Kaju makhana curry & Soft Naan

Ingredients

• 1/4 cup Cashew Pieces (broken pieces, toasted lightly)
• 1/2 cup Whole Cashews (whole, for extra texture)
• 1 cup Makhana (Foxnuts) (roasted, adds crunch)
• 1 medium Onion (peeled and chopped)
• 1 Green Chili (slit lengthwise, optional heat)
• 2 dry whole chilies Kashmiri Red Chili Powder (for color and mild heat)
• 2 tablespoons Ghee (clarified butter)
• 1 teaspoon Cumin Seeds
• 2 cloves Garlic (finely chopped)
• 1 teaspoon Ginger (finely chopped)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 2 medium Tomato (finely chopped)
• to taste Salt
• 2 cups Water (adjust for desired consistency)
• 1 small piece Cinnamon Stick
• 2 Green Cardamom (slightly crushed)
• 2 Cloves
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 2 tablespoons Fresh Coriander (chopped for garnish)
• 2 tablespoons Heavy Cream (optional, can use homemade cream)
• 1 teaspoon Sugar
• 2 cups Whole Wheat Flour
• 0.5 cup All-Purpose Flour (adds softness, can be omitted)
• 1 teaspoon Salt (for naan)
• 1 teaspoon Sugar (for naan)
• 4 tablespoons Yogurt (plain, at room temperature)
• 1 pinch Baking Soda (helps naan puff)
• 1 tablespoon Oil (vegetable oil for dough)
• as needed Ghee (for brushing naan) (for brushing on top before cooking)
• 1 teaspoon Nigella Seeds (Kalonji) (optional garnish)
• 1 clove Garlic (optional for naan) (finely minced, for garlic naan)

Instructions

1. Prepare Cashew‑Onion Paste

   Finely chop the medium onion, green chili and the broken cashew pieces. Transfer to a blender, add a small piece of cinnamon, 2 green cardamom pods, 2 cloves, and a pinch of salt. Blend with a splash of water to a smooth paste.

   Time: PT10M

2. Toast Whole Cashews & Makhana

   Heat 1 tbsp ghee in a pan over medium heat. Add the whole cashews and roast until golden, then set aside. In the same pan, add the roasted makhana and lightly toast for 2‑3 minutes. Remove and keep warm.

   Time: PT5M

   Temperature: Medium

3. Temper Spices

   In the same pan, add another 1 tbsp ghee. Add 1 tsp cumin seeds, followed by the minced garlic and ginger. Sauté for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium

4. Build the Curry Base

   Add 1/2 tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, and 1 tsp Kashmiri red chili powder. Stir for 1 minute. Then add the chopped tomatoes and a pinch of salt. Cook until tomatoes soften and oil begins to separate, about 5 minutes.

   Time: PT6M

   Temperature: Medium

5. Combine Paste and Gravy

   Pour the cashew‑onion paste into the pan. Add 2 cups water (adjust for desired thickness) and bring to a gentle boil, stirring continuously. Cook for 5‑7 minutes until the mixture turns silky and the ghee rises to the surface.

   Time: PT7M

   Temperature: Medium

6. Add Nuts and Finish Curry

   Stir in the toasted whole cashews and makhana. Simmer for 2‑3 minutes. Add 1 tsp sugar, 1 tsp Kasuri methi, 2 tbsp chopped fresh coriander, and 2‑3 tbsp cream. Mix well and cook another 2 minutes. Adjust salt and add a splash of hot water if the gravy thickens too much.

   Time: PT5M

   Temperature: Medium

7. Prepare Naan Dough

   In a large mixing bowl, combine 2 cups whole wheat flour, 0.5 cup all‑purpose flour, 1 tsp salt, 1 tsp sugar, 4‑5 tbsp yogurt, a pinch of baking soda, and 1 tbsp oil. Mix, then knead with water until a soft, non‑sticky dough forms (about 5‑6 minutes).

   Time: PT10M

8. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.

   Time: PT20M

9. Shape Naan

   Divide the rested dough into equal portions (about 6‑8). Roll each portion into a ball, then flatten with a rolling pin to a 6‑inch circle. Lightly dust with dry flour to prevent sticking.

   Time: PT8M

10. Brush with Ghee and Add Toppings

    Brush the surface of each rolled naan with a thin layer of ghee. Sprinkle nigella seeds (kalonji) and chopped coriander (or minced garlic for garlic naan) on top.

    Time: PT2M

11. Cook Naan

    Heat a tawa or heavy skillet over medium flame. Place the naan on the hot surface; when bubbles appear (about 1 minute), flip and cook the other side for another minute until golden spots appear. Press gently with a cloth to puff up if needed.

    Time: PT10M

    Temperature: Medium

12. Serve

    Transfer the hot naan to a serving plate, drizzle a little extra ghee, and serve alongside the Kaju Makhana Curry. Garnish the curry with a drizzle of cream and a sprinkle of fresh coriander.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cashew Pieces: Almond pieces
• Instead of Whole Cashews: Pistachios
• Instead of Makhana (Foxnuts): Puffed rice
• Instead of Green Chili: Jalapeño
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Ghee: Unsalted butter
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ginger paste
• Instead of Tomato: Tomato puree (1/2 cup)
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek leaves (fresh)
• Instead of Heavy Cream: Full‑fat yogurt
• Instead of Whole Wheat Flour: Spelt flour
• Instead of All-Purpose Flour: Bread flour
• Instead of Yogurt: Buttermilk
• Instead of Baking Soda: Baking powder (1/4 tsp)
• Instead of Oil: Melted butter
• Instead of Ghee (for brushing naan): Melted butter

Equipment Needed

• Mixing Bowl
• Saucepan / Deep Kadhai
• Blender or Food Processor
• Rolling Pin
• Tawa or Heavy Skillet
• Spatula / Ladle
• Knife
• Cutting Board
• Measuring Cups & Spoons
• Brush (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Blending the onion‑cashew mixture to a fine paste without over‑processing.
• Ensuring the ghee releases from the spices before adding liquid (sign of proper tempering).
• Resting the naan dough for at least 20 minutes to achieve softness.
• Cooking naan on medium flame to allow puffing without burning.

Chef Tips from the Video

• For extra aroma, add a few saffron strands soaked in warm milk to the curry just before serving.
• Brush the naan with garlic‑infused ghee for a fragrant variation.
• Use a cast‑iron skillet for naan to achieve authentic charred spots.

Troubleshooting

Storage

Refrigerator: Store curry in an airtight container for up to 3 days. Reheat gently on low heat.

Freezer: Freeze curry in freezer‑safe bags for up to 1 month. Thaw overnight in fridge before reheating.

Room temperature: Naan is best eaten fresh; can be kept in a cloth bag for up to 2 hours.

Make-Ahead Tips

• The curry gravy can be prepared a day ahead; reheat and add fresh cream before serving.
• Naan dough can be refrigerated overnight; bring to room temperature before rolling.

Frequently Asked Questions