Makhana and Dry Fruit Sabzi in Creamy Cashew Gravy
Ingredients
Main
- 2 cups Makhana fox nuts
- 10-12 Cashews split
- 8-10 Almonds soaked and peeled or raw (you can split a piece into two and use)
- 2 tbsp Raisins
- 1 tbsp Ghee / oil for roasting
For Gravy Paste:
- 8-10 Cashews broken
- 1½ tbsp Khus-khus poppy seeds (soaked in warm water for 30 mins)
- Milk / water as required for grinding
- 1/2 tbsp Whole Black Pepper
Other Gravy Ingredients:
- 2 tbsp Ghee / oil
- ½ tsp Cumin seeds/powder
- 2 Cloves
- 2 Green cardamom
- 1 Bay leaf
- 2 tbsp Fresh cream
- Salt – to taste
- ½ tsp Sugar
- ¼ tsp Garam masala
- Warm water / milk – as needed
Instructions
- Heat 1 tbsp ghee in a pan and roast the makhana on low flame until they turn crisp. Remove and keep aside.
- In the same pan, lightly fry almonds and cashews until golden, then set aside.
- Grind the soaked cashews, khus-khus and black pepper into a smooth paste using a little milk or water.
- Heat 2 tbsp ghee in a kadhai (wok) and add cumin seeds/powder, cloves, cardamom, and bay leaf.
- Add the prepared cashew–khus-khus paste and sauté on medium flame until the ghee begins to separate.
- Gradually add ½–¾ cup of warm water or milk, stirring to form a smooth gravy.
- Add salt, sugar, and garam masala, and cook for 4–5 minutes.
- Add the roasted makhana, fried cashews, almonds, and raisins, then simmer for 2–3 minutes to let the flavors blend.
- Stir in fresh cream, mix gently, and switch off the flame.
- Garnish with slivered almonds or saffron strands if desired, and serve hot with naan, roti, phulka, or rice!
Notes
Tips:
Always roast makhana well; otherwise, they turn soggy in gravy.
Use milk instead of water for a richer, restaurant-style taste