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cashew mushroom makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian |

cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian | with 35 amazing images.



cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian is a luscious sabzi with a crunch to be enjoyed on every occasion. Learn how to make kaju mushroom makhana.

To make cashew mushroom and makhana curry, 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. Cool and blend in a mixer till smooth. Keep aside. 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 to a plate and keep aside. In the same pan heat 1 tsp of ghee, add the cashew nuts and sauté on a medium flame for 1 to 2 minutes and keep aside. Heat the remaining ghee in a broad non-stick pan, add cinnamon, cardamom, cloves and bay leaves and sauté on a medium flame for a few seconds. Add the prepared tomato onion gravy, chilli powder, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Add the makhana, cashew nuts, mushroom, 1 cup of water and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Serve hot.

The richness of kaju mushroom makhana 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 cashewnuts in the onion tomato mixture adds creaminess to the makhana curry vegetarian, while the sautéed cashewnuts adds a nice crunch and flavour to the curry, making it a really special dish to place on the table.

Relish the Indian mushroom makhana curry hot and fresh with naan or roti. Try other delicious sabzis like the methi malai paneer sabzi and dum aloo.

Tips for cashew mushroom and makhana curry. 1. Prefer to roast the makhana in a broad non-stick pan so they roast uniformly. 2. Remember to cool the tomato onion mixture before blending. 3. If you are serving this sabzi later, you might have to add water before reheating.

Enjoy cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian | with step by step photos.

Cashew Mushroom Makhana Curry, Kaju Mushroom Makhana

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

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


For Cashew Mushroom Makhana Curry
1/2 cup cashew nuts (kaju)
1 cup sliced mushrooms (khumbh)
1 1/2 cups lotus seeds (makhana)
4 tbsp ghee
1 small stick cinnamon (dalchini)
3 cardamoms (elaichi)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
2 tsp chilli powder
salt to taste

For The Tomato Onion Mixture
2 cups roughly chopped tomatoes
1 cup roughly chopped onions
2 tbsp cashew nuts (kaju)

Method
For the tomato onion mixture
    For the tomato onion mixture
  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. 2. Aside.

How to proceed
    How to proceed
  1. To make cashew mushroom makhana curry, 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.
Cashew Mushroom Makhana Curry, Kaju Mushroom Makhana recipe with step by step photos

If you like cashew mushroom and makhana curry
    If you like cashew mushroom and makhana curry
  1. If you like cashew mushroom and makhana curry, then also try other recipes like

What is cashew mushroom and makhana curry made of?
    What is cashew mushroom and makhana curry made of?
  1. Cashew mushroom and makhana curry is made of 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)

Tips for cashew mushroom and makhana curry
    Tips for cashew mushroom and makhana curry
  1. Prefer to roast the makhana in a broad non-stick pan so they roast uniformly. 
  2. Remember to cool the tomato onion mixture before blending.
  3. If you are serving this sabzi later, you might have to add water and adjust the consistency before reheating. 

How to select cashew nuts, kaju
    How to select cashew nuts, kaju
  1. While purchasing cashews in bulk or in a packaged container make sure that there is no evidence of moisture or insect damage.
  2. Also check that they are not shrivelled. 
  3. They should look uniform in colour and size.
  4. If it is possible to smell the cashews, do so in order to ensure that they are not rancid.

How to select mushrooms, khumb, dhingri
    How to select mushrooms, khumb, dhingri
  1. When buying fresh button mushrooms, select mushrooms that are intact and firm, with tightly closed cap. 
  2. Avoid mushrooms that are wrinkled, slimy, ragged, or spotted. 
  3. If the gills are showing, it's an indication of age, and they are probably past their prime. 
  4. Discoloured, broken and damaged mushrooms with soft spots should also be avoided.

How to select makhana, lotus seeds
    How to select makhana, lotus seeds
  1. Makhana are usually sold in packaged form. 
  2. Choose the seeds which are uniform in size.
  3. Check that they are not shrivelled as that is an indication of moisture.

For the tomato onion mixture
    For the tomato onion mixture
  1. For the tomato onion mixture of cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian, add 2 cups roughly chopped tomatoes in a deep non-stick pan.
  2. Add 1 cup roughly chopped onions.
  3. Add 2 tbsp cashewnuts (kaju). 
  4. Add 1½ cups of water.
  5. Mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
  6. Cool and blend in a mixer till smooth. Keep aside.

How to saute makhana
    How to saute makhana
  1. Heat 2 tsp of ghee in a broad non-stick pan.
  2. Add 1 1/2 cups lotus seeds (makhanas).
  3. Sauté on a medium flame for 3 to 4 minutes. This will make the makhanas crispy. 
  4. Transfer it in a plate and keep aside.

How to saute cashewnuts
    How to saute cashewnuts
  1. In the same pan heat 1 tsp of ghee.
  2. Add 1/2 cup cashewnuts (kaju). 
  3. Sauté on a medium flame for 1 to 2 minutes and keep aside. This will add crispness to the kaju. 

For the cashew mushroom and makhana curry
    For the cashew mushroom and makhana curry
  1. For the cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian, heat the remaining 1 tsp of ghee in a broad non-stick pan.
  2. Add 1 small stick cinnamon (dalchini).
  3. Add 3 cardamoms.
  4. Add 2 cloves (laung / lavang).
  5. Add 2 bay leaves (tejpatta).
  6. Sauté on a medium flame for few seconds.
  7. Add the prepared tomato onion gravy.
  8. Add 2 tsp chilli powder.
  9. Mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  10. Add the sauteed makhana.
  11. Add the sauteed cashewnuts.
  12. Add 1 cup sliced mushrooms (khumbh).
  13. Add 1 cup of water.
  14. Add salt to taste.
  15. Mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
  16. Serve cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian hot.

Reviews

Cashew, Mushroom and Makhana Curry
 on 17 Jun 21 03:18 PM
3

Good for one time trial
Tarla Dalal
17 Jun 21 03:32 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Cashew, Mushroom and Makhana Curry
 on 07 Nov 20 12:49 PM
5

Tarla Dalal
09 Nov 20 10:41 AM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Cashew, Mushroom and Makhana Curry
 on 13 Oct 20 05:53 PM
5

Ihat it
Tarla Dalal
14 Oct 20 08:29 AM
   Thanks for the feedback !!! keep reviewing recipes and articles you loved.
Cashew, Mushroom and Makhana Curry
 on 18 Jul 20 03:53 PM
5

Very tasty. I added a few of the roasted maknhanas while grinding the gravy. Yum 👌
Tarla Dalal
18 Jul 20 04:32 PM
   Padmini, thanks for the feedback and tip !
Cashew, Mushroom and Makhana Curry
 on 25 Nov 19 11:22 AM
5

I have tried this recipe today. It''s very delicious. Thank you so much. Waiting for another one.......
Tarla Dalal
25 Nov 19 04:33 PM
   Hi, Happy to know you have liked the recipe. Do keep trying more recipes and give us ypur feedback..
Cashew, Mushroom and Makhana Curry
 on 24 Nov 19 06:09 PM
5

It seems very delicious as well rich recipe, very different from others. Tomorrow I will definitely try. I''m fan of Tarla hi.
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..

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