Phool Makhana Curry
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
For 4 servings
- ~10 min
Roast Makhana & Prepare Cashew Paste
1.Heat 1 tbsp of ghee in a pan over medium-low heat.2.Add the fox nuts (makhana) and roast for 5-7 minutes, stirring frequently, until they are crisp. They should break easily with a snap. Set aside.3.Drain the soaked unsalted cashews and add them to a blender with 2-3 tbsp of water. Blend until you have a very smooth, creamy paste. Set aside. - ~12 min
Prepare the Curry Base (Masala)
1.In the same pan, heat the remaining 1 tbsp of ghee over medium heat.2.Add the cumin seeds and let them splutter. Add the bay leaf and sauté for 30 seconds.3.Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown. This caramelization builds a deep, sweet flavor base.4.Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears. - ~8 min
Cook Tomatoes and Spices
1.Lower the heat and add the turmeric powder, red chili powder, and ground coriander. Sauté for 30-40 seconds until fragrant.2.Pour in the no-salt-added tomato puree. Cook for 5-7 minutes, stirring, until the mixture thickens and you see ghee separating from the sides of the masala. - ~8 min
Simmer the Gravy
1.Stir the smooth cashew paste into the pan. Cook for 2-3 minutes, stirring continuously to prevent it from sticking.2.Gradually pour in 1.5 cups of warm water while stirring to create a smooth gravy. Bring the mixture to a gentle boil.3.Reduce the heat to low, cover the pan, and let the gravy simmer for 5-6 minutes to allow the flavors to meld. - ~5 min
Finish and Serve
1.Stir in the garam masala, amchur powder, and crushed dried fenugreek leaves.2.Add the roasted makhana to the gravy. If using, stir in the milk cream. Mix gently and simmer for just 2-3 minutes. Do not overcook, as the makhana can become soggy.3.Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.4.Serve hot with unsalted roti or plain steamed rice.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1To enhance flavor without salt, ensure you deeply brown the onions. This creates a natural sweetness and savory depth that is crucial in low-sodium cooking.
- 2Store leftovers in an airtight container in the refrigerator for up to 3 days. The makhana will soften upon reheating, but the flavor will still be excellent.
- 3For an even richer flavor, dry roast the powdered spices (coriander, chili, turmeric) in a separate small pan for 30 seconds before adding them to the curry base.
Why this is on our healthy list.
Supports Blood Pressure Management
By eliminating added salt and keeping sodium under 140mg per serving, this recipe is excellent for individuals on a sodium-restricted diet to help manage hypertension.
Rich in Flavorful Antioxidants
The generous use of spices like turmeric, coriander, and cumin, along with tomatoes and garlic, provides a variety of antioxidants that help combat oxidative stress.
Good Source of Plant-Based Nutrients
This curry provides plant-based protein and healthy fats from cashews, along with calcium and minerals from the fox nuts, making it a wholesome vegetarian meal.
Frequently asked questions
This recipe is specifically designed to be low in sodium to meet a target of under 140mg per serving. We've removed all added salt and compensated for flavor by using aromatic spices, tangy amchur powder, and fresh lemon juice.
