Cashew, Mushroom And Makhana Curry Recipe

Recipe By Slurrp

This Cashew, Mushroom, and Makhana Curry is a rich and flavorful vegetarian dish that combines the creaminess of cashews with the earthiness of mushrooms and the crunchiness of makhana. The cashews add a creamy texture to the curry, while the mushrooms provide a meaty flavor. The makhana, or fox nuts, add a unique crunch to the dish. This curry is perfect served over steamed rice or with naan bread for a satisfying and delicious meal.

4.8
17 Rating -
Rate
Vegdiet
47minstotal
47m.total
Cashew, Mushroom And Makhana Curry
plan
Bookmark

ingredients serve

Ingredients for Cashew, Mushroom And Makhana Curry Recipe

  • 1/5 cup Cashews, Soaked And Ground Into A Paste
  • 40 gram Mushrooms, Sliced
  • 1/5 cup Makhana
  • 0.40 Onions, Finely Chopped
  • 0.40 teaspoon Ginger Garlic Paste
  • 1/5 teaspoon Cumin Seeds
  • 1/2 Ves
  • 1/5 inch Cinnamon Stick
  • 1/5 teaspoon Turmeric Powder
  • 1/5 teaspoon Red Chili Powder
  • 1/5 teaspoon Coriander Powder
  • As required Salt To Taste
  • as per your need Fresh Coriander Leaves For Garnish
  • 0.40 tablespoon Oil

Directions: 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.
Nutrition
value
256
calories per serving
11 g Fat7 g Protein38 g Carbs18 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    7g
  • Carbs
    38g
  • Fiber
    18g

MacroNutrients

  • Carbs
    38g
  • Protein
    7g
  • Fiber
    18g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    291mg
  • Iron
    6mg
  • Vitamin A
    549mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    40mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    118mg
  • Manganese
    7mg
  • Phosphorus
    183mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp