Kaju Makhana curry | Phool Makhana Gravy Curry

Veg Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 5


  • 75 gms Cashews (Whole)
  • 1 cup Lotus Seeds (Phool Makhana) (large cup)
  • For Gravy
  • 4 tbsp Oil
  • 1 inch Ginger
  • 7 - 8 Garlic Pods
  • 1 cup Onion
  • 1/4 cup Dry Coconut
  • 4 - 5 Green Chilli
  • 1/4 cup Pepper
  • 1 tbsp Poppy Seeds (Khus Khus)
  • 2 Tomatoes
  • 1/2 cup Curd
  • For the Curry
  • 2 tbsp Oil
  • 1/4 tsp Turmeric
  • 1 tsp Coriander Powder
  • 1/4 tsp Cumin (Zeera) Powder
  • Masala Gravy
  • 1.5 cup Water
  • Salt – To taste
  • 1 tsp Ghee
  • Coriander Leaves (Kothmir) chopped – a little


  1. Heat 2 tbsps oil in a pan. Fry cashew nuts to a golden brown colour and take out. In the same pan fry the Phool Makhanas on very low heat till crisp and keep aside.
  2. Now add 2 tbsps of oil for the gravy and add the spices (Ginger, garlic and pepper), onion, green chillies and coconut. Fry till onions turn light golden colour.
  3. Add Poppy seeds and fry till the Poppy seeds start to splutter. Now add tomatoes and cook till soft.
  4. Let the mixture cool. Then grind the whole in a mixer. Add curds and a little water to get a paste of a creamy texture.
  5. Now heat the oil reserved for curry. Put in turmeric, coriander powder and cumin powder and fry, Add little water to the masala and take care to avoid burning.
  6. Add the ground paste, salt and water to the fried masala. Close the lid and let it cook till gravy thickens and oil floats to the top. Keep stirring occasionally. (If the gravy appears too thick you may add a little water to get desired consistency).
  7. It will take 12- 15 minutes for the gravy to thicken and oil to separate. At this point add the fried cashew, fried Makhanas, chopped coriander leaves and ghee. Mix well and let cook. Take it down from the stove after two minutes.
  8. The ratio of spice is just ideal if this curry is to be eaten with Roti or Pulao. If you choose to eat it with plain rice you may need to increase the amounts of spices a little bit.