Creamy Makhana gravy - Creamy lotus seeds gravy - Phool makhana cream gravy - foxnuts gravy

Makhana - I was searching for this in Singapore for quite sometime. But I couldn't find it. So I have requested my colleague to buy when he came from India. Thanks to him I will post few recipes using makhana. I have read lot of good things about makhana esp these are high in calcium. When I did this gravy my kids really loved it. I had this as side dish to chapathi / chapati.

Makhana seeds - 1.5 cups
Tomatoes - 3 (chopped finely)
Onion - 2 (chopped finely)
Ginger garlic paste - 1 teaspoon
Cashew Nuts - 8-10
Poppy seeds - 1 teaspoon
Mint leaves - 1 cup
sugarless khoya / Kova / Mawa - 2 tablespoon
Chilli powder - 1 teaspoon (adjust to your spice level)
Garam Masala - 1/2 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 3 teaspoons
Cumin seeds - 1 teaspoon
Coriander leaves - 1 tablespoon (finely chopped)

Green chillies - 1 slit into 2
Curry leaves - 10


Dry roast Makhana. Keep it aside. Soak Cashewnuts and poppyseeds for 30 mins. 
Heat pan add 2 teaspoon of oil. Add onion fry till transparent. Add tomatoes fry till they are mushy. Add Ginger garlic paste. Add Mint leaves and fry for 2 mins. Add soaked Cashewnuts, poppy seeds fry for 20 sec. Add Chilli powder, turmeric powder, coriander powder, garam masala and fry till raw smell goes off (~3-4 mins). Switch off and and let it cool down. Grind it to smooth paste. Crumble the kova and keep it aside
Heat the pan / kada. Add rest of the oil. Add cumin seeds. Let it crackle. Add grinded paste, curry leaves, green chillies and salt. Let it boil. Add curmble kova and mix well. Add roasted Makhana and mix well. Let it boil for another 3 mins. Add chopped coriander leaves and switch off the flame

Serve hot