2 Delicious and Nutritious Makhana Curry Recipes You Must Try Today!

Makhana (fox nuts) isn’t just a healthy snack—it can also be transformed into rich and flavorful curries. Loaded with calcium, phosphorus, fiber, and essential minerals like magnesium, potassium, and iron, makhana supports bone strength and may aid in weight management due to its low-calorie content.

While most people enjoy makhana roasted or with milk, it's time to get creative! Below are two easy and unique makhana sabzi recipes that pair perfectly with roti or rice.

1. Creamy Makhana and Cashew Curry

Ingredients:

• 1 cup makhana

• 1 tbsp ghee

• 5–6 roasted cashews

• 1 tbsp pumpkin seeds

• 2 tbsp milk

• 1 tsp cumin seeds

• 1–2 whole dry red chilies

• ½ tsp turmeric powder

• ½ tsp red chili powder

• Salt to taste

• 1 tsp coriander powder

• ½ tsp garam masala

• Optional: 1 tsp sugar

• Water as needed

Preparation:

Heat 1 tsp ghee in a pan and roast the makhana until golden and crispy. Set aside.

In a blender, make a paste using pumpkin seeds, roasted cashews, and milk.

In another pan, heat 1 tbsp ghee. Add cumin seeds and whole red chilies. Sauté for a few seconds.

Add turmeric, chili powder, salt, coriander powder, and garam masala. Cook until the spices release aroma.

Stir in the paste and cook while stirring to avoid sticking. Add water or milk to reach your desired consistency.

Optional: Add sugar for a touch of sweetness.

Add the roasted makhana and remaining cashews. Simmer for a few minutes and serve hot.

2. Rich Makhana-Paneer-Matar Curry

Ingredients:

• 5–6 garlic cloves

• 1-inch ginger

• 4–5 black peppercorns

• 3 cloves

• 4 green cardamoms

• 2 green chilies

• 12–15 cashews

• 1 chopped onion

• 2 chopped tomatoes

• Salt, red chili powder, turmeric to taste

• 1 cup water (for gravy)

• 1 tbsp oil or ghee

• ½ tsp cumin seeds

• ½ tsp asafoetida (hing)

• 1 bay leaf

• ½ tsp Kashmiri red chili powder

• 1 tsp cumin-coriander powder

• ½ cup paneer cubes

• ½ cup boiled green peas

• 1 cup roasted makhana

• 1 tsp kasuri methi (dried fenugreek leaves)

• Chopped coriander for garnish

Preparation:

In a pan, combine garlic, ginger, whole spices, green chilies, cashews, onions, tomatoes, salt, and turmeric. Add water and cook until tomatoes soften.

Cool and blend into a smooth paste.

In another pan, heat ghee or oil. Add cumin, asafoetida, bay leaf, and dry spices. Cook for a few seconds.

Pour in the prepared tomato-onion paste. Add salt, garam masala, and a bit of water. Cook until the gravy thickens.

Add sugar, paneer cubes, peas, roasted makhana, kasuri methi, and coriander leaves. Cook for 2–3 minutes and serve hot.