Aloo Makhana Kadhi

Variation of normal curd curry served for fasting days made from various fasting ingredients including water chestnut flour, curd, fox nut, peanut and spices.


  • 1/2 kilogram curd
  • 2 tablespoons water chestnut flour / shinghada ata
  • 1/2 cup soaked peanut
  • 1 potato, large boiled, cubed
  • 1 cup fox nut/ makhana
  • Rock salt, as per taste
  • 2 teaspoons ginger and green chili paste
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons ghee/ clarified butter
  • Coriander for garnish


  1. Mix singhada flour, salt and curd. Keep aside.
  2. Heat ghee. Fry makhana till crisp. Keep aside.
  3. Add more ghee and crackle cumin seeds, ginger and green chili paste. Stir
  4. Add potato, soaked peanuts and some water. Cover and cook for 5 minutes.
  5. Add curd mixture, black pepper powder and makhana.
  6. Adjust consistency with water. Continue heating for 5 minutes
  7. Garnish with coriander leaves and serve aloo makhana kadhi with Rajgira roti and salad.

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