Makhana ki Sabzi
Crispy roasted fox nuts simmered in a rich, creamy tomato and cashew gravy. This unique North Indian curry is a delightful alternative to paneer dishes and comes together in under 30 minutes, perfect for a special weeknight meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Roast the Makhana
- b.Heat 1 tbsp of ghee in a wide pan or kadai over low-medium heat.
- c.Add the makhana and roast for 5-7 minutes, stirring frequently, until they are light and very crisp. To test, crush one between your fingers; it should break easily with a sharp crunch.
- d.Remove the roasted makhana from the pan and set aside.
- 2
Step 2
- a.Prepare the Gravy Base
- b.In the same pan, heat 2 tbsp of oil. Once hot, add the cumin seeds and let them splutter.
- c.Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for one minute until the raw aroma disappears.
- e.Add the chopped tomatoes and the soaked cashews (along with their soaking water). Cook for 6-8 minutes, until the tomatoes become soft and mushy.
- 3
Step 3
- a.Blend the Gravy
- b.Turn off the heat and allow the onion-tomato mixture to cool down completely.
- c.Transfer the cooled mixture to a high-speed blender.
- d.Blend until you have a completely smooth and creamy paste. Add a splash of water if needed to facilitate blending.
- 4
Step 4
- a.Cook the Final Curry
- b.Return the blended paste to the same pan over low heat.
- c.Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 3-4 minutes, stirring continuously, until the paste thickens and you see oil separating at the edges.
- d.Pour in 1.5 cups of water and add salt to taste. Stir well to combine, ensuring no lumps remain. Bring the gravy to a gentle simmer.
- e.Add the crushed kasuri methi and garam masala. Stir to combine.
- 5
Step 5
- a.Combine and Serve
- b.Just before serving, add the roasted makhana to the simmering gravy.
- c.Gently mix and let it simmer for only 2-3 minutes. Do not overcook, as the makhana will lose their crunch.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve immediately with hot roti, naan, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the makhana until perfectly crisp is the most crucial step for the dish's texture. Don't rush this process.
- 2For a restaurant-style rich gravy, add 2 tablespoons of fresh cream (malai) along with the garam masala at the end.
- 3Only add the makhana to the gravy right before you plan to serve. They absorb liquid quickly and can become soft if left to sit.
- 4Use ripe, red tomatoes for a naturally vibrant color and a slightly sweet taste in the gravy.
- 5If the gravy becomes too thick, you can adjust the consistency by adding a little warm water.
Adapt it for your goals.
Vegan Version
Replace ghee with coconut oil or vegan butter for roasting the makhana. The gravy is already dairy-free due to the creamy cashew paste.
Makhana Matar MalaiMakhana Matar Malai
Add 1/2 cup of boiled green peas (matar) along with the makhana. Stir in 2-3 tablespoons of fresh cream (malai) or cashew cream at the end for a richer flavor.
No Onion No Garlic VersionNo Onion No Garlic Version
For a Jain or Sattvic version, omit the onions and ginger-garlic paste. Increase the quantity of tomatoes and cashews slightly to maintain the gravy's body and thickness.
Why this is on our healthy list.
Rich in Plant-Based Protein
Makhana, or fox nuts, are an excellent source of plant-based protein, which is essential for muscle repair, and overall body function.
Supports Heart Health
This dish is low in saturated fat and cholesterol. Makhana is naturally low in sodium and high in potassium and magnesium, which helps in regulating blood pressure. Cashews contribute healthy monounsaturated fats.
Gluten-Free and Low-Calorie
Naturally gluten-free, this curry is a great option for those with gluten sensitivities. Makhana is light and low in calories, making it a satisfying yet weight-friendly meal.
Aids in Digestion
Makhana contains a good amount of fiber, which helps in maintaining a healthy digestive tract and preventing constipation. Spices like cumin and coriander also aid digestion.
Frequently asked questions
Yes, it's quite healthy. Makhana (fox nuts) are low in calories, fat, and sodium, and rich in protein, magnesium, and potassium. The cashew-based gravy provides healthy fats. To make it even healthier, use minimal oil and ghee.