Phool Makhana Curry

Roasted fox nuts in a creamy tomato gravy — a festival-day favourite that's ready in 25 minutes.

Serves 3 · 25 min

Ingredients

• 200g phool makhana (fox nuts)

  Laxmi · $8.00

  In stock

• Onion, tomato, cashews, milk or cream, garam masala, oil(pantry)

  Pantry

Method

1. 1

   Dry-roast 200g phool makhana in a little ghee until crisp; set aside.

2. 2

   Blend onion, tomato and cashews; cook the paste in oil with garam masala until thick and glossy.

3. 3

   Add a splash of milk or cream and salt; simmer to a smooth gravy.

4. 4

   Fold in the roasted makhana, simmer 5 minutes so they soak up the gravy, and serve with roti or rice.