23 March, 2025
MAKHANA CURRY RECIPE | FOX NUTS CURRY
Makhana Curry Recipe – A Creamy, Nutritious Indian Delight
Ever tried something so creamy, crunchy, and wholesome that you instantly added it to your weekly meal rotation? That’s Makhana Curry for you! Made from puffed Lotus Seeds (aka Fox Nuts), this North Indian delight is flavorful, filling, and super easy to make.
Whether you’re vegan, gluten-free, or just craving something different, this dish is about to be your new comfort food hero.
What is Makhana?
Origins and Cultural Significance
Makhana comes from the seeds of the Euryale ferox plant, found in India and parts of Asia. These seeds are harvested, dried, and popped—just like popcorn.
In Ayurveda, Makhana is prized for its cooling and healing properties. It’s often eaten during fasting and is a common sight in Indian temples and homes during festivals.
Nutritional Value of Makhana
Packed with protein, fiber, calcium, and magnesium, Makhana is a superfood in disguise. It’s low in calories, cholesterol-free, and perfect for guilt-free snacking or adding a nutritious twist to your meals.
Let’s get started with Makhana Curry Recipe.
Serves: 2 – 3
Ingredients Needed:
| Core Ingredient | For Gravy/Curry |
|---|---|
| 30 Grams Makhana (Fox Nuts) | 2 tsp Ghee (Clarified Butter) |
| 2 tsp Ghee (Clarified Butter) | 2 tsp Oil |
| 1 tsp Cumin Seeds (Jeera) | |
| 2 Onions | |
| 2 Green chillies | |
| 1 tsp Coriander Powder | |
| 1 tsp Red Chilli Powder | |
| ¼ tsp Turmeric Powder | |
| ¼ tsp Garam Masala | |
| 1 tsp Ginger (Chopped) | |
| 3 Tomatoes (chopped) | |
| 10-12 Cashew Nuts | |
| 200 ml Water | |
| ½ cup Fresh Cream | |
| ½ tsp Sugar | |
| Salt To Taste | |
| 1 tsp Kasuri Methi (Dried Fenugreek Leaves) |
Step By Step Recipe Guide:
1. Preparing the Makhana
- Heat 2 tsp Ghee in a pan.
- Add Makhanas and roast on low heat for 5–7 minutes, stirring continuously until they turn crisp and golden.
- Don’t skip this step—roasting enhances their nutty flavor and prevents them from getting soggy in the curry.
- Set the roasted Makhanas aside for further use.
Tips for Getting Perfect Crunch (How to Roast Makhana Properly)
- Keep the flame low.
- Avoid overcrowding the pan.
- Let them cool completely before adding to curry.
2. Making the Curry Base
- Heat Oil in a pan. Add Cumin Seeds and let them splutter.
- Cut Onions into big chunks and sauté until translucent. (Don’t overcook the onions. We don’t want onions brown as gravy will turn brown).
- Now add Green Chillies, Ginger, Coriander Powder, Turmeric Powder, Red Chilli Powder, and Garam Masala.
- Cook for a minute.
- Add Tomatoes and Cashew Nuts.
- Cook for 2 to 3 minutes.
- Add water and bring it to a boil.
- Cover the pan with a lid and cook for another 4 to 5 minutes.
- Once everything is cooked, switch off the flame and let the mixture cool down at room temperature.
- Transfer this cooked mixture to a grinder jar and grind it to a fine purée.
- Strain the purée.
- Heat Ghee (Clarified Butter) in a pan.
- Pour the prepared purée into the pan.
- Cook it for 4-5 minutes or until the raw smell goes off.
- Lower the heat and add Fresh Cream or Malai, Kasuri Methi, Sugar, and Salt to the cooked gravy.
- Give it a nice stir and let it simmer for a few more minutes.
- Nice and silky smooth gravy is ready to use.
3. Combine Roasted Makhana and the Curry Base
- Add roasted makhana to prepared gravy.
- Simmer for 5 minutes.
- Garnish with kasuri methi and roasted Cashews..
- Serve hot!
Cooking Tips & Tricks
- Don’t hold back on garam masala, cumin, turmeric, and coriander powder—they are the soul of this curry. You can also experiment with a dash of cinnamon or cardamom for an aromatic twist.
- If using coconut cream, reduce the amount of water.
Variations of Makhana Curry
Vegan Version
Use coconut cream and oil instead of dairy. The result? Just as creamy, but plant-powered.
Jain-Friendly Recipe
Skip onion and garlic, and replace them with boiled potatoes and a hint of ginger.
Rich Restaurant-Style Twist
Add some paneer cubes or a spoon of ghee at the end to mimic that luxurious restaurant texture.
Serving Suggestions
- Serve with jeera rice, chapati, or garlic naan,
- Pair it with a cool cucumber raita and lemon pickle.
- Sip on buttermilk or mint lemonade for balance.
Storage and Reheating Tips
How Long It Stays Fresh
Store in the fridge for up to 1 day.
Reheating Without Losing Texture
Add a splash of warm water while reheating to loosen the gravy. Avoid overcooking to maintain the crunch of makhana.
Health Benefits of Makhana Curry
- High in antioxidants and anti-aging properties
- Helps in blood sugar control
- Good for digestion and heart health
- Ideal post-workout meal due to protein content
Who Should Try Makhana Curry?
This dish is ideal for:
- Nutritious for Kids (milder version, without chillies)
- Adults on a low-calorie or high-protein diet
- Fasting days or religious feasts
- Dinner parties that need a wow-factor
FAQs
1. Can I make makhana curry without cream?
Yes! You can use coconut milk, cashew paste, or just skip it altogether for a lighter version.
2. Is makhana curry good for diabetics?
Absolutely! Makhana is low on the glycemic index and rich in fiber, making it diabetes-friendly.
3. Can I add vegetables to makhana curry?
Yes, peas, carrots, and bell peppers work great for extra nutrition and color.
4. How do I make it spicy?
Add green chilies or extra red chili powder to adjust the heat level.
5. Is makhana curry freezer-friendly?
Not really. Makhana can get soggy upon thawing. It’s best eaten fresh or refrigerated for a day or two.
Makhana Curry is more than just a recipe—it’s a revelation. It’s that rare combination of comfort food and nutrition powerhouse, wrapped in a creamy, dreamy gravy. Whether you’re cooking for yourself or to impress guests, this dish delivers flavor, flair, and health in every bite. Go ahead, give your regular meal a wholesome upgrade!