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Cashew, Mushroom, and Makhana Curry

Team AckoFeb 8, 2024

Cashew, Mushroom, and Makhana Curry is an exotic delicious dish. The taste of the dish will linger in your taste buds and memory for a long time to come! This dish is healthy too, considering the nutritional value of mushrooms and makhana seeds

Contents

Ingredients to make Cashew, Mushroom, and Makhana Curry:

½ cup cashew nuts (kaju), 1 cup sliced mushrooms (khumbh), 1½ cups lotus seeds (makhanas), 4 tbsp ghee, 1 small stick cinnamon (dalchini), 3 cardamoms, 2 cloves (laung/lavang), 2 bay leaves (tejpatta), 2 tsp chilli powder

For the Tomato Onion Gravy:

2 cups roughly chopped tomatoes, 1 cup roughly chopped onions, 2 tbsp cashewnuts (kaju)

Steps to make Cashew, Mushroom, and Makhana Curry:

For the Tomato Onion Gravy:

1. Combine the tomatoes, onions, cashewnuts and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.

2. Cool and blend in a mixer till smooth. Keep aside.

3. In the same pan, heat 1 tsp of ghee, add the cashewnuts, and sauté on a medium flame for 1 to 2 minutes and keep aside.

4. Heat the remaining ghee in a broad non-stick pan, add cinnamon, cardamom, cloves and bay leaves and sauté on a medium flame for few seconds.

5. Add the prepared tomato onion gravy, chilli powder, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally

6. Add the makhana, cashewnuts, mushroom, 1 cup of water and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.

Serve warm.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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