Ingredients &<br />Instructions <br />Preheat a skillet or pan, add oil, and when the <br />oil is hot, add bay leaves, clove, green cardamoms,1 cinnamon bark <br />1 tbsp gram flour<br />Add ginger 1 tsp<br />and tomato paste 1 cup<br />Cook till oil separates.<br />Add a mixture of boiled milk, <br />green chilies and cashews.<br />Add cumin powder 1/2 tsp, coriander <br />powder 1/2 tsp and stir well.<br />Keep stirring, and then add 1 tsp fennel seeds, salt to taste, and little water. <br />Heat 1 tsp ghee in a kadai.<br />Add makhana, 60gm, slow-roast 4-5 min until crisp and slightly golden.<br />Transfer to a bowl.<br />Add the makhana to the curry<br />Mix well and then turn off the heat <br />Add coriander leaves. <br />Makhana Curry is ready to serve.
