Makhana Korma

1. 1

   Roast the makhana.

   • Heat 1 tbsp of ghee in a wide pan or kadai on low-medium heat.
   • Add the makhana and roast, stirring frequently, until they become crisp and crunchy. This will take about 8-10 minutes.
   • To check if they are done, take one and crush it between your fingers; it should break with a crisp sound.
   • Remove from the pan and set aside.
2. 2

   Prepare the korma paste.

   • In a blender, combine the soaked cashews, chopped onion, ginger, garlic, and green chili.
   • Add 2-3 tablespoons of water and blend to a very smooth, fine paste. Scrape down the sides and blend again if needed.
   • Set the paste aside.
3. 3

   Cook the gravy base.

   • Heat 2 tbsp of ghee or oil in the same pan on medium heat.
   • 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. 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. 5

   Garnish with fresh coriander leaves and serve hot with naan, roti, or jeera rice.

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