Makhana Kaju Sabzi / Foxnuts and Cashewnuts in Creamy Spicy Gravy

This is one particular curry/sabzi, used to be in a menu, when something happens or someone very special visited our household. I remember so many occasions during my childhood, when this curry was made to serve in main course. Along with it many other side dishes were served and many variety of breads.

Days are gone but memories are still there and cherished. I love remembering my childhood days and the specialties I ate during those golden times. Learning from my mother how to cook those special dishes has always been the memorable moments of my life.

I've been busy moving back to India and settling down my kitchen all over again. It's like starting your household setup all over again after many years of marriage. Coming back to my own country has always been my dream and now it's livable. So Kitchen is starting to take shape and I cooked This special curry to start the cooking in the new kitchen.

So here is my recipe of Makhana Kaju Curry. Very rich, creamy and delicious curry to go with any kind of rice and chapati. Try it out and make your family go awe with it's taste. Leave your feedback in the comments section below. Until Next Time, Happy Cooking Friends...................... Saumya

Method of making Makhana Kaju Sabzi / Fox-nuts and Cashew-nuts in Creamy Spicy Gravy:

Wash the tomatoes and cut them into cubes, cut the green chilies and ginger piece roughly.

Grind tomatoes, green chilies, ginger pieces and soaked cashews to fine paste. Keep aside.

Heat oil in a pan, add cumin seeds and asafetida into it.

Now add the grind-ed paste to it. Roast it well.

Now add the dry spices, turmeric, coriander, red chili and garam masala into it.
Fry this over medium heat until the oil starts to appear on the sides and top of the masala.

While the gravy mix is cooking, roast the fox-nuts and cashews in another pan until they turn golden.

Stir the gravy mix in between to avoid it sticking on the pan. When the oil appears on top of the mix add one cup of water to it. Now add the salt and 1 tblspoon of fresh coriander and Kasuri methi  , stir it well.

Let the gravy boil. after one boil add the roasted cashews and foxnuts into the gravy.

Cover the pan with a lid for 5 minutes to let the foxnuts soak the spices into it.

Take out the curry on a serving platter and garnish with freshly chopped coriander and some fresh cream.
One of the best curry/sabzi is ready to be served with Parantha and Rice.
This recipe will go for Meat Free Monday , Monthly Masala Link Party  and Take a Bite Tuesday.

Ingredients:

Makhana / Phool Makhana/ Fox-nuts           - 1 cup
Kaju/ Cashew-nuts                                            - 15 nos
Oil                                                                      - 2 tspoon to roast nuts
Onion                                                                 - 1 small diced
Tomatoes                                                           - 4 medium diced
Green chilies                                                      - 2 chopped roughly
Cashew nut                                                         - 10 nos (soaked for 30 minutes to an hour)
Coriander                                                            - 2 tblspoon freshly chopped
Oil                                                                       - 2 tblspoon
Ginger                                                                 - 1 inch piece
Kasuri Methi                                                       - 1 tspoon
Asafetidaa                                                           - 1 pinch
Cumin seeds                                                        - 1/2 tspoon
Turmeric powder                                                 - 1/4 tspoon
Red chili powder                                                 - 1/4 tspoon
Coriander powder                                                - 1 tspoon
Garam Masala                                                      - 1/4 tspoon
Salt                                                                       - to taste
Water                                                                    - 1 cup to adjust the gravy thickness

Method:

Wash the tomatoes and cut them into cubes, cut the green chilies and ginger piece roughly.
Grind tomatoes, green chilies, ginger pieces and soaked cashews to fine paste. Keep aside.
Heat oil in a pan, add cumin seeds and asafetida into it.
Now add the grind-ed paste to it. Roast it well.
Now add the dry spices, turmeric, coriander, red chili and garam masala into it.
Fry this over medium heat until the oil starts to appear on the sides and top of the masala.
While the gravy mix is cooking, roast the fox-nuts and cashews in another pan until they turn golden.
Stir the gravy mix in between to avoid it sticking on the pan. When the oil appears on top of the mix add one cup of water to it. Now add the salt and 1 tblspoon of fresh coriander and Kasuri methi  , stir it well.
Let the gravy boil. after one boil add the roasted cashews and foxnuts into the gravy.
Cover the pan with a lid for 5 minutes to let the foxnuts soak the spices into it.
Take out the curry on a serving platter and garnish with freshly chopped coriander and some fresh cream.
One of the best curry/sabzi is ready to be served with Parantha and Rice.
This recipe will serve somewhat 4-5 people, depending onto the portion size you choose.

