Shahi makhana curry

Ingredients

• Cravana Raw Makhana — 2 cups (about 40g)
• Ghee or oil — 2 tbsp
• Onion — 1 large, roughly chopped
• Tomatoes — 3 medium, roughly chopped
• Cashews — 12–15
• Ginger-garlic paste — 1 tsp
• Cumin seeds — ½ tsp
• Kashmiri chilli powder — 1 tsp; turmeric — ¼ tsp; coriander powder — 1 tsp
• Garam masala — ½ tsp; kasuri methi — 1 tsp
• Fresh cream — 2 tbsp; salt to taste; coriander to garnish

Method

1. Roast the makhana in 1 tsp ghee on low heat until crisp. Set aside.
2. In the same pan, cook the onion, tomatoes and cashews with a splash of water until soft. Cool and blend to a smooth paste.
3. Heat the remaining ghee, crackle the cumin, then add ginger-garlic paste and cook for a minute.
4. Add the blended paste and the powdered spices. Cook on medium heat until the ghee separates, about 8 minutes.
5. Add ¾ cup water and salt, simmer for 3 minutes, then stir in cream, garam masala and crushed kasuri methi.
6. Add the makhana just before serving and garnish with coriander. Serve with naan, roti or jeera rice.

Add the makhana at the very end. Two minutes in the gravy keeps a little bite; longer and it turns soft and spongy.