A homestyle salan where makhana (fox nuts) simmers in a deeply bhunao-ed masala — the kind of curry that tastes better on day two, if it lasts that long. Gives you a proper meal in 40 minutes.
Prep 15 min Cook 25 min Serves 4 Medium
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧂Saltto taste
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Cumin Seeds1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🫙Peanuts2 tbsp
🫙Tamarind Paste1 tbsp
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🫙Sesame Seeds2 tbsp
🌰Makhana (Fox Nuts)250 g, chopped
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.
2
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
6
Grind sesame and peanuts with the tamarind for that tart, nutty Hyderabadi gravy.
7
Add the makhana (fox nuts) and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
8
Season with salt, garam masala and reduce to the consistency you like.
9
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
Chef's tip
Leftovers thicken; loosen with a splash of hot water when reheating.
Video: मखाना की सब्जी | Makhana ki sabji | Makhana sabji kse bnaye Easy Dinner Recipe · on YouTube
Table.
🇮🇳 Indian
Makhana Salan
Time
40 min
Serves
4
Level
Medium
Prep / cook
15 / 25 min
Ingredients
🫙 Ginger Garlic Paste1 tbsp
🌶️ Garam Masala1/2 tsp
🧂 Saltto taste
🧅 Onion1 large, finely chopped
🍅 Tomato2, finely chopped
🌶️ Cumin Seeds1 tsp
🌶️ Turmeric Powder1/2 tsp
🫙 Vegetable Oil2 tbsp
🫙 Peanuts2 tbsp
🫙 Tamarind Paste1 tbsp
🫙 Ground Coriander1 tsp
🌶️ Red Chili Powder1 tsp
🫙 Sesame Seeds2 tbsp
🌰 Makhana (Fox Nuts)250 g, chopped
Optional
🌿 Fresh Cilantrohandful, to finish
Steps
Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
Grind sesame and peanuts with the tamarind for that tart, nutty Hyderabadi gravy.
Add the makhana (fox nuts) and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
Season with salt, garam masala and reduce to the consistency you like.
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