Kadhai Idli

Ingredients:

Idli Batter                                                 - 2 cups
Spinach/Fenugreek                                  - 1/2 cup very finely chopped (Optional)
Tomatoes/tamatar                                    - 3 medium, finely chopped
Onions                                                     - 2 medium, finely chopped
green chilies/hari mirch                          - 2, cut into 2
Garlic/lahsun                                           - 6-7 cloves,  julienned
Ginger/adrak                                           - 1 inch,  julienned
Bell peppers/capsicum/shimla mirch      - 2, julienned Mixed colored if available or only green
Mustard seeds                                          - 1 tspoon
Curry Leaves                                           - 5-8
Asafetida/Hing                                        - 1 pinch
Turmeric powder/haldi                            - 1/2 tspoon
Coriander powder/Dhaniya                     - 1 tblspoon
Garam masala powder                             - 1/2 tspoon
Amchoor                                                  - 1/2 tspoon
Sambhar Masala                                      - 1 tspoon
Fresh Coriander                                       - 2 tblspoon chopped
salt                                                           - to taste
Oil                                                           - 2 tblspoon
Water                                                       - 2 tblspoon

Method:

Mix Idli batter, salt  and spinach in a bowl.

Grease a steamer bowl and pour the batter into it.

Steam the idli cake for 25 minutes to make it a bit harder then regular soft idlis.
Once steamed, let it cool for few minutes.

Now cut the desired side cubes out of steamed idli cake.

In a deep and heavy bottom Pan heat the oil.
Now add the Mustard seeds, Asafetida, Curry leaves and green chilies cut into 2, saute for few seconds.













Now add ginger and garlic  julienne, saute these till the raw smell disappears.


Now add onions and saute till they start to become translucent.

Now add capsicum julienne into it and saute for 1 minutes.

Now add the chopped tomatoes. Cook for 1 minute.

Now add turmeric, coriander, sambhar masala and amchoor powder and salt to it..

Cook this masala for about 7 minutes. Add 2 tblspoon of water if the Masala seems to be very dry.
Meanwhile if you want to fry your Idli before cooking with masala you can do it now. I did not fry it to make it less oily. But if you go for big quantity cooking do fry the Idli otherwise mixing with masala in big quantity will break the Idli cubes easily.
If you are using fried idli cubes it will not absorb the water from masala but if your not using fried idli cubes, it will absorb all the water from masala and becomes a bit on drier side.
Add 2 tblspoon of water if the Masala seems to be very dry.
Now sprinkle garam masala powder and mix well.
Now its time to add the Idli cubes, mix the idli cubes and just switch off the flame.

Lastly add coriander leaves mix very gently to avoid breaking idli cubes.

Your Kadhai Idli is ready. It can be served as side dish for your dinner or lunch parties.
Serve the kadai Idli hot with Dal, Rotis or laccha parantha.

Gawar Fali Sabzi

Ingredients:

Gawar Fali / Cluster Beans                                   - 2 cups chopped/cut
Onion                                                                     - 1 cup finely chopped
Ginger-Garlic Puree                                               - 1 tblspoon
Turmeric powder/haldi                                           - 1/4 tspoon
Kashmiri red chilli powder                                     - 1/4 tspoon
Coriander powder/dhania powder                          - 1/2 tspoon
Garam masala powder                                            - 1/2 tspoon
Amchoor Powder                                                    - 1/4 tspoon
Cumin seeds/jeera                                                   - 1/4 tspoon
Asafetida                                                                 - a pinch
Salt                                                                          - to taste
Oil                                                                           - 2 tblspoon
Fresh Coriander                                                      - 1 tblspoon finely chopped

Method:

Wash and finely chop the Gawar Fali, keep aside.
Finely chop the onion.
Take a iron Karahi/Non-Stick Karahi/Heavy Bottom pan.
Heat some oil in Karahi, Add cumin seeds and hing.
Once they start crackling lower the heat and add finely chopped onion. Saute for 2 minutes.
Now add ginger garlic paste/puree. Saute for 1 minute.
Add all the dry masalas i.e. Haldi, Dhania, Salt, Amchoor, Red Chili and Garam masala. Mix well.
Now sprinkle some water, say 1 tblspoon, so that spices do not get burned or stick to pan.
Now add the chopped Gawar Fali and Mix well.
Now cover the pan/karahi with a lid and let it cook for 10-15 minutes. In between remove the lid couple of times carefully and mix the sabzi. Sprinkle some water if it starts to stick to the pan.
Cover and continue to cook till the falis become soft. If you do not want to cook for long time in the pan, parboil them in the microwave for 5-7 minutes and it will take just 5 minutes in the pan.
Garnish the sabzi with Coriander leaves and serve with Daal, Chapati and Rice.
This sabzi can a good addition to your thali for lunch or dinner menu.

