Cashew makhai phool saag
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Author sthumma Yield No Value
Published Aug 7, 2013 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Other Standing Time 1 hour
Description: Lotus seed pops and whole cashew nuts combine in a silky saag made of spinach and other greens delivers a superb dish 

Recipe of Cashew makhai phool saag

Ingredient Name Quantity Unit
Ginger Garlic Paste 1 Teaspoons
Chilly Powder 1 Teaspoons
Cumin Powder 1/2 Teaspoons
Coriander Powder 1 Teaspoons
Oil 2 Tablespoons
Mint Leaves 1 Bunch
Coriander Leaves 1 Bunch
Nut Meg Powder 1 Pinch
Onion Chopped 2 Numbers
Green Chilly 5 Numbers
Salt To Taste
Garlic 4 Clove
Ginger 1 inch Piece
Spinach 150 Grams
Cashew Nuts 20 Grams
Phool Makhana 50 Grams
Tomatoes 2 Numbers
Butter 1 Tablespoons


  1. First blanch the spinach (whole leaf) keep it aside.
  2. Heat oil in a pan add ginger and garlic pieces, green chilly, chopped onion, nut meg powder, coriander leaves, mint leaves, sauté it and add blanched spinach switch off the flame and let it cool down and put it into the blender and make a paste. 
  3. Heat oil in a pan add onions, salt, cook this till onions are golden in colour, add turmeric, ginger garlic paste, cook this till ginger garlic paste raw flavour is gone, add tomatoes, coriander powder, cumin powder, chilly powder, put the lid on and let it cook for few minutes, add some water once it comes to boil add prepared chamman paste, mix it well, add cashew nuts, phool makhana (sauté in butter), add salt, mix it and cook this for few minutes then switch off the flame. Then add some cream. Serve this with roti and rice.
Posted Aug 7, 2013

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