Makhana & Cashew Curry
Creamy farali makhana cashew curry with ghee-roasted fox nuts and cashews in a no-onion, no-garlic tomato-ginger gravy. A Navratri and fasting main with sendha namak.
Equipment
- Wide kadhai or heavy pan
- Blender or mixer jar
- Mixing bowl
Ingredients
For roasting
- 2 cups makhana phool makhana / fox nuts
- 1/2 cup whole cashews kaju, divided — about 1/3 cup for roasting, rest for the paste
- 1 tablespoon ghee or peanut oil
For the gravy paste
- 2 medium tomatoes roughly chopped, about 1 1/2 cups
- 1 inch fresh ginger chopped
- 1-2 green chilies optional; skip if your vrat rules exclude them
- 8-10 cashews from the 1/2 cup above, soaked in warm water 10 minutes
For the curry
- 1 1/2 tablespoons ghee or peanut oil
- 1 teaspoon cumin seeds
- 1 bay leaf optional
- pinch asafoetida hing, optional; use only if your fasting rules allow it
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder or to taste; skip if needed
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 3/4-1 teaspoon rock salt sendha namak, or to taste; use regular salt on non-fasting days
- 3/4-1 cup milk or 1/2 cup milk + 1/4 cup water, or thin yogurt whisked smooth
- 2-3 tablespoons water as needed to loosen
- 1/2 teaspoon garam masala optional on non-fasting days
- 1 tablespoon cilantro chopped
- 1-2 teaspoons fresh cream or malai optional, for finishing
To serve
- soft roti, phulka, or farali flatbread as your rules allow
- steamed rice or sama / millets optional
- lemon wedges
- plain yogurt
Instructions
Roast the makhana and cashews
- Heat 1 tablespoon ghee in a wide kadhai on low to medium-low heat. Add the makhana. Roast 5 to 7 minutes, stirring often, until they smell toasty and a piece snaps crisp when broken. Transfer to a plate.
- In the same pan, add the whole cashews meant for roasting (about 1/3 cup). Roast 1 to 2 minutes until light golden. Transfer to the same plate. Do not walk away; cashews brown fast.
Make the gravy paste
- Drain the soaked cashews. Blend tomatoes, ginger, green chili if using, and soaked cashews into a smooth paste. Add a spoon of water only if the blender needs help.
Cook the curry
- Heat the remaining 1 1/2 tablespoons ghee in the kadhai. Add cumin seeds and the bay leaf. When the cumin crackles, add hing if using.
- Pour in the tomato-cashew paste. Cook on medium heat 6 to 8 minutes, stirring, until the paste thickens and small pools of ghee show at the edges. This step builds flavor; do not rush it.
- Add turmeric, Kashmiri chili, coriander powder, and cumin powder. Stir 30 to 60 seconds so the spices bloom without burning.
- Lower the heat. Stir in the milk (or milk and water) slowly so the gravy stays smooth. Add sendha namak. Simmer 3 to 5 minutes until the gravy looks creamy and pourable. Loosen with a splash of water if it tightens too much.
- Add the roasted makhana and roasted cashews. Simmer gently 2 to 3 minutes only, just until the fox nuts take on the gravy. Turn off the heat. Finish with cilantro, optional cream, and garam masala if you are using it.
- Taste and adjust salt or chili. Serve hot with lemon and yogurt on the side.
Notes
Vrat vs everyday: Fasting batches stick to sendha namak, ghee or peanut oil, cumin, turmeric, chili as allowed, and fresh spices. Skip onion, garlic, and regular table salt. On other days, table salt and a pinch of garam masala are fine.
Dairy swaps: Full milk gives a soft restaurant-style body. For a lighter pot, use half milk and half water. Whisked plain yogurt works if you keep the heat low so it does not split. Coconut milk is a dairy-free option on non-strict days when your rules allow it.
Make-ahead: Roast makhana and cashews up to a day ahead; store airtight at room temperature. Cook the gravy ahead and reheat gently, then fold in the roasted mix just before serving so the texture stays better.
Storage: Leftovers keep in an airtight container in the fridge up to 2 days. The makhana will soften; refresh with a splash of warm milk when reheating. I do not freeze this curry.
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