Navratri Special Makhana Curry With Prahna's Lakadong Turmeric

Let the festive season begin on the healthiest note with the most appetizing recipe prepared by Vijay Thapliyal - Executive Chef, at The Lodhi, New Delhi

Roasted Makhana 80 gm
Fresh Tomato 100 gm
Cashew Nut 30 gm
Green Chilli 4 gm
Sendha Namak To Taste
Cumin Powder 2 gm
Turmeric Powder 1 gm
Desi Ghee 40 ml
Fresh Cream 20 ml
Fresh Coriander For Garnish





  • Take half quantity of ghee in a pan and when it gets warm, add phool makhana. Roast over very low flame till it gets crunchy. Remove from the flame, transfer to a plate and keep aside.
  • Boil cashew nuts and make smooth paste in grinder.
  • Make separate raw tomato puree and green chili paste in blender.
  • Add ghee to the pan and when it gets warm, add tomato puree and sauté for 4-5 minutes. Now add green chili paste, cumin powder, turmeric powder, and cook for 5 to 10 minutes. Add cashew nut paste, sendha namak, and check for seasoning.
  • Now add phool makhana and cook again for 2-3 minutes, or till makhana became soft.
  • Check for seasoning, garnish with fresh cream and coriander. Serve hot with kuttu ki puri.

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