Makhana Curry (Lotus Seed Curry)

This is a delicious and healthy curry featuring makhana (puffed lotus seeds) in a rich, creamy, and flavorful gravy. Makhana has a unique, light, and airy texture that absorbs the flavors of the curry beautifully.

Yields: 4 servings Prep time: 15 minutes Cook time: 25 minutes

Ingredients

For Roasting/Frying:

• 2 cups makhana (puffed lotus seeds)

• 1 tbsp ghee or oil

For the Gravy:

• 2 tbsp ghee or oil

• 1 tsp cumin seeds

• 1 large onion, finely chopped

• 1 tsp ginger-garlic paste

• 2 medium tomatoes, pureed

• ½ cup cashews, soaked in warm water for 15-20 minutes

• ½ cup yogurt or cashew cream (for a vegan option)

• 1 tsp red chili powder (adjust to your spice preference)

• 1 tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp garam masala

• ½ tsp kasuri methi (dried fenugreek leaves), crushed

• Salt to taste

• 1-1.5 cups water

• 2 tbsp fresh cream (optional, for a richer finish)

• Fresh cilantro, chopped, for garnish

Instructions

1. Roast the Makhana: Heat 1 tbsp of ghee or oil in a pan over medium heat. Add the makhana and roast them, stirring continuously, until they become crunchy and light golden brown. This usually takes 3-5 minutes. Set them aside on a plate. This step is crucial for preventing the makhana from becoming soggy in the curry.

2. Prepare the Cashew Paste: Drain the soaked cashews and blend them with a little water to make a smooth paste. Set aside.

3. Sauté the Aromatics: In the same pan, heat 2 tbsp of ghee or oil. Add the cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until they turn translucent and golden brown.

4. Cook the Gravy Base: Add the ginger-garlic paste and sauté for a minute until the raw smell disappears. Now, add the tomato puree and cook until the oil begins to separate from the masala.

5. Add the Spices: Reduce the heat to low. Add the red chili powder, turmeric powder, and coriander powder. Mix well and cook for a minute, stirring constantly to prevent the spices from burning.

6. Create the Creamy Texture: Add the cashew paste and yogurt (or cashew cream) to the pan. Mix thoroughly and cook for 2-3 minutes, stirring continuously to prevent the yogurt from curdling.

7. Simmer the Curry: Pour in the water and mix well to form a smooth gravy. Bring it to a gentle simmer. Add salt to taste, garam masala, and crushed kasuri methi.

8. Add the Makhana: Once the gravy is simmering, add the roasted makhana. Stir gently to coat the makhana with the gravy. Be careful not to overmix, as they are delicate.

9. Finish the Curry: Cook for just 2-3 minutes. The makhana will absorb some of the gravy and become slightly soft but will retain a bit of their bite. Overcooking will make them mushy.

10. Garnish and Serve: Turn off the heat. If using, stir in the fresh cream. Garnish with chopped fresh cilantro. Serve hot with roti, naan, paratha, or steamed rice.

Tips for a Perfect Makhana Curry

• Roasting is Key: Do not skip the roasting step. It's what gives the makhana a great texture and prevents them from disintegrating in the curry.

• Don't Overcook: Add the roasted makhana at the very end and cook for only a few minutes. They soften very quickly.

• For a Richer Gravy: The cashew-yogurt base makes the curry creamy. You can also add 1/4 cup of heavy cream or coconut milk at the end for an even richer finish.

• Spice Level: Adjust the red chili powder according to your taste. You can also add a finely chopped green chili along with the ginger-garlic paste for a spicier kick.

• Vegan Option: Use cashew cream or coconut cream instead of yogurt and fresh cream. Use oil instead of ghee.