Navratri Dish
Navratri is a festival that lasts for 9 days, during which fasting is observed. It is a festival that brings the entire family together. During these 9 days of fasting, everyone follows a strict diet. In such a scenario, many people wonder what to eat during the fast that is not only tasty and delicious but also healthy.
Today, we are going to share a dish that is perfect for Navratri fasting, and you can also make it after Navratri for lunch or dinner. The dish is called Kaju Makhana Curry.
It is a flavorful, delicious, and creamy dish made with cashews (kaju) and fox nuts (makhana). Let’s go step by step to understand how to prepare this dish.
Ingredients
- Cashews (Kaju) – 1 cup (soaked for 30 minutes)
- Fox nuts (Makhana) – 1 cup
- Tomatoes – 2, finely chopped
- Green chili – 1, slit
- Ginger-garlic paste – 1 tablespoon
- Cumin seeds – 1/2 teaspoon
- Asafoetida (Hing) – a pinch
- Cumin powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Red chili powder – 1 teaspoon
- Garam masala – 1/2 teaspoon
- Fresh cream or coconut cream – 2 * tablespoons (optional, for a richer curry)
- Salt – to taste
- Ghee or oil – 2 tablespoons
- Water – 1 to 1.5 cups
- Coriander leaves – for garnishing
- Fresh lemon juice – 1 teaspoon (optional)
Cooking Method
Roasting Cashews and Makhana:
First, you need to make a paste of cashews and makhana for the Kaju Makhana Curry dish. Take a non-stick pan and heat 1 teaspoon of ghee on low heat. Once the ghee is hot, roast the cashews and makhana for 5 minutes until they turn golden brown.
Making the Curry
To prepare the curry for the Kaju Makhana Curry, add finely chopped onions to the same pan. Cook the onions until they turn golden brown. After that, add ginger-garlic paste and cook it well until the raw smell disappears.
Adding Tomatoes and Spices
Next, add the tomato puree to the pan, followed by all the powdered spices: cumin powder, coriander powder, turmeric powder, and red chili powder, as per your taste. Let this mixture cook for 10 minutes, stirring occasionally.
Simmering the Curry
After 10 minutes, add 1 cup of water to the curry and let it simmer for 5 minutes with the lid on. You can adjust the consistency of the curry depending on how thick or thin you want it.
Final Steps
Once the curry has simmered, add the roasted cashews and makhana to the curry and mix well. Stir everything together and cook for a few more minutes.
Serving
Your curry is now ready. You can garnish it with fresh cream (for richness), kasuri methi (dried fenugreek leaves), and salt to taste. You can also add a teaspoon of fresh lemon juice for a zesty touch.
