Kadhi makhana is a North Indian curry made by frying makhana (fox nuts), then simmering them in a yoghurt and gram flour (besan) based gravy. Spiced with turmeric, chilli, cumin and coriander powders, and tempered with a chaunk of dried chillies, bay leaves, hing, jeera and ginger, this dish has mild but complex flavours. Garnished with a sprinkle of kasuri methi, it pairs perfectly with jeera rice.
Sunrise tip: For a richer flavour, toast the makhana until they turn a nice golden-brown colour. This brings out their natural nutty taste.
Time: 8 minutes
Heat 2 tbsp ghee in a pan on medium flame. Once hot, add the makhana and toast them, stirring frequently, until they turn light golden-brown in colour. Remove onto a plate and set aside.
Time: 10 minutes
In a large mixing bowl, add the besan, yoghurt, Sunrise Dhania Powder, Sunrise Lal Mirch Powder, Sunrise Haldi Powder, Sunrise Jeera Powder and salt. Whisk well until no lumps remain.
Gradually pour in 400 mL water, whisking continuously, to get a smooth batter-like consistency.
Time: 15 minutes
Transfer the kadhi mixture to the same pan used for toasting makhana. Place on medium heat and stir continuously.
As it comes to a gentle boil, pour in the remaining 400 mL water. Keep stirring and let it simmer for 8-10 minutes until the raw smell of besan goes away. The kadhi will thicken slightly.
Add the toasted makhana to the kadhi and mix well. Let it simmer for 2 more minutes. Turn off the heat.
Time: 5 minutes
Heat 1 tbsp ghee in a small pan. Once hot, add the dried red chillies, bay leaves and Sunrise Jeera Seeds. Let them splutter for a few seconds.
Add the Sunrise Hing Powder and ginger strips. Sauté for 30 seconds more and turn off the heat.
Time: 2 minutes
Pour the prepared chaunk over the kadhi makhana in the pan. Sprinkle Sunrise Kasuri Methi on top.
Transfer to a serving bowl. Serve hot with jeera rice.
Side Dish: Jeera rice, Roti, Naan