cashew mushroom makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry

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cashew mushroom makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian |

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Tarla Dalal

27 February, 2025

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Table of Content

About Cashew Mushroom Makhana Curry, Kaju Mushroom Makhana

Ingredients

Methods

If you like cashew mushroom and makhana curry

What is cashew mushroom and makhana curry made of?

Tips for cashew mushroom and makhana curry

How to select cashew nuts, kaju

How to select mushrooms, khumb, dhingri

How to select makhana, lotus seeds

For the tomato onion mixture

How to saute makhana

How to saute cashewnuts

For the cashew mushroom and makhana curry

Nutrient values

cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian | with 35 amazing images.

cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian is a luscious sabzi with a crunch to be enjoyed on every occasion. Learn how to make kaju mushroom makhana.

To make cashew mushroom and makhana curry, combine the tomatoes, onions, cashewnuts and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool and blend in a mixer till smooth. Keep aside. Heat 2 tsp of ghee in a broad non-stick pan, add the makhana and sauté on a medium flame for 3 to 4 minutes. Transfer it to a plate and keep aside. In the same pan heat 1 tsp of ghee, add the cashew nuts and sauté on a medium flame for 1 to 2 minutes and keep aside. Heat the remaining ghee in a broad non-stick pan, add cinnamon, cardamom, cloves and bay leaves and sauté on a medium flame for a few seconds. Add the prepared tomato onion gravy, chilli powder, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Add the makhana, cashew nuts, mushroom, 1 cup of water and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Serve hot.

The richness of kaju mushroom makhana resonates on your palate and in your memory long after you are done with the meal! With a creamy tomato-onion gravy as the base, this luxuriant curry features an exciting mix of ingredients such as mushrooms and lotus seeds.

A generous dose of cashewnuts in the onion tomato mixture adds creaminess to the makhana curry vegetarian, while the sautéed cashewnuts adds a nice crunch and flavour to the curry, making it a really special dish to place on the table.

Relish the Indian mushroom makhana curry hot and fresh with naan or roti. Try other delicious sabzis like the methi malai paneer sabzi and dum aloo.

Tips for cashew mushroom and makhana curry. 1. Prefer to roast the makhana in a broad non-stick pan so they roast uniformly. 2. Remember to cool the tomato onion mixture before blending. 3. If you are serving this sabzi later, you might have to add water before reheating.

Enjoy cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian | with step by step photos.

Cashew Mushroom Makhana Curry, Kaju Mushroom Makhana recipe - How to make Cashew Mushroom Makhana Curry, Kaju Mushroom Makhana

Ingredients

For Cashew Mushroom Makhana Curry

1/2 cup cashew nuts (kaju)

1 cup sliced mushrooms (khumbh)

1 1/2 cups lotus seeds (makhana)

4 tbsp ghee

1 small stick cinnamon (dalchini)

3 cardamom (elaichi)

2 clove (laung / lavang)

2 bay leaf (tejpatta)

2 tsp chilli powder

salt to taste

For The Tomato Onion Mixture

2 cups roughly chopped tomato

1 cup roughly chopped onion

2 tbsp cashew nuts (kaju)

Method

For the tomato onion mixture

Combine the tomatoes, onions, cashewnuts and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
2. Aside.

How to proceed

To make cashew mushroom makhana curry, heat 2 tsp of ghee in a broad non-stick pan, add the makhana and sauté on a medium flame for 3 to 4 minutes. Transfer it in a plate and keep aside.
In the same pan heat 1 tsp of ghee, add the cashewnuts and sauté on a medium flame for 1 to 2 minutes and keep aside.
Heat the remaining ghee in a broad non-stick pan, add cinnamon, cardamom, cloves and bay leaves and sauté on a medium flame for few seconds.
Add the prepared tomato onion gravy, chilli powder, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Add the makhana, cashewnuts, mushroom, 1 cup of water and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
Serve hot.

Cashew Mushroom Makhana Curry, Kaju Mushroom Makhana recipe with step by step photos

If you like cashew mushroom and makhana curry

1. If you like cashew mushroom and makhana curry, then also try other recipes like
  - moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with amazing 18 images.
  - onion karela sabzi | pyaz wale karele | bitter gourd sabzi | healthy onion karela sabzi | with 24 amazing images.
  - paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi |

What is cashew mushroom and makhana curry made of?

1. Cashew mushroom and makhana curry is made of 1/2 cup cashewnuts (kaju), 1 cup sliced mushrooms (khumbh), 1 1/2 cups lotus seeds (makhanas), 4 tbsp ghee
  1 small stick cinnamon (dalchini), 3 cardamoms, 2 cloves (laung / lavang), 2 bay leaves (tejpatta), 2 tsp chilli powder.
  
  For The Tomato Onion Gravy
  2 cups roughly chopped tomatoes
  1 cup roughly chopped onions
  2 tbsp cashewnuts (kaju)

Tips for cashew mushroom and makhana curry

1. Prefer to roast the makhana in a broad non-stick pan so they roast uniformly.
2. Remember to cool the tomato onion mixture before blending.
3. If you are serving this sabzi later, you might have to add water and adjust the consistency before reheating.

How to select cashew nuts, kaju

1. While purchasing cashews in bulk or in a packaged container make sure that there is no evidence of moisture or insect damage.
2. Also check that they are not shrivelled.
3. They should look uniform in colour and size.
4. If it is possible to smell the cashews, do so in order to ensure that they are not rancid.

How to select mushrooms, khumb, dhingri

1. When buying fresh button mushrooms, select mushrooms that are intact and firm, with tightly closed cap.
2. Avoid mushrooms that are wrinkled, slimy, ragged, or spotted.
3. If the gills are showing, it's an indication of age, and they are probably past their prime.
4. Discoloured, broken and damaged mushrooms with soft spots should also be avoided.

How to select makhana, lotus seeds

1. Makhana are usually sold in packaged form.
2. Choose the seeds which are uniform in size.
3. Check that they are not shrivelled as that is an indication of moisture.

For the tomato onion mixture

1. For the tomato onion mixture of cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian, add 2 cups roughly chopped tomatoes in a deep non-stick pan.
2. Add 1 cup roughly chopped onions.
3. Add 2 tbsp cashewnuts (kaju).
4. Add 1½ cups of water.
5. Mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
6. Cool and blend in a mixer till smooth. Keep aside.

How to saute makhana

1. Heat 2 tsp of ghee in a broad non-stick pan.
2. Add 1 1/2 cups lotus seeds (makhanas).
3. Sauté on a medium flame for 3 to 4 minutes. This will make the makhanas crispy.
4. Transfer it in a plate and keep aside.

How to saute cashewnuts

1. In the same pan heat 1 tsp of ghee.
2. Add 1/2 cup cashewnuts (kaju).
3. Sauté on a medium flame for 1 to 2 minutes and keep aside. This will add crispness to the kaju.

For the cashew mushroom and makhana curry

1. For the cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian, heat the remaining 1 tsp of ghee in a broad non-stick pan.
2. Add 1 small stick cinnamon (dalchini).
3. Add 3 cardamoms.
4. Add 2 cloves (laung / lavang).
5. Add 2 bay leaves (tejpatta).
6. Sauté on a medium flame for few seconds.
7. Add the prepared tomato onion gravy.
8. Add 2 tsp chilli powder.
9. Mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
10. Add the sauteed makhana.
11. Add the sauteed cashewnuts.
12. Add 1 cup sliced mushrooms (khumbh).
13. Add 1 cup of water.
14. Add salt to taste.
15. Mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
16. Serve cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian hot.