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.