Kaju Khumb Makhane
Equipment
- Bowl
- Heavy-based Pan
Ingredients
- 1 1/2 teaspoons Chilli powder
- 1 teaspoon Turmeric ground
- 1 teaspoon Coriander ground
- 125 g Ghee (1/2 cup)
- 150 g Onion (1 medium), grated
- 1 teaspoon Kalonji (Nigella) seeds
- 1 teaspoon Cumin seeds
- 2 1/2 tablespoons Ginger Paste
- 1 1/2 tablespoons Garlic Paste
- 250 g Tomato (1 large), chopped
- 175 ml Natural (plain) yoghurt (3/4 cup), whisked
- 500 g Mushrooms (7 cups), chopped
- 75 g Cashew nuts (1/2 cup), roasted
- 75 g Lotus puffs
- Salt
- 1 Coriander (Cilantro) large sprig, chopped, to garnish
Instructions
- Put the ground spices in a small bowl, add 4 tablespoons of water and mix together.
- Heat the ghee in a large, heavy-based pan over medium heat, add the onions and fry for about 5-7 minutes, or until golden brown. Add the kalonji and cumin seeds and stir-fry for about 1 minute, or until they start to splutter.
- Add the ginger and garlic paste and stir-fry for about 1-2 minutes, then add the ground spice mixture and stir-fry for 2 minutes. Add the tomatoes and fry for about 5 minutes, or until the oil separates out.
- Remove the pan from the heat and slowly stir in the yoghurt. Season with salt, then return to the heat and pour in about 250ml / 8fl oz (1 cup) water. Bring almost to the boil, then reduce the heat and simmer for a few minutes until the sauce thickens.
- Add the mushrooms and simmer for a further 5 minutes. Add the cashew nuts and lotus puffs and stir to mix well. Remove from the heat, adjust the seasoning, if necessary, and garnish with chopped coriander.
Video
Nutrition
Serving: 4gSodium: 59mgCalcium: 109mgVitamin C: 25mgVitamin A: 829IUSugar: 9gFiber: 5gPotassium: 958mgCholesterol: 86mgCalories: 499kcalSaturated Fat: 22gFat: 42gProtein: 11gCarbohydrates: 24gIron: 4mg
Tried this recipe?Let us know how it was!