Easiest Way to Cook Delicious Aloo Makhana Curry

easiest way to cook delicious aloo makhana curry

Aloo Makhana Curry. Aloo makhana curry is a yummy North Indian style gravy recipe prepared using phool makhana and potatoes. Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women The traditional Sindhi style curry. Aloo curry recipe- restaurant style rich & delicious aloo curry in the lines of paneer Aloo curry in makhani sauce like the ones from Indian restaurants.

Aloo Makhana Curry I like to serve with fresh hot puris or white rice. Combine potatoes with nutrients filled makhana (foxnuts) makes for one scrumptious and filling fasting dish. This No onion no garlic Aloo Makhana Sabzi is filling and delicious. You can cook Aloo Makhana Curry using 12 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Aloo Makhana Curry

  1. It’s 2 of aloo peeled & cut into square pcs,.
  2. It’s 1 cup of makhana or fox nut,.
  3. It’s 4 tbsp of mustard oil,.
  4. Prepare 1 tsp of garlic paste,.
  5. Prepare 1/2 tsp of ginger paste,.
  6. You need 1 tbsp of onion paste,.
  7. You need 1/2 tsp of haldi powder,.
  8. Prepare 1 tsp of red chilli powder,.
  9. You need 1 tbsp of dhania powder,.
  10. You need 1/2 tsp of garam masala powder,.
  11. You need 1 tsp of desi ghee,.
  12. It’s as per taste of Salt.

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. Phool Makhana Curry is made with puffy lotus seeds and green peas in a creamy sauce of cashews, tomatoes, and spices. Creamy Phool Makhana Curry (Lotus Seed Curry).

Aloo Makhana Curry step by step

  1. Take a pressure cooker, add 1 tbsp oil, heat it..
  2. Wash aloo, fry them till light brown. Keep aside..
  3. Now add more oil in the same cooker, heat it..
  4. Add ginger garlic paste, add lil water, sauté it for a while..
  5. Add onion paste, again add lil water, stir fry it for a while..
  6. Lower the flame now, cover it with the lid, cook it until brown..
  7. Open the lid, now add haldi, dhania & red chilli powder, add lil water also, sauté it for a while at high flame..
  8. Again cover it with the lid, lower the flame, cook it until oil has oozed out..
  9. Open the lid now, increase the flame, add salt & garam masala powder, give a stir..
  10. Now add makhana & fried aloo, stir fry it for a while..
  11. Lower the flame now, cover it with the lid, cook it till oil separates..
  12. Open the lid, add desi ghee, give a stir..
  13. Add water accordingly so as to keep a lil thick gravy..
  14. Increase the flame, place the lid, give 3-4 whistles..
  15. Lower the flame, cook it for 5-7 minutes..
  16. Switch off the flame, open the lid after 10 minutes of cooling..
  17. Take out in a serving bowl, garnish it with chopped dhania patta..
  18. Have it with any main course..
  19. You can fry makhana… it’s optional..

Phool Makhana Curry Recipe / Makhane Ki Sabzi with step by step pics and a short YouTube video. The curries at Copper Chimney are always a bit weak for my liking, but hey, sometimes, I just have to follow the crowd. Copper Chimney Jom Makan Malaysian Cuisine. Creamy and buttery Restaurant Style Dal Makhani! Makhani means "buttery", so for this recipe whole black lentils (urad sabut) is cooked with lot of butter and cream.

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