No Onion. No Garlic

Phool Makhana (Foxnut) and Cashew are the main ingredient in this curry.

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Make smooth paste of tomato, green chilli, and ginger for makhana sabzi

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Roast makhana (foxnut) and cashew in ghee till crisp. Set aside.

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Use ghee, cumin, and asafoetida as tadka for tomato paste.

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Fry tomato masala for 5 - 6 minutes or till oil starts oozing on the sides of the masala.

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You can skip adding spices like turmeric or red chilli if you are fasting.

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Add fresh malai (cream) to thicken the phool makhana curry.

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Add water is desired quantity to make extra gravy.

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At last, add roasted phool makhana and cashew. Simmer curry for 5 minutes.

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Enjoy Phool Makhana Curry with Poori

Get Full Recipe www.funfoodfrolic.com

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No Onion. No Garlic

Phool Makhana Curry

Phool Makhana (Foxnut) and Cashew are the main ingredient in this curry.

Ingredient

Make smooth paste of tomato, green chilli, and ginger for makhana sabzi

Step 1

Roast makhana (foxnut) and cashew in ghee till crisp. Set aside.

Step 2

Use ghee, cumin, and asafoetida as tadka for tomato paste.

Step 3

Fry tomato masala for 5 - 6 minutes or till oil starts oozing on the sides of the masala.

EXPERT TIP

You can skip adding spices like turmeric or red chilli if you are fasting.

EXPERT TIP

Add fresh malai (cream) to thicken the phool makhana curry.

Step 4

Add water is desired quantity to make extra gravy.

EXPERT TIP

At last, add roasted phool makhana and cashew. Simmer curry for 5 minutes.

Step 5

Enjoy Phool Makhana Curry with Poori

Get Full Recipe www.funfoodfrolic.com