Makhana curry is a rich and creamy Indian dish made with roasted lotus seeds (makhana) in a flavorful tomato and cream-based gravy. A step-by-step guide on how to make Makhana Curry:
Ingredients:
For Roasting Makhana:
- 2 cups makhana (fox nuts or lotus seeds)
- 1 tablespoon ghee (clarified butter)
- A pinch of salt
For the Curry:
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1-inch piece of ginger, grated
- 3-4 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 cup heavy cream or fresh cream
- Salt to taste
- Chopped cilantro leaves for garnish (optional)
Instructions:
1. Roast the Makhana:
- Heat 1 tablespoon of ghee in a pan over medium heat. Add makhana and a pinch of salt. Roast them for about 5-7 minutes until they become crisp and light brown. Stir continuously to prevent burning. Once roasted, transfer the makhana to a bowl and set aside.
2. Crush Makhana:
- Once the roasted makhana has cooled slightly, crush them coarsely using a rolling pin or a mortar and pestle. You want a mix of crushed and whole makhana for texture.
3. Prepare the Curry Base:
- In a separate large pan or skillet, heat 2 tablespoons of ghee or oil over medium heat. Add cumin seeds and let them splutter.
4. Sauté Onions:
- Add the finely chopped onions and sauté until they become translucent and golden brown.
5. Add Ginger and Garlic:
- Stir in the grated ginger and minced garlic. Sauté for a couple of minutes until the raw aroma disappears.
6. Add Spices:
- Add turmeric powder, red chili powder, coriander powder, and garam masala to the pan. Mix well and sauté for a minute until the spices are fragrant.
7. Add Tomatoes:
- Add the finely chopped tomatoes to the pan. Cook them until they turn soft and the oil starts to separate from the mixture. This will take about 5-7 minutes.
8. Blend the Mixture:
- Once the tomatoes are soft, turn off the heat and let the mixture cool for a bit. Then, transfer it to a blender and blend until you have a smooth paste. You can add a little water if needed.
9. Prepare the Curry:
- Return the blended tomato mixture to the pan. Add salt and mix well.
10. Add Crushed Makhana:
- Add the coarsely crushed makhana to the tomato gravy. Mix them well so that the makhana are coated with the sauce.
11. Add Cream:
- Pour in the heavy cream or fresh cream and stir to combine. Adjust the consistency of the gravy by adding water if it's too thick.
12. Simmer:
- Let the curry simmer for about 5-7 minutes, allowing the makhana to absorb the flavors of the sauce and the curry to thicken.
13. Garnish and Serve:
- Garnish the Makhana Curry with chopped cilantro leaves (if desired).
14. Enjoy:
- Your homemade Makhana Curry is ready to be served. It pairs well with rice or Indian bread like naan or roti.
Makhana curry is a delicious and creamy dish that's perfect for special occasions or when you want to treat yourself to a flavorful and indulgent meal.