Air Fried Makhana in Tomato Ginger Almond Curry

Makhana Snack Attack!

Makhana in Tomato Ginger Almond Curry; this creamy rich curry is vegan, gluten-free and finger licking good. Makhana is also known as Fox Nuts or Lotus Seeds. It is very popular in Asian and Indian cuisines. It’s so popular that usually it’s used for snacking back home in India. In fact it is among the most nutritive and beneficial kind of snack you could eat. So, the next time you crave for a snack try eating makhana, especially roasted or fried. You’ll love it! It is so yummy and super healthy too.

It’s a Vegan Fest.

Third vegan post in a row! And, we are not even vegan nor we are gluten free. We just tend to eat a lot of vegetarian meals that sometimes end up being vegan and amazingly, gluten free too! May be because I was raised in a vegetarian family, so I am used to eating vegetarian meals and find it absolutely normal. Or maybe, my blood group tends to crave for vegetarian meals. Ever heard about how your blood group weirdly plays a role in what you eat? Sounds crazy, but we can’t totally dismiss it. I mean, how do you explain the totally unintentional choice of vegan and gluten free foods at the same time? Lol.

While Vegan has taken over my blog posts sweetness has taken over my Instagram. Yap I might even be looking at a case of Insta diabetes. It’s not really a thing, but it could be, lol! I mean seriously, I have been doing so many sweet posts. Cakes, pies, tarts and loaves have been my afternoon and evening tea treats! You know what? Time to get a bit savory. This air fried makhana in tomato ginger almond curry is going to help shake things up. Coming from India, curries and lentils are life and this is surely one of my favorite curries to make. 

For the Love of Culture

People who know me, know that I don’t believe in any religion per say. Religion to me is more of politics than anything else. Two discussions that you’ll never find me in; religion and politics. However, I am very spiritual and I strongly believe in culture. Culture, traditions and beliefs are  some of the things that make people stronger. In this present day we honor our cultures and beliefs by maintaining certain traditions. This is mostly by setting apart days or seasons to celebrate stuff we believe in every year through certain festivities. I love festivities! I always try to cook something traditional pertaining to the culture with some twists here and there of course. India is a land of so many cultures, traditions and beliefs. Frankly, I am not so much into the beliefs, but I absolutely love celebrating the holidays.

Feast or Fast?

Talking of holidays, it’s the festive season in India currently. Honestly, it stinks being away from family and all the festivities. I really miss home this time of the year. Not to say I don’t miss them the entire year, but during festival season I get homesick a lot. Food is actually the only medium that makes me feel closer to home. It is Navratre time in India, this time people observe fast for 9 days. Some cultures break the fast on the 8th day (Ashtmi) and some break their fast on the 9 the day (Navmi). The 10th day is observed as Dusshera which is a huge Hindu festival that signifies victory of good over evil.  Navratre is a joyful festival that people celebrate with so much enthusiasm; especially when it comes to the awesome varieties food. Sometimes I feel it’s more of feasting than fasting.

I don’t really know the in depth reason behind the fasting. All I know is that during this time there are certain foods that people abstain from. Foods like: alcohol, onion, garlic, grains, eggs and others. Basically people eat, among others, stuff like root vegetables, tomatoes, seeds and even flowers. While many fast for the religious reasons, I fast for health reasons. Sounds silly, but leaving certain foods for a few days and taking up all these healthy stuff does wonders to my health. I lose some weight in a very short while. So yes, I do fast and at the end when I feel so great about myself. I just make my own fasting rules. For example I eat all vegetables, not just the root ones, and snack on healthy treats. Back home the most eaten snack during this festival is Makhana so I enjoy having it as a snack too. 

Festive curry mix

Usually in most curries both onion and tomatoes are used. However, since people restrain from eating onions during this time, most curries are made using tomatoes only. For this, I put tomatoes, ginger, some coconut oil and a little water in a pan and let it cook in its juices. Later I blended with some soaked nuts(cashews and almonds, you can use either) to get that rich creaminess in the sauce. Normally people make it with just cashews, but I love the texture of ground almonds because it adds a lot of depth besides just being creamy. Also to the mix, I added crushed up dried Fenugreek that added a very pleasant bitterness to the dish. Don’t let the bitterness turn you off, it adds a very delicious flavor. For a nice refreshing taste, I added some dried mint as well.The dried mint is from my garden so it’s as fresh as it can be.

Now I am not  sure if the people who are strictly fasting, can eat fenugreek or not. So for people who are fasting for Navratre and can’t have Fenugreek, you can may be substitute it with something you can have during this time.  I know that mint is allowed so you can comfortably use it. 

Icing on the Cake.. I mean Curry!