Achari Tindora

Ingredients:

Tindora / Kundru                                                       - 500grms
Potatoes                                                                     - 2 diced in cubes
Onion                                                                         - 2 sliced
Garlic                                                                         - 10 cloves sliced
Cumin Seeds                                                              - 1 tspoon
Asafetida                                                                    - a pinch
Achari Masala                                                            - 4 tblspoon
Garam Masala                                                            - 1/2 tspoon
Salt                                                                             - to taste
Lemon Juice                                                               - 1 tblspoon
Oil                                                                              - 1 tblspoon
Coriander leaves                                                         - 2 tblspoon finely chopped

Method:

Wash the tindora and cut the tip and tail ends.
Peel, cut and wash Potatoes.
In a microwave safe bowl, cook the potatoes and tindora separately for 5 minutes.
Slit each Tindora into two-four, lengthwise and slice them into thin long strips.
Heat oil in a heavy bottomed pan.
Once the oil is hot, reduce heat to medium flame.
Add cumin seeds and let them splutter and add hing fry for a few seconds till the aroma starts to come.
Do not wait anymore add the sliced onion and garlic.  Fry them until golden brown.
Add Salt, Achari Masala and Garam Masala, mix well.
Now add par boiled potatoes, cook on medium heat for 5 minutes, keep sauteing so that it doesn't burn.
Now add parboiled sliced tindora, mix very well.
Reduce to low flame, cover with a lid, let it cook, approx 10 minutes.
Keep checking in between, turning them gently so that they don’t burn.
The cooked tindora and potato will lose moisture and begin to have a shrunken appearance.
Now on high flame roast them for 2 minutes and add lemon juice.
Garnish with fresh coriander leaves and serve as a side dish on your thali.
This can be a part of your Lunch or Dinner menu.
Chapati and Daal are the best companion for Achari Tindora.
For Achari Masala, please click here.

Cabbage-Peas Sabzi

Ingredients:

Cabbage/band gobhi/patta gobhi                            - 2 cups of shredded cabbage
Fresh peas/matar                                                    - 1/2 - 1 cup (your choice)
Potato                                                                     - 1/2 cup (optional)
Onion                                                                     - 1/2 cup finely chopped
Tomato                                                                   - 1/2 cup finely chopped
Ginger-Garlic Puree                                               - 1 tblspoon
Turmeric powder/haldi                                           - 1/4 tspoon
Kashmiri red chilli powder                                     - 1/4 tspoon
Coriander powder/dhania powder                           - 1/2 tspoon
Garam masala powder                                            - 1/2 tspoon
Amchoor Powder                                                    - 1/4 tspoon
Cumin seeds/jeera                                                   - 1/4 tspoon
Asafetida                                                                 - a pinch
Salt                                                                          - to taste
Oil                                                                           - 1 tblspoon
Fresh Coriander                                                      - 1 tblspoon finely chopped

Method:

Wash and shred/finely chop the cabbage, keep aside.
Wash the peas, Peel and cut potatoes, keep aside.
Finely chop the onion and tomato.
Take a iron Karahi/Non-Stick Karahi/Heavy Bottom pan.
Heat some oil in Karahi, Add cumin seeds and hing.
Once they start crackling lower the heat and add finely chopped onion. Saute for 2 minutes.
Now add ginger garlic paste/puree. Saute for 1 minute.
Now add finely chopped tomatoes. Mix well.
Add all the dry masalas i.e. Haldi, Dhania, Salt, Amchoor, Red Chili and Garam masala. Mix well.
Now sprinkle some water, say 1 tblspoon. Now cover with the lid and let it cook and mix well for about 5 minutes.
Now add the potatoes, peas mix well. Now add the chopped / shredded cabbage. Mix well.
Now cover the pan/karahi with a lid and let it cook for 10-15 minutes. In between remove the lid couple of times carefully and mix the sabzi.
cover and continue to cook till the peas and potatoes are soft.
If you do not get any water from the cabbage, you need to sprinkle some water in between of cooking time. Do not add a lot of water else the sabzi will get mushy.
once the peas and potatoes are soft, raise the flame to high and roast the sabzi well. If the sabzi is already very dry, no need to roast it for long time just give it a good 5 second mix on high flame.
Garnish the sabzi with Coriander leaves and serve with Daal, Chapati and Rice.

