Cashew, Mushroom and Makhana Curry


Cashew, Mushroom and Makhana Curry

This recipe has been viewed 16788 times
5/5 stars  100% LIKED IT   
1 REVIEW ALL GOOD



The richness of this recipe resonates on your palate and in your memory long after you are done with the meal!

With a creamy tomato-onion gravy as the base, this luxuriant curry features an exciting mix of ingredients such as mushrooms and lotus seeds.

A generous dose of sautéed cashewnuts adds a nice crunch and flavour to the curry, making it a really special dish to place on the table. Relish the Cashew, Mushroom and Makhana Curry hot and fresh with naan or roti.

Try other delicious recipes like the Khoya Makhana and the Stuffed Veg Mushrooms with Paneer .

Cashew, Mushroom and Makhana Curry recipe - How to make Cashew, Mushroom and Makhana Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings

Ingredients

1/2 cup cashewnuts (kaju)
1 cup sliced mushrooms (khumbh)
1 1/2 cups lotus seeds (makhanas)
4 tbsp ghee
1 small stick cinnamon (dalchini)
3 cardamoms
2 cloves (laung / lavang)
2 bay leaves (tejpatta)
2 tsp chilli powder

For The Tomato Onion Gravy
2 cups roughly chopped tomatoes
1 cup roughly chopped onions
2 tbsp cashewnuts (kaju)

Method
For the tomato onion gravy

    For the tomato onion gravy
  1. Combine the tomatoes, onions, cashewnuts and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
  2. Cool and blend in a mixer till smooth. Keep aside.

How to proceed

    How to proceed
  1. Heat 2 tsp of ghee in a broad non-stick pan, add the makhana and sauté on a medium flame for 3 to 4 minutes. Transfer it in a plate and keep aside.
  2. In the same pan heat 1 tsp of ghee, add the cashewnuts and sauté on a medium flame for 1 to 2 minutes and keep aside.
  3. Heat the remaining ghee in a broad non-stick pan, add cinnamon, cardamom, cloves and bay leaves and sauté on a medium flame for few seconds.
  4. Add the prepared tomato onion gravy, chilli powder, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  5. Add the makhana, cashewnuts, mushroom, 1 cup of water and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
  6. Serve hot.

Reviews

Cashew, Mushroom and Makhana Curry
 on 08 Mar 17 03:08 PM
5

Cashew, Mushroom and Makhana Curry.. is just different.. the combination of the veggies and the nuts is just too good.. This goes well with the naan and roti.. Serving this recipe wit some extra butter .. it gives a very rich taste..