Makhana in curry

Name: Makhana in curry
Total time: 25 min
Yield: 3 servings
Ingredients: 100 g makhana; 1 tbsp ghee; 2 onions, finely chopped; 3 tomatoes, pureed; 1 tbsp ginger garlic paste; 2 tbsp cashews, soaked and ground; 1 tsp cumin seeds; Half tsp turmeric; 1 tsp coriander powder; 1 tsp red chilli powder; Half tsp garam masala; Salt to taste; 2 tbsp cream or thick curd; A handful of coriander

Makhana behaves in gravy the way paneer does, except lighter and it does not go rubbery. The one rule is timing. Add it early and you get mush. Add it in the last two minutes and you get soft outside, still with a little bite inside.

Time: 25 min
Serves: 3
Level: Medium
Uses: Raw or Himalayan Pink Salt makhana

Ingredients

14 to go

Makhana

Gravy

Spices

To finish

Method

Worth knowing

Two minutes. Any longer and the texture is gone.
Cashew paste is what makes it taste restaurant made. Do not skip it.
This does not reheat well. Make the gravy ahead, add makhana when serving.

Keep cooking

Makhana kheer

30 min · Serves 4

Makhana chaat

10 min · Serves 2

Get the makhana

Makhana in curry

Ingredients

Method

Toast and set aside

Build the base

Spices and tomato

Thicken

Makhana last

Worth knowing

Makhana kheer

Makhana chaat