Loading...
Crispy roasted fox nuts simmered in a rich, creamy tomato and cashew gravy. This North Indian curry is a luxurious yet easy-to-make dish, perfect for special occasions or a comforting weeknight meal.
For 4 servings
Roast Makhana & Prepare Cashew Paste
Prepare the Curry Base (Masala)
Cook Tomatoes and Spices
A comforting and nutritious Indian stew made with a blend of lentils and fresh spinach, tempered with aromatic spices. This wholesome dish, also known as Dal Palak, is perfect with rice or roti for a hearty, healthy meal.
Tender, protein-packed lentil meatballs simmered in a rich and aromatic tomato-onion gravy. A delicious vegetarian twist on the classic kofta curry, perfect with roti or rice.
A healthier, oven-baked version of the classic smoky Baingan Bharta. Tender eggplant is baked until soft, then mashed and cooked with onions, tomatoes, and aromatic spices for a delicious and easy dish.
Succulent cubes of soft paneer, crisp bell peppers, and onions are bathed in a smoky, spiced yogurt marinade and grilled to perfection. This classic appetizer, also known as Paneer Tikka, is bursting with flavor and a guaranteed crowd-pleaser.
Crispy roasted fox nuts simmered in a rich, creamy tomato and cashew gravy. This North Indian curry is a luxurious yet easy-to-make dish, perfect for special occasions or a comforting weeknight meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 278.08 calories per serving with 5.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Gravy
Finish and Serve
Substitute ghee with a neutral oil like avocado or sunflower oil. Replace the dairy cream with full-fat coconut milk or additional cashew cream for a rich, plant-based alternative.
Add 1/2 cup of boiled or frozen green peas along with the makhana in the final step for a pop of color, sweetness, and texture.
For a richer 'shahi' flavor, add a pinch of saffron soaked in 1 tbsp of warm milk, 1/2 tsp of sugar, and 1 tbsp of powdered almonds along with the cashew paste.
For a satvic version, omit the onions and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot ghee at the beginning and proceed with the tomato puree.
Adapted versions of this recipe for specific dietary needs:
Phool makhana and cashews provide a good amount of plant-based protein, which is essential for muscle repair, cell growth, and maintaining overall body function.
Makhana is naturally low in cholesterol and sodium, and high in potassium and magnesium. These minerals help in regulating blood pressure and supporting cardiovascular health.
This curry is inherently gluten-free, making it an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
Fox nuts are a good source of essential minerals like calcium, magnesium, and phosphorus, which are vital for bone health and various metabolic functions.
Yes, it is quite healthy. Phool makhana (fox nuts) are low in calories and fat, and rich in protein, magnesium, and potassium. The curry becomes richer with ghee and cashews, but these provide healthy fats when used in moderation. It's a great source of plant-based protein and nutrients.
One serving of this Phool Makhana Curry (approximately 1 cup or 220g) contains around 280-320 calories. The final calorie count can vary based on the exact amounts of ghee, cashews, and optional cream used.
Absolutely! To make it vegan, replace the ghee with a neutral oil like sunflower or avocado oil. For the creaminess, substitute the fresh dairy cream with full-fat coconut milk or make extra cashew cream by blending more soaked cashews with water.
The key is to roast the makhana thoroughly until they are very crisp. Test one by crushing it; it should break with a sharp crunch. Most importantly, add the roasted makhana to the gravy only in the last 2-3 minutes of cooking, just before you plan to serve.
Yes, the gravy base is perfect for meal prep. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. When ready to serve, simply reheat the gravy, bring it to a simmer, and then add freshly roasted makhana.