Kaju Makhana Masala [Cashew Nut Lotus Seeds Gravy]

Cuisine Style: North India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Idli, Dosai, Rice, Chapathi, naan | Type : Gravy, kuzhambu, Curry, Masala

Ingredients

• Makhana [Lotus Seeds] [deep fried in oil] - ½ cup
• Boiled cashew nut - ½ cup
• Tomato puree - 1 cup
• Cumin seeds - ½ tbsp
• Onion [grated] - 3 tbsp
• Ginger and garlic paste - 1 tbsp
• Green chilli -1
• Spring onion chopped - ¼ cup
• Turmeric powder - 1 tsp
• Red chilli powder - 1 tbsp
• Garam masala powder - 1 tbsp
• Green cardamom powder - ½ tsp
• Sugar - ¼ tbsp
• Kasoori methi powder - ½ tbsp
• Dry Roasted Coriander and cumin powder - 1 tbsp each
• Curd - 1 tbsp [Fresh, whisked]
• Coconut milk - 3 tbsp
• Cashew nut paste - [milk + cashew together to be nice ground] – ¼ cup
• Chopped coriander leaves - 3 tbsp
• Butter - 2 inch cube
• Oil - 3 tbsp
• Salt to taste

Preparation

• Deep fry makhana and boil whole cashew nuts and keep aside.
• Heat butter and oil in a pan then add cumin seeds and onion. Once onion turns to light brown add ginger, garlic and green chilli sauté gently then add chopped spring onion sauté gently.
• Add tomato puree, turmeric powder and red chilli powder and mix well. Cover it and cook till raw smell out from tomato puree.
• Once tomato puree cooked add cashew nut paste, coconut milk, fried makhana and boiled whole cashew nut mix well.
• Add cumin powder, coriander powder and garam masala powder.
• Add fresh curd, green cardamom powder, salt, sugar and kasoori methi powder and stir.
• Once it’s ready cut off heat. Then garnish with chopped coriander and butter.
• Serve hot with roti, naan, rice, chapathi, paratha, idly or dosa.

Tip

• Ghee fried whole cashew nut instead of boiled cashew

Makhana

Cashewnut

Kaju Makhana Masala

Cashew Nut Lotus Seeds Gravy

Phool Mahkana Masala

Puffed Lotus Seed Masala