Achari Karela

Ingredients:

Karela / Bitter Gourd    - 1 cup round sliced
Onion                            - 2 medium finely chopped
Garlic                            - 5 cloves finely chopped
Green Chillies               - 2 finely chopped
Fresh Coriander            - 1 tblspoon chopped
Cumin Seeds                 - 1/4 tspoon
Asafetida                       - 1 pinch
Achari Masala               - 3 tblspoon ( Check the recipe for it by clicking)
Salt                                - to taste
Mustard oil                    - 2 tblspoon


Method:

First step is to cut and wash the bitter gourd.
Now we start with cooking by Heating mustard oil in a heavy bottom Kadhai or pan.
Add the bitter gourd slices into and roast untill brown.
Once slices are done, take them out on a paper towel.
Use the leftover oil for further cooking.
While the oil is hot, put cumin seeds and asafetida.
Once seeds starts to crackle add the onion and saute for 2 minutes.
Now add garlic and chilies into it, mix well.
Now add the achari masala and salt to it, mix it very well.
After a minutes of mixing everything, add bitter gourd slices and mix them well with the masala.
Mix well with masalas. careful about the flame, keep it medium.
After mixing it well, cover with the lid and let the karelas cook for about 5-10 minutes.
After about 5 minutes, check on it. The Karelas would be mixed well with everything.
Now give it a good mix in the pan and roast it again for few minutes.
Take it out in a serving dish and garnish with fresh coriander.
Achari Karela is ready to eat with besan roti or sattu ki roti.

Hare Chane ka Nimona

Ingredients:

Hare Chane/Green Gram      -1 cup or 250 grms
Onion                                    -1 big
Garlic                                    -5-6 cloves
Green Chillies                       -3
Fresh Coriander                    -2 tblspoon chopped
Cumin Seeds                        -1/4 tspoon
Asafetida                              -1 pinch
Turmeric powder                  -1/2 tspoon
Amchoor Powder                  -1/2 tspoon
Coriander powder                 -1/2 tspoon
Garam Masala                       -1/2 tspoon
Salt                                        -to taste
Mustard oil                            -2 tblspoon



Method:

Peel the green grams and take out the grams, wash and boil them for 1 whistle in pressure cooker.
If you are using dried ones like me soak them overnight and boil them for 4 whistle in pressure cooker.
Grind onion, garlic, green chillies into a smooth paste, keep it aside.
Then take half of the green grams and grind it into paste and keep it aside.
In a deep heavy bottom karahi/pan heat oil. Once oil is warm put cumin seeds, asafetida in it.
Once cumin start to splutter add the onion garlic chilli paste. Cook it until the raw smells goes away.
Now add all dry spices, Turmeric, coriander, amchoor, garam masala and salt. mix it well for 2 minutes.
Now add green gram paste in and fry for 2 more minutes.
Now add rest of whole green grams and mix them all.
Add 1 cup of water and cover it with a lid. Cook on low flame till the gravy starts to thicken up.
When Nimona is cooked take it our in a serving dish and sprinkle some fresh coriander on it and serve with sattu ki roti or makke ki roti.

Spring Onion and Cabbage Sabzi

Ingredients:

Hara saag / Spring onion              -1 cup
Bandhgobhi/Cabbage                    -1 cup
Potato                                            -1 medium sliced thinly
Onion                                            -1 small sliced thinly
Green Chillies                               -3 sliced
Fresh Coriander                             -2 tblspoon chopped
Cumin Seeds                                  -1/4 tspoon
Asafetida                                        -1 pinch
Turmeric powder                           -1/2 tspoon
Amchoor Powder                          -1/2 tspoon
Coriander powder                         -1/2 tspoon
Garam Masala                              -1/2 tspoon
Salt                                               -to taste  
Mustard oil                                  -1 tblspoon

Method:

