Kaju Makhana Malai Curry
Crisp-fried lotus seeds and cashews bobbing in a white-gravy korma sauce. A vegetarian dish that eats indulgently rich but with no paneer, no potato — just nuts and seeds.
Per serving
Ingredients
- 2 cupsFoxnuts (makhana)
- 1/2 cupCashews
- 2 tbspButter (for frying)
- 1 tbsp eachOil + ghee
- 1 cupWhite gravy base (see recipe)
- 2 tbspYoghurt, whisked
- 1/2 tspBlack pepper
- to tasteSalt
- 2 tbspMilk
- 2 tbspFresh cream
- a pinchGaram masala
- for garnishCoriander leaves
Method
- 1
Dry-roast the makhana on a low flame until they puff and crisp up (5–6 minutes), then toss in 1 tbsp butter to gloss them. Set aside.
- 2
Brown the cashews in 1 tbsp butter until just golden. Drain on paper.
- 3
In a fry pan, warm oil + ghee. Pour in the prepared white gravy base.
- 4
Add yoghurt, black pepper, milk and salt. Simmer 3 minutes until smooth and glossy.
- 5
Slip in the makhana and cashews. Cook 4–5 minutes — the makhana will drink in some gravy while staying crisp at the centre.
- 6
Finish with cream, a pinch of garam masala and a sprinkle of coriander. Serve hot before the makhana go soft.