Normally for curries like this, my mom adds ghee, which is amazing. Since I made my curry vegan, I added cold press virgin coconut oil instead. Coconut oil has a subtle sweetness that adds a nice flavor the the curry. So you could add ghee if your not going vegan and don’t mind that form of fat. One thing however, I would like to highlight is, don’t add oil in it. This is because it doesn’t do the curry much justice as taste is not as rich and flavorful as it could be. Not that you cannot use it, but avoid if you can. 

I air fried the makhana instead of pan frying it, which is okay too, just that the air fried ones turn out to be more crunchy. It’s also hassle free compared to using a pan because you don’t have to keep stirring it. A lot of people have noticed that I air fry a lot of things and have asked about it. My answer is always the same; yes I use it a lot and absolutely love it.

Festivity or Not Go for it

Now you fasting or not, try this curry. Make sure to fry extra makhana because I’m sure you’ll munch on half of it before putting it in the curry. They are not deep fried so they are perfect and so irresistible. I served over quinoa and had buckwheat savory crepes on the side. Buckwheat flour is commonly consumed during fasting so it was perfect for the crepes. Air fried makhana in tomato ginger almond curry is rich, creamy, vegan and gluten-free! What can top that?

If you make this curry, then do share it on my Facebook Page , or Instagram. I would love to see your version of it. 

If you want to try another vegan and gluten free curry that is cozy and comforting for the chilly autumn season, then check out the Chickpea Curry, Black eyed Peas or Matar Mushroom (english peas with mushrooms). Hope you are all having a great Autumn so far..

5 from 8 votes

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Air Fried Makhana (Lotus Seed) in Tomato Ginger Almond Curry

Course: Main Course

Cuisine: Indian

Servings: 6

Author: Esha

Ingredients

• 500 grams tomatoes cut in quarters
• 15 grams ginger roughly chopped
• 1-2 green chili split in half
• 1 tbsp coconut oil
• 2 tbsp water
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp cayenne pepper powder
• 20 grams cashews
• 40 grams almonds
• Water to soak nuts
• 2 tbsp dry fenugreek leaves kasoori methi
• 1 tbsp dry mint leaves
• 1/2 tsp green cardamom powder
• 1/4 tsp garam masala
• 50 grams makhana Fox Nuts
• 2 tsp oil

Instructions

For Vegan Tomato Gravy

1. Soak the nuts over night. You could also soak them for 1-2 hours in hot boiling water in case you are pressed for time. Drain the water and wash the nuts. Take the skin off the almonds and keep the cashews and almonds aside.
2. In a saucepan, add tomato pieces, ginger, chili coconut oil, and water. Put on medium heat and let the water boil. Lower the heat, cover the pan, and let it simmer for 15-20 minutes or until the tomatoes get mushy and almost cooked.
3. Add the cooked tomato and ginger mix in a heavy duty blender. Blend to a very smooth puree. You could add little water to get the puree to a smooth consistency.
4. In a separate heavy bottom pan, heat a 1tsp of coconut oil. Add this puree along with cayenne pepper powder, cumin powder, coriander powder, and salt. Cook on low heat for 8-10 minutes. If the consistency is too thick, add 1/4 cup of water. Cook until the oil separates. This might take 10-12 minutes. You could add some more water but not too much as you don't want the gravy too runny.
5. Now add the soaked nuts in the blender and blend to a smooth creamy consistency. To achieve the consistency, add some of the cooked tomato purée into the blender along with nuts. You could also add little water, but tomato puree works great.
6. Then add the nut puree into the tomato mix. Mix well and cook for 5-7 minutes while stirring.
7. Meanwhile, dry roast the dried fenugreek leaves in a separate pan. This only takes 15 seconds or so. Do not leave the pan, as fenugreek burns fast.
8. Crush the roasted fenugreek in your palm and add this to the gravy.
9. Add the mint, cardamom powder and garam masala powder. Adjust for consistency, salt and other seasoning.
10. Add the roasted makhana and give one boil. Take the pan off the heat, cover and let sit for 15 minutes before serving. The makhana/fox nuts will soak up the liquid.
11. Serve hot over rice/quinoa or with Buckwheat crepes or any flat bread.

For Air Fried Makhana (Fox Nuts)

1. Preheat the air fryer for 2 minutes at 390 degree F.
2. Meanwhile, drizzle the olive oil on the makhana and rub it well so all the makhana seeds are coated. Put this in air fryer and let it fry for 4-7 minutes at 390 degree F. Check for crispness after 4 minutes. If it tastes a bit chewy then it needs some more time. Check every minute after this. It usually takes 5- 7 minutes in total depending on the humidity and size of the makhana. It should be slightly light brown and crisp.

For Pan Frying Makhana

1. Heat 1/2 tbsp oil in the pan. Add makhana and keep stirring on medium heat. This will take 8-10 minutes. Do not leave the pan as you can burn the makhana very quickly.