Protein Rich Makhana Curry - A Nutritious and Flavourful Recipe

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INTRODUCTION:
Welcome to a culinary adventure that brings together the allure of exotic spices, the comfort of creamy textures, and the unique charm of Makhana, also known as fox nuts. Join us as we explore the art of crafting a mouthwatering Makhana Curry that's bound to redefine your dining experience.
 

RECIPE IN A SHORT VIDEO:
 

INGREDIENTS:
  • Makhana (fox nuts) - 25g
  • Onion - 1 (big), 100g
  • Ginger - 1 inch (peeled)
  • Garlic - 8 cloves
  • Green chilli - 5
  • Dry coconut - 1 tablespoon, 15g
  • Black peppercorns - 1 teaspoon
  • Cloves - 3
  • Cinnamon - 1 inch
  • Green caradamom - 2
  • Poppy seeds - 1 tablespoon
  • Tomato - 1 (big), 90g
  • Curd - 4 tablespoon, 120g
  • Tumeric powder - 1/4 teaspoon
  • Coriander powder - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Coriander leaves - 2 tablespoon (finely chopped)
  • Water - 300ml
  • Salt to taste
  • Oil - 6 tablespoon



DIRECTIONS:

Makhana Fry:
  • Heat 2 tablespoons of oil in a pan over low flame.
  • Add the Makhana and sauté for 15 minutes, or until the Makhana becomes crunchy.
  • Transfer the roasted Makhana to a separate bowl.

Preparing Spice Paste:

  • Heat 2 tablespoons of oil in a pan over medium flame.
  • Add the black peppercorns, cloves, cinnamon, and green cardamom, chopped onion, green chillies, ginger, garlic cloves, and dry coconut to the pan. Sauté for 2 minutes or until the onion turns translucent.
  • Add the poppy seeds and sauté for 2 minutes.
  • Add the tomato to the pan and cook until it's completely soft and cooked.
  • Turn off the flame and allow the spices to cool down.
  • Once cooled, transfer the sautéed spices to a blender. 
  • Add the curd and 3 tablespoons of water to the blender. 
  • Blend to make fine paste.

Preparing Makhana Curry:

  • Heat 2 tablespoons of oil in a pan over low flame.
  • Add the turmeric powder, coriander powder, and cumin powder. Mix well add 2 tablespoons of water to the pan. Sauté until the spices become fragrant.
  • Add the blended spice paste into the pan over low flame. Stir cook for 5 minutes.
  • Add 300ml water and salt to the pan and stir cook for 15 minutes, allowing the flavors to meld.
  • Add the fried Makhana to the pan, mix well, and cover cook for 2 minutes.
  • Add the finely chopped coriander leaves and turn off the flame
  • Serve the aromatic Makhana Curry hot with steamed rice, roti, or naan.

CONCLUSION:
Elevate your dining experience with this aromatic and flavorful Makhana Curry. With the perfect combination of textures and spices, this dish is a testament to the beauty of Indian cuisine.

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