Ingredients
The following ingredients have 4 Servings
- 2 Cups Makhana
- Salt (As Required)
- 1 Cup Water
- Few Coriander Leaves
- 1 tbsp Oil
- 6 Cashew
- ½ tsp Fennel Seeds
- ¼ tsp Pepper Corns
- 1 tsp Poppy Seeds / Khus khus
- 1 Cardamom
- 1 Clove
- 1 Cinnamon
- 1 Onion
- 2 Tomato
- 2 tsp Ginger Garlic Paste
- 1½ tsp Chilli Powder
- 2 Pinch Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala Powder
- 1 tbsp Oil / Ghee
- 1 tsp Jeera
- 1 Bay Leaf
Instruction
- First, measure and keep all the ingredients ready. Then, chop onion and tomato roughly.
- Heat 2 tsp of ghee in a pan and add the makhana. Fry it in low flame for 4 to 5 minutes. Once it pops up, take one makhana and break, if it crushes easily, then it’s roasted properly. Keep the roasted makhana by side.
- Heat 1 tbsp of oil in a pan, then add cashews, fennel seeds, pepper corns, poppy seeds, cardamom, clove, cinnamon and fry for 1 minute. Add onion and saute till translucent.
- Now add ginger - garlic paste and saute till the raw smell of the paste leaves. At last, add the tomato and saute till it turns mushy.
- Simmer the flame, then add turmeric powder, chilli powder, coriander powder, garam masala powder and give a quick stir. Allow it to cool down and transfer everything to a mixer.
- Pour very little water and grind it to a smooth paste. Heat 2 tbsp of oil, temper with jeera and bay leaf.
- Now pour the ground onion - tomato paste and 1 cup of water.
- Add required salt and cook covered for 5 minutes in low flame, till the oil separates.
- Add the roasted makhana, mix well and cook for just 2 minutes. Finally, garnish with coriander leaves.Serve this Makhane Ki Sabzi with Veg Pulao.