You are here: Home> Cuisine > Indian Veg Recipes > North Indian Vegetarian Food > Cashew Mushroom Makhana Curry, Kaju Mushroom Makhana
cashew mushroom makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian |

Tarla Dalal
27 February, 2025


Table of Content
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
Tags
Preparation Time
15 Mins
Cooking Time
32 Mins
Total Time
47 Mins
Makes
5 servings
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)
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, 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 |
-
If you like cashew mushroom and makhana curry, then also try other recipes like
-
-
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)
-
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
-
-
Prefer to roast the makhana in a broad non-stick pan so they roast uniformly.
-
Remember to cool the tomato onion mixture before blending.
-
If you are serving this sabzi later, you might have to add water and adjust the consistency before reheating.
-
Prefer to roast the makhana in a broad non-stick pan so they roast uniformly.
-
-
While purchasing cashews in bulk or in a packaged container make sure that there is no evidence of moisture or insect damage.
- Also check that they are not shrivelled.
- They should look uniform in colour and size.
- If it is possible to smell the cashews, do so in order to ensure that they are not rancid.
-
While purchasing cashews in bulk or in a packaged container make sure that there is no evidence of moisture or insect damage.
-
-
When buying fresh button mushrooms, select mushrooms that are intact and firm, with tightly closed cap.
- Avoid mushrooms that are wrinkled, slimy, ragged, or spotted.
- If the gills are showing, it's an indication of age, and they are probably past their prime.
- Discoloured, broken and damaged mushrooms with soft spots should also be avoided.
-
When buying fresh button mushrooms, select mushrooms that are intact and firm, with tightly closed cap.
-
-
Makhana are usually sold in packaged form.
- Choose the seeds which are uniform in size.
- Check that they are not shrivelled as that is an indication of moisture.
-
Makhana are usually sold in packaged form.
-
-
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.
-
Add 1 cup roughly chopped onions.
-
Add 2 tbsp cashewnuts (kaju).
-
Add 1½ cups of water.
-
Mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
-
Cool and blend in a mixer till smooth. Keep aside.
-
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.
-
-
Heat 2 tsp of ghee in a broad non-stick pan.
-
Add 1 1/2 cups lotus seeds (makhanas).
-
Sauté on a medium flame for 3 to 4 minutes. This will make the makhanas crispy.
- Transfer it in a plate and keep aside.
-
Heat 2 tsp of ghee in a broad non-stick pan.
-
-
In the same pan heat 1 tsp of ghee.
-
Add 1/2 cup cashewnuts (kaju).
-
Sauté on a medium flame for 1 to 2 minutes and keep aside. This will add crispness to the kaju.
-
In the same pan heat 1 tsp of ghee.
-
-
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.
-
Add 1 small stick cinnamon (dalchini).
-
Add 3 cardamoms.
-
Add 2 cloves (laung / lavang).
-
Add 2 bay leaves (tejpatta).
-
Sauté on a medium flame for few seconds.
-
Add the prepared tomato onion gravy.
-
Add 2 tsp chilli powder.
-
Mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
-
Add the sauteed makhana.
-
Add the sauteed cashewnuts.
-
Add 1 cup sliced mushrooms (khumbh).
-
Add 1 cup of water.
-
Add salt to taste.
-
Mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
-
Serve cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian hot.
-
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.

Anjani
March 13, 2025, midnight

Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

Manali Gawad
March 13, 2025, midnight
Good for one time trial

Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

Nololi
March 13, 2025, midnight
Ihat it

Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! keep reviewing recipes and articles you loved.

Sudha Sood
March 13, 2025, midnight
It seems very delicious as well rich recipe, very different from others. Tomorrow I will definitely try. I''m fan of Tarla hi.

SudhaSood
March 13, 2025, midnight
I have tried this recipe today. It''s very delicious. Thank you so much. Waiting for another one.......

Tarla Dalal
March 13, 2025, midnight
Hi, Happy to know you have liked the recipe. Do keep trying more recipes and give us ypur feedback..

Padmini Srivastava
March 13, 2025, midnight
Very tasty. I added a few of the roasted maknhanas while grinding the gravy. Yum _x0001F44C_

Tarla Dalal
March 13, 2025, midnight
Padmini, thanks for the feedback and tip !

Riaa
March 13, 2025, midnight
Cashew, Mushroom and Makhana Curry.. is just different.. the combination of the veggies and the nuts is just too good.. This goes well with the naan and roti.. Serving this recipe wit some extra butter .. it gives a very rich taste..