Makhana Curry Recipe – Vegan

Bored of the usual dal, curry and sabzi? Try this lip-smacking recipe of Makhana Curry that can be paired well with chapati and even rice.

Makhanas also called lotus seeds and foxnuts are packed with calcium, iron, fibre and are loaded with health benefits. They are usually consumed as a snack after roasting but this unique recipe will use them in a curry that tastes equally good. Make sure you roast the makhanas well before using them in the curry. Roasting makes the makhanas perfectly crisp. You just need a handful of ingredients to prepare this tempting curry. To make the curry thicker and richer in texture, we have used some roasted cashews in this recipe. Serve this dish to your guests during parties or during your family lunch or dinner.

Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below.

How to make Makhana Curry

Step 1 – Roast the makhana

Heat 1 tbsp oil in a pan. Add makhanas (lotus seeds) and stir continuously to roast the makhanas. Once roasted, take them out in a bowl.

Step – 2 Roast the cashews

Now heat 1 tbsp oil in a pan. Add cashews and fry them until a bit golden brown in colour. Once fried, take them out in a bowl.

Step 3 – Make tomato paste

Add roughly chopped tomatoes, ginger, garlic and roasted cashews to a blender. Blend to form a smooth paste.

Step 4 – Fry the onions

Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter. Now add chopped onions and fry until translucent.

Step 5 – Make curry

Add the tomato-cashew paste to the pan along with salt, turmeric, red chilli powder and coriander powder. Mix well and cover with a lid. Cook for 6-8 minutes. Now add 1 cup of water and bring to a boil.

Step 6 – Add the makhanas

Add roasted makhanas to the pan along with fresh cream and mix well. Cook for 4-5 minutes and turn off the flame.

Step 7 – Ready to be served

Garnish with chopped coriander leaves and serve.

Ingredients of Makhana Curry

• 1 cup lotus seed
• 1/2 teaspoon cumin seeds
• 2 tomato
• 4 cloves garlic
• 1 teaspoon red chilli powder
• salt as required
• 4 tablespoon vegetable oil
• 8 cashews
• 1 onion
• 1 inch ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander powder
• 2 tablespoon fresh cream
• 2 tablespoon coriander leaves