Recipe: Delicious Makhana curry

recipe delicious makhana curry

Makhana curry. Phool Makhana Curry, a nutrition rich curry made out of lotus seed. This is a very healthy and delicious curry that goes well with any Indian Breads! Today in GreyPot lets make Lotus Seed Gravy recipe.

Makhana curry Makhana comes with many health benefits such as Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few Makhana and matar is made with a spicy tomato and cashew gravy. Makhanas are also known as fox nuts, Euryale ferox, lotus seeds, gorgon nuts and phool makhana. You can cook Makhana curry using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Makhana curry

  1. Prepare 1 1/4 cup of makhane.
  2. You need 3/4 cup of peas.
  3. Prepare 1/2 inch of Ginger.
  4. It’s 21/2 tbsp of Tomato paste.
  5. You need 6 of cashews.
  6. Prepare to taste of Salt.
  7. It’s 1/2 tsp of Jeera.
  8. It’s 1/2 tsp of garam masala.
  9. It’s 1/4 TSP of Kashmiri chilli powder.
  10. Prepare 2 tbsp of Cow milk cream.
  11. You need 6 TSP of oil.
  12. Prepare 1 tsp of ghee.
  13. You need 1/4 tsp of hing.
  14. You need 2 tsp of green coriander chopped.
  15. Prepare 125 gm of paneer.
  16. Prepare 1 of green chilli.
  17. You need 4 of Almond soaked in water and peeled.
  18. It’s 2 pinches of green elaichi powder.

These seeds are often used in quite a few Indian sweets and savouries like kheer. I came to know about Phool Makhani(Puffed Lotus Seeds/Fox nut in English) recently through my blogger friends. As soon as I came to know about them, I looked for its health benefits and amazed at it. Makhana is also known as Lotus seeds.

Makhana curry step by step

  1. Take Makhane in a heavy bottom karahi add 2 tsp oil and saute for 4 min on medium flame till light golden brown..
  2. Next step is boil frozen or fresh peas in pressure cooker with 2 whistles and very less water..
  3. Keep aside peas to cool.Next is wash cottage cheese and cut in small cubes.Heat a TSP of oil and saute paneer pieces till light golden brown..
  4. Sauteed paneer..
  5. Next step is chop 2 tomatoes add in mixie jar,add 1 green chilli,add 6 cashews,washed peeled ginger piece and crush in mixie.You can also blanch tomatoes and puree and saute with little oil as I do and keep.I did earlier then crushed with ginger,cashews and green chilli..
  6. Next step is to prepare,heat 2 tsp oil with 1 TSP ghee add zeera,when it crackles add hing,saute add tomato cashew paste and saute..
  7. Sautee masala nicely till oil seperates,in between add salt to taste,red chiili powder,dhania powder and saute for 5 to 7 minutes.Add makhanas in gravy..
  8. Mix in masala,add boiled peas in it and mix.Add 1 1/2 cups of water and cook for 5 min covered,add paneer pieces cook for another 2 to 3 minutes..
  9. Add fresh cream or frozen 2 tsp in the dish.Add garam masala on top.Add elaichi powder on top.Add chopped coriander to garnish.Add cream on top,I used cow milk cream.Decorate with almond slivers peeled.Serve with plain roti or tandoori roti..

Cut cottage cheese in samll pieces. To this mixture add makhana, cottage cheese, cream , salt, red. Phool Makhana Curry is a simple and tasty Indian curry made with foxnuts (phool makhana) without using onion and garlic. The phool makhana is considered a sattvic ingredient and commonly included. Heat a pan and when it gets warm, add phool makhana (lotus seeds) and roast over low flame till it gets crunchy.

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