Makhana ki Sabzi Recipe
Makhana ki Sabzi Recipe is made from Phool Makhana or the Lotus seeds, which are these light airy seeds that are used in a lot of varieties of dishes, both sweet and savoury. This Makhana ki Sabzi Recipe is a creamy curry that is rich and goes really well with roti, whole wheat naan, butter naan or phulkas and makes a wholesome dinner idea.
Enlisted below are a few more recipes that you can make with Phool Makhana or the Lotus Seeds
10 M
30 M
40 M
4 Servings
Ingredients
- 2 cups Phool Makhana (Lotus Seeds)
- 1/4 cup Green peas (Matar)
- 1 teaspoon Ginger , grated
- 2 + 1 Onion , chopped
- 6 Cashew nuts
- 1 tablespoon Poppy seeds
- 1 tablespoon Pumpkin seeds
- 1 Bay leaf (tej patta)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Green Chilli
- 1 teaspoon Red Chilli flakes
- 2 tablespoon Fresh cream
- 1 tablespoon Ghee
- Cooking oil , to cook
How to make Makhana ki Sabzi Recipe
To start making Makhana ki Sabzi Recipe, get all the ingredients handy. Pressure cook 2 onions, cashews, magaj and poppy seeds along with enough water. Blend it into a smooth paste in a mixer grinder and set aside.
In a pan heat the ghee and add Makhana to it. On a medium flame roast the Makhana till they crisp up completely.
When you eat them it should be crunchy till the centre and should not be chewy. Set aside.
Heat oil in a pan. Add bay leaf, cinnamon, cloves, cardamom and sauce it till they give out a nice aroma.
Add green chilli and 1 chopped onion and saute till the onion turns light gold
Add fresh green peas and saute for a minute.
Add the ground paste, red chilli flakes and saute for a minute.
Add 2 cups of water, grated ginger and let it boil for a couple of minutes.
Add roasted Makhana to this and let it soak up the liquid and get soft.
You will see that the Makhana shrinks in size. Turn off heat.
Serve Makhana ki Sabzi with hot with roti, whole wheat naan, butter naan or phulkas to make a filling lunch or dinner.
Madhuri Aggarwal
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.
