Kaju makhana curry

Name: Kaju makhana curry
Total time: 3600 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 1 medium size onion roughly diced; 1/2 cup cashew (can use broken ones; 2-3 green chillies; 3 kashmiri dry red chilli; 1 inch cinnamon stick (to add later while grinding); 2 cloves (to add later while grinding); 2 cardemom (to add later while grinding); 1/2 cup cashew; 3/4 cup makhana; 1+1 tbsp ghee; 1 tbsp finely chopped garlic; 1 tbsp finely chopped ginger; 1 medium to big size onion finely chopped; 3 medium to big tomatoes finely chopped1 tsp cumin seeds; 1/2 tsp Turmeric powder; 2 tsp dhanajeera powder; 1 tsp hot red chilli powder; 1 tsp Kashmiri red chilli powder

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #BristiHomeKitchen #Punjabi #cashew #lunch
Delicious luscious gravy. The recipe does not demand too many spices, yet it tastes yummm. Cashew and makhana is a good combination, especially for people like me who do not like too much nutty taste of cashew.

Priyangi Pujara @TheDivine

Saved

Ingredients

1 hr

3-4 people

For gravy
1medium size onion roughly diced
1/2 cupcashew (can use broken ones
2-3green chillies
3kashmiri dry red chilli
1 inchcinnamon stick (to add later while grinding)
2 cloves(to add later while grinding)
2cardemom (to add later while grinding)
For sabzi
1/2 cupcashew
3/4 cupmakhana
1+1 tbsp ghee
1 tbspfinely chopped garlic
1 tbspfinely chopped ginger
1medium to big size onion finely chopped
3medium to big tomatoes finely chopped1 tsp cumin seeds
1/2 tspTurmeric powder
2 tspdhanajeera powder
1 tsphot red chilli powder
1 tspKashmiri red chilli powder

Saved

Steps

1 hr

1

Heat up 2 cups of water in a pot. Add all the ingredients for gravy in it. Boil on medium heat till cashew is cooked. Sieve the mixture while catching the broth to use in the curry to replace plaine water. Grind it smooth along with cinnamon, cloves and cardamom when cools down. Ypu can add some water if needed while grinding.
2

Heat up 1 tbsp ghee in a pan. Fry cashew on low, while stirring often, till golden pink and crisp. Take them out. Roast makhana similarly in the same pan, same ghee.
3

Heat up another 1 tbsp ghee in the same pan. Crackle cumin seeds. Next add and fry ginger garlic till they release aroma and start to look golden and crunchy. Then add onions. Fry them till they are translucent and golden a bit.
4

Add the powder spices and 1 tbsp water. Fry till oil separates. Add tomatoes. Fry till oil oozes and the mixture look pulpy.
5

Add the gravy. Fry on medium to low, while stirring more frequently till much oil releases and the mixture slides in the pan. This step will require time and patience. It will take about 15 min and it may also stick a bit to the pan, but it will happen. Add Water to make gravy. Mix well. Bring it to a boil. Add cashew. Cover and cook for about 5 min or until oil oozes. Add makhana, chopped coriendar leaves, kasoori methi, cream and sugar.
6

Combine everything well and bring it to boil. If your gravy looks very thick, you can adjust it by adding hot water. Serve hot with paratha/naan/rice.

Saved

Cooksnaps

Saved

Priyangi Pujara @TheDivine

on January 28, 2024 17:56

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