A delicious and rich curry filled with the goodness of fox nuts, perfect for a midweek dinner. This dish incorporates various spices and ingredients to create a flavorful experience.
1: In a pan, roast the Makhana on medium-low heat for 5 minutes or until crisp, while stirring continuously. They should crumble when pressed. Remove from the heat and set aside.
2: Heat oil in the same pan and add cumin seeds, cardamom, and bay leaf. Add onion and saute just until it turns golden brown.
3: Add ginger garlic paste and saute for 1 minute. Add all the spice powders and salt, and saute for another minute on low heat.
4: Add tomato puree and sugar. Cover and cook for 4-5 minutes, stirring occasionally.
5: Add cashew paste and water. Cover and simmer for 10 minutes, stirring occasionally.
6: Add the roasted Makhana, garam masala powder, Kasuri methi, and coriander leaves. Mix and remove from the heat.
7: Serve warm with roti, naan, rice, pulao, or any Indian bread.
