High-Protein Makhana Tikka Masala – Quick & Flavorful
A tikka-style marinade coats roasted Madhusara makhana, which are then folded into a silky tomato–cashew gravy. The result? A comforting yet healthy dish that pairs beautifully with chapati, jeera rice, or millet rotis.
Serves: 4 Prep: 15 min Cook: 25 min Total: 40 min
Diet: Gluten-free, high-fiber, easily veganized
Ingredients
For the Tikka Makhana:
• 4 cups Madhusara raw makhana
• ½ cup thick curd (or coconut yogurt for vegan)
• 1 tbsp lemon juice
• 1 tsp ginger-garlic paste
• 1 tsp Kashmiri red chilli powder
• ½ tsp turmeric
• 1 tsp roasted cumin powder
• 1 tsp garam masala or tikka masala
• ½ tsp salt
For the Gravy:
• 1 tbsp oil + 1 tsp ghee (or 2 tbsp oil for vegan)
• 1 bay leaf
• 1 medium onion, sliced
• 2 garlic cloves + ½ inch ginger, sliced
• 2 tomatoes, chopped
• 10–12 cashews, soaked
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp garam masala
• ½ tsp sugar/jaggery
• ½–¾ cup hot water
• 1 tsp kasuri methi, crushed
• Salt to taste
• 2 tbsp fresh cream or cashew cream (optional)
• Fresh coriander to garnish
Step-by-Step Process
1. Roast & Marinate the Makhana
• Dry roast makhana till crisp.
• Whisk curd, lemon juice, ginger-garlic paste, and spices. Toss roasted makhana and rest for 10 min.
2. Crisp the “Tikka”
• Pan fry, air fry, or bake until lightly charred and aromatic.
3. Make the Gravy
• Sauté onion, ginger, garlic, and spices.
• Add tomatoes, cook until oil separates.
• Blend with soaked cashews into a smooth puree. Return to pan, adjust consistency with hot water.
4. Combine & Serve
• Gently fold in the tikka makhana, cook for 1–2 min.
• Finish with cream and fresh coriander.