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Crispy, toasted fox nuts simmered in a rich and creamy cashew-based gravy. This delightful North Indian curry is mildly spiced and perfect for a special meal with naan or roti.
For 4 servings
Roast the makhana.
Prepare the korma paste.
Cook the gravy base.
Crispy, toasted fox nuts simmered in a rich and creamy cashew-based gravy. This delightful North Indian curry is mildly spiced and perfect for a special meal with naan or roti.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 182.23 calories per serving with 5.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and finish the korma.
Garnish with fresh coriander leaves and serve hot with naan, roti, or jeera rice.
Use a neutral vegetable oil instead of ghee. Replace the yogurt and cream with a plant-based yogurt and cashew cream.
Omit onion and garlic from the recipe. Increase the quantity of cashews to 1/3 cup and add a pinch of asafoetida (hing) with the whole spices.
Add 1/2 cup of boiled green peas or 100g of crumbled paneer (cottage cheese) along with the makhana for an extra protein boost.
To save time, use 1/4 cup of store-bought fried onions (birista) and 1.5 tsp of ginger-garlic paste instead of fresh ingredients for the korma paste.
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