Cashew, Mushroom And Makhana Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped mushrooms and cook until they release their moisture.
• STEP 5.Add cashew paste and cook for a few minutes until the raw smell disappears.
• STEP 6.Add makhana and cook for another 2-3 minutes.
• STEP 7.Add water or vegetable broth to adjust the consistency of the curry.
• STEP 8.Season with salt and simmer for 5-7 minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Soak cashews in warm water for 15 minutes before making the paste for a smoother texture.
• You can add other vegetables like bell peppers or peas to the curry for added flavor and nutrition.
• To make the curry spicier, add more red chili powder or green chilies according to your taste.
• If you prefer a creamier curry, you can add a splash of coconut milk or cream at the end.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the cashew, mushroom, and makhana curry hot with steamed rice or naan bread for a complete meal.