First step is to cut and wash the potato, spring onion and cabbage.
Now we start with cooking by Heating mustard oil in a heavy bottom Kadhai or pan.
Once oil is warm, put cumin seeds and asafetida.
Once seeds starts to crackle add the sliced onion and saute for 2 minutes.
Now add chilies into it, mix well.
Add the potato slices into it, fry them in the oil for 2-3 minutes.
Now add the ground spices, turmeric, coriander, amchoor, garam masala and salt to it, mix it very well.
After 1 minutes of mixing everything, add spring onion and cabbage into it.
Mix well with masalas. careful about the flame. It should not be very high. Keep the flame to medium at all times.
The potatoes will cook into the water saag and cabbage will release, so do not need to add any water to this saag.
After mixing it well, cover with the lid and let the saag cook for about 10 minutes.
After 10 minutes, check on it. The potatoes will be soft and cabbage and spring onions would be mixed will with everything.
Now give it a good mix in the pan. Take it out in a serving dish and garnish with fresh coriander.
Saag is ready to eat with besan or methi paratha.

Methi Matar Malai

Ingredients:

Fresh Fenugreek/Methi                - 2 cups
Fresh Green Peas                        - 1 cup
Full Cream /Malai                         - 2 tblspoon
Onion                                            - 1 medium chopped
Garlic                                            - 5-6 cloves finely chopped
Ginger                                           - 1/2 inch grated
Green Chillies                               - 1 tblspoon finely chopped
Cumin Seeds                                - 1/2 tspoon
Asafetida                                      - a pinch
Turmeric powder                          - 1/2 tspoon
Coriander powder                        - 1 tspoon
Garam Masala                             - 1/2 tspoon
Amchoor Powder                         - 1/2 tspoon
Mustard Oil                                  - 1 tblspoon

Method:

Wash and finely chop the Methi, keep it aside in a bowl.
Heat mustard oil in a heavy bottom iron Kadhai or Pan.
When oil is warm put cumin and asafetida into it.
once cumin start to splutter add chilli, garlic and ginger. roast them untill golden brown, now add the onion.
Once added the onion cook it until onion is translucent.
Now add the dry spices, turmeric, coriander, amchoor, garam masala and mix well with onion mix.
After 1 minute of mixing, add the green peas. Mix it well again for 5 minutes.
Now add methi into the pan and mix well.
Now cover it with the lid and cook it untill the water methi leaves is gone and peas are cooked.
Once peas are cooked turn off the flame.
Now add the Malai into the pan and mix well.
Your Methi Matar Malai is ready to eat for your Lunch or Dinner. Serve it with Daal and Paratha of your choice.

Sarso Ka Saag

Ingredients:

For the saag:

Mustard leaves/sarson ke patte                      - 1 Bunch, chopped
Spinach leaves/palak                                      - 1/2 Bunch, chopped
Fenugreek/methi                                            - 1/2 Bunch, chopped
chenopodium/bathua leaves                           - 1/2 Bucnh, chopped (Optional)
White Radish Leaves/ Mooli ke Patte            - 1/2 Bucnh, chopped (Optional)
Water                                                              - 2 cups
Maize flour/Polenta/Cornmeal                       - 1 cup
Salt                                                                  - to taste

For the tadka/tempering:

Oil/Ghee/Makkhan                                    - 2 tblspoon
Garam Masala                                           - 1/2 tspoon
Red chili powder                                       - 1/2 tspoon
Asafoetida                                                 - 2 pinch
Onions                                                       - 2 medium sized finely chopped
Ginger                                                       - 2 inch finely chopped
Green chilies                                             - 2-3 finely chopped
Garlic                                                        - 6-7 finely chopped



Method:

Firstly clean thoroughly and chop all the greens.
Wash the greens very well.

Take a pressure cooker or deep saucepan add all the ingredients listed under saag except for maize flour.

Cover the pressure cook and cook for 15 minutes.
If cooking in a pan, then cover and let the greens cook till they are tender and kind of mixed very well. Do check the greens occasionally.

Now take a Dasher/Potato Masher/Mathani, and mash the greens very well and keep mashing for around 6-7 minutes until they blend together and looks smooth.

Now mix the maize flour with spoon, put one spoon at a time and mix and another spoonful again and mix. Do not mix all the maize flour at once else it will be lumpy and you have to use the mixer or blender for it.

Once mixed well and look smooth puree again, now is the time to prepare the Tadka for Saag.
Take a deep pan, heat Oil or Ghee or Makkhan.

Add the chopped onions, Ginger and Garlic, saute them until light brown.

Add the prepared saag to this tadka pan. Stir and simmer for a couple of 7-10 minutes. stir occasionally.

Serve sarson ka saag hot with Makke ki Roti, Salad and Daal Makhni.