
saute · ~1 min
Bloom the ground spices.
1.Lower the heat to avoid burning.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
3.Sauté for 30 seconds, stirring vigorously.
TIPKeep the heat low when adding dry spices; they scorch easily and turn the gravy bitter.
simmer · ~6 min
Finish the gravy with yogurt and cashew cream.
1.Reduce heat to the lowest setting. Slowly add the whisked yogurt, stirring continuously to prevent curdling.
2.Stir in the cashew paste and cook for 1 minute.
3.Pour in 0.5 cup water, bring to a gentle simmer, and cook for 4-5 minutes until the gravy thickens slightly.
TIPAlways whisk the yogurt smooth and add it on low heat in a thin stream, stirring non-stop — this guarantees a silky, split-free gravy.
assemble · ~2 min
Add the roasted makhana.
1.Gently fold the roasted makhana into the simmering gravy.
2.Crush the kasuri methi between your palms and sprinkle it over the top.
3.Simmer for 2 minutes so the makhana absorbs some gravy but stays slightly crisp.
TIPDo not cook the makhana for too long in the gravy or it will turn completely soft. 2 minutes is perfect to retain a gentle bite.
garnish
Garnish with fresh coriander and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast makhana on low heat only — it burns quickly and turns bitter if rushed.
2
Brown the onions deep golden before adding tomatoes; this builds the gravy's flavor base.
3
Always whisk yogurt smooth and add it on lowest heat in a thin stream to prevent curdling.
4
Let the roasted makhana cool completely before folding into gravy so it stays crisp.
5
Crush dried fenugreek leaves (kasuri methi) between your palms just before adding to release aroma.
6
Do not simmer makhana in gravy longer than 2 minutes or it will lose its pleasant crunch.
7
Cashew paste can be made ahead and refrigerated for up to 2 days to save time.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with coconut oil for roasting makhana, use plant-based yogurt (coconut or soy) and swap ghee in the gravy with extra oil. The flavor remains rich and creamy without dairy.

low oil