Ingredients &
Instructions
Preheat a skillet or pan, add oil, and when the
oil is hot, add bay leaves, clove, green cardamoms,1 cinnamon bark
1 tbsp gram flour
Add ginger 1 tsp
and tomato paste 1 cup
Cook till oil separates.
Add a mixture of boiled milk,
green chilies and cashews.
Add cumin powder 1/2 tsp, coriander
powder 1/2 tsp and stir well.
Keep stirring, and then add 1 tsp fennel seeds, salt to taste, and little water.
Heat 1 tsp ghee in a kadai.
Add makhana, 60gm, slow-roast 4-5 min until crisp and slightly golden.
Transfer to a bowl.
Add the makhana to the curry
Mix well and then turn off the heat
Add coriander leaves.
Makhana Curry is ready to serve.
