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.
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 178.91 calories per serving with 5.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant.
Add the prepared onion-cashew paste. Cook, stirring often, for 8-10 minutes until the paste thickens, turns a light golden color, and starts to release oil from the sides.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute until the raw smell of the spices disappears.
4
Simmer and finish the korma.
Keep the heat on the lowest setting. Slowly pour in the whisked yogurt, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until you see oil specks on the surface.
Pour in 1.5 cups of water and add salt. Mix well and bring the gravy to a gentle boil.
Cover the pan and simmer on low heat for 5-7 minutes, allowing the gravy to thicken and the flavors to meld.
Add the roasted makhana, crushed kasuri methi, and garam masala. Stir gently and simmer for just 2 minutes. Do not overcook, or the makhana will become chewy.
Turn off the heat. If using, stir in the fresh cream.
5
Garnish with fresh coriander leaves and serve hot with naan, roti, or jeera rice.
Pro Tips
1Roast makhana on a consistently low flame to ensure they become crisp from the inside out.
2For a silky smooth gravy, ensure your onion-cashew paste is blended until completely fine.
3Always add whisked yogurt on the lowest heat while stirring continuously. This is crucial to prevent the gravy from splitting.
4Add the roasted makhana at the very end of the cooking process to retain their crispness.
5For a richer flavor, you can use a mix of cashews and almonds for the paste.
Recipe Variations
vegan
Vegan
Use a neutral vegetable oil instead of ghee. Replace the yogurt and cream with a plant-based yogurt and cashew cream.
jain
Jain
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.
high protein
High protein
Add 1/2 cup of boiled green peas or 100g of crumbled paneer (cottage cheese) along with the makhana for an extra protein boost.
quick
Quick
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.
