Dahi Wale Makhane is a simple and tasty dahi based gravy, with added flavour from the whole spices. Here the lotus seeds are stir fried in a tangy masala and added to the yogurt gravy.
Makhane are usually used during fasting days in recipes where you don't use garlic and onion. But for your everyday meals, you can try this delicious Makhana recipe. Curd is added into this gravy which gives this curry an added flavour and taste.
Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family. You can also serve this curry with Steamed Rice or Jeera Rice.
If you are looking to make a different curry recipe for your Indian Vegetarian Dinner, you can give this curry a try.
If you like this recipe, you can also try other Makhana Recipes that can be made for your everyday lunch or dinner:
Dahi Wale Makhane is a simple and tasty dahi based gravy, with added flavour from the whole spices. Here the lotus seeds are stir fried in a tangy masala and added to the yogurt gravy.
Makhane are usually used during fasting days in recipes where you don't use garlic and onion. But for your everyday meals, you can try this delicious Makhana recipe. Curd is added into this gravy which gives this curry an added flavour and taste.
Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family. You can also serve this curry with Steamed Rice or Jeera Rice.
If you are looking to make a different curry recipe for your Indian Vegetarian Dinner, you can give this curry a try.
If you like this recipe, you can also try other Makhana Recipes that can be made for your everyday lunch or dinner:
To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later.
Heat ghee in a heavy bottomed pan on medium flame. Add the makhanas and saute till it changes its colour and turns crispy.
Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder. Saute for 30 seconds, mix everything well and switch off the heat.
Add freshly squeezed lemon juice, give it a stir and set it aside.
Add onion and garlic in a mixer jar, grind to a smooth paste with a little water. Set aside
In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy. Whisk well and set it aside.
Heat oil in a pressure cooker on medium flame. Once the oil is hot, add the cardamom, cloves and allow them to sizzle.
Next, add the onion garlic paste and let it cook for about 3 to 4 minutes. After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir.
Turn down the heat and add the curd mixture, mixing continuously. Add water to adjust the consistency of the gravy.
Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle. Turn off the flame.
Immediately release the pressure by putting the cooker under cold water. Open the cooker, give the gravy and stir and add the roasted makhanas. Your Dahi Wale Makhane is ready to be served.
Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family. You can also serve this curry with Steamed Rice or Jeera Rice.
3084 Ratings
9941 Ratings
27297 Ratings
1772 Ratings
3817 Ratings
3559 Ratings
10904 Ratings
17346 Ratings
2696 Ratings
3288 Ratings
4847 Ratings
8573 Ratings
23084 Ratings
4249 Ratings
3431 Ratings
24379 Ratings
2856 Ratings
3509 Ratings
1154 Ratings
718 Ratings
3134 Ratings
1962 Ratings
4808 Ratings
837 Ratings
Loading comments...
