Phool Makhana Curry is a vegetarian Indian curry made with foxnuts without using onion and garlic. Learn how to make makhana sabzi in a few simple steps.
Combine chopped tomato, green chili, and ginger. Make a smooth puree in the blender using 1 - 2 tablespoons of water. Set aside.
Heat 2 tablespoons of ghee in a kadhai. Fry the foxnuts (makhana) until crisp. Keep stirring while roasting. Transfer to a plate. In the same kadhai add cashews and fry till they turn light golden in color. Transfer to a plate and set aside.
Heat the remaining ghee in the same kadhai. Add cumin seeds and asafoetida. Fry for 10 - 20 seconds. Next, add the tomato masala and fry the masala over low heat. Add the spices, salt, and cook till the oil starts separating from the tomato masala.
Add the cream and stir to combine nicely. Now add this stage if you like to make little gravy add approximately ¼ Cup of water. Stir to mix and simmer the curry over low heat for 5 - 6 minutes.
Add the roasted foxnut and cashew, stir to combine nicely. Cook for 2 – 3 minutes. Turn off the heat. Garnish with chopped coriander and cream.
Please Note: Add/Subsitute the ingredients according to your fasting diet preferences. You can skip adding spices like turmeric or red chilli and use fresh milk cream instead of readymade one.