Aloo makhana brings tender potatoes and crunchy makhana (fox nuts) in the spicy tomato-onion gravy. This North Indian - style curry is suitable with hot roti, puris or boiled rice, and adds elegance to a festive plate or everyday meal.
Ingredients:
- 2 tablespoons of oil or ghee
- 1 cup of flower makhana (fox nuts), roasted
- 2 cups baby potatoes (about 8-10), boiled and peeled
- 1 cup of tomato
- 1 teaspoon cumin
- 1 teaspoon fennel powder or seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon ginger powder
- 1 teaspoon cashew nut powder
- 1/2 teaspoon Kasuri methi
- Salt, to taste
- 2 tablespoons fresh cream or yogurt
- Fresh coriander leaves for decoration
Method :
- Roast the Makhana
- Heat 1 tablespoon oil on medium heat. Add makhana, constantly stirring with butter and roast until lightly golden and crisp.
- Transfer to a bowl and set to side.
- Cook the base
- In the same pan, add the remaining 1 tablespoon of oil. Add cumin, ,let it crackle.
- Stir in ginger powder (or fresh ginger) and cook for 30 seconds
- Make gravy
- Add Tomato Cubes; cook until they are soft and the oil starts to separate .
- Add in turmeric, chilli, coriander and fennel powder; Fry for another minute.
- Stir in ginger powder (or paste) and enough water to make creamy sauce.
- Finish the curry
- Add boiled potatoes and crushed fenugreek.
- Pour cup cups into water, season with salt, and simmer on low heat for 5 minutes.
- Add in butter and cream/yogurt , Cook for 2-3 minutes more.
- Serve
- You can have it with roti or rice.
Tips and Tricks:
- To increase the richness, add some Ghee.
- Add a little milk or water to reach your desired consistency, if the gravy is too thick.
- Before adding tomatoes ,add spices (coriander, chilli, turmeric) .
