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MAKHANA ( GORGON NUT ) MALAI CURRY

MAKHANA  ( GORGON NUT ) MALAI  CURRY

All you need is Oil - 3 tbsp Onion - 1 cup ( chopped ) Ginger garlic paste - 1 tsp Tomato puree - 3 tbsp Coriander powder - 2 tsp Turmeric powder - 1\2 tsp Red chili powder - 1 tsp Garam masala powder - 1\2 tsp Khoya - 100 g Matar - 1\2 cup Makhane - 6 cups Cashewnuts - 1\4 cup ( cut into halves ) Salt to taste Sugar - 1 tsp Lemon juice - 1 tbsp Fresh cream or malai - 3 tbsp Fresh coriander for garnishing

 

 

Method of preparation Heat oil in a heavy bottom pan. When the oil is hot, add onion. Fry till onions are slightly browned. Add ginger garlic paste. Fry till onions are golden brown. Add tomato puree and cook for a minute. Add coriander powder, turmeric powder, red chili powder, garam masala powder and salt. Add 1\2 cup water and cook for 2 minutes. Add khoya and cook for another minute. Add 4 cups of water and bring the masala to a boil. Add makhane, matar and cashewnuts. Cook till makhane are soft and water is almost reduced. Add sugar, lemon juice and fresh cream. Garnish with fresh coriander. Serve hot with zeera rice or parathe.

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