Crispy Makhana Sabzi: A Delicious North Indian Lotus Seed Vegetable Curry

Makhana ki Sabzi Recipe (Makhane Vegetable Recipe)

Embark on a culinary journey with this delightful Makhana ki Sabzi, a North Indian dish that beautifully combines the unique textures and flavors of lotus seeds (Phool Makhana) with vibrant vegetables and spices. Perfect for a wholesome lunch or dinner, this vegetarian recipe not only satisfies the taste buds but also offers a nutritious twist to your everyday meals. Let’s dive into this easy-to-follow recipe that promises to impress your family and friends alike!

Ingredients

Nutritional Information

Preparation Time

Servings

Course

Cuisine

Diet

Instructions

1. Prepare the Ingredients:
   Begin by gathering all the ingredients to streamline the cooking process. This will ensure that everything is within reach as you move through the recipe.

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2. Create the Base Paste:
   In a pressure cooker, add 2 chopped onions, cashew nuts, poppy seeds, and a sufficient amount of water. Cook under pressure until the onions become soft, which should take about 5-6 minutes. Once cooked, allow the pressure to release, and then transfer the mixture to a mixer grinder. Blend it into a smooth paste and set aside.

3. Roast the Makhana:
   In a large pan, heat 1 tablespoon of ghee over medium heat. Add the Phool Makhana to the pan, stirring occasionally to ensure even roasting. Roast the Makhana until they turn crispy; they should be crunchy throughout, not chewy. Once roasted, remove them from the pan and set them aside.

4. Infuse the Oil:
   In the same pan, add sunflower oil and let it heat. Once hot, add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté the spices until they release a delightful aroma, which should take about 30 seconds.

5. Sauté the Onions and Green Chilli:
   Add the remaining chopped onion and green chilli to the pan. Sauté until the onion turns light golden brown, releasing its sweetness and enhancing the overall flavor of the dish.

6. Add Vegetables and Spices:
   Next, introduce the green peas and sauté for another minute. Then, add the prepared ground paste, along with the red chilli flakes. Stir well and sauté for an additional minute to combine all the flavors.

7. Combine Ingredients:
   Pour in 2 cups of water and add the grated ginger. Allow the mixture to come to a boil and simmer for a couple of minutes. This will help meld the flavors and create a rich, aromatic sauce.

8. Incorporate the Roasted Makhana:
   Gently fold in the roasted Makhana, allowing them to soak up the liquid and become tender. You will notice that the Makhana slightly shrinks in size, absorbing the flavors of the curry.

9. Final Touches:
   Once the Makhana has softened, turn off the heat. For an extra creamy texture, stir in the fresh cream, ensuring it blends well with the dish.

10. Serve:
    Transfer the Makhana ki Sabzi to a serving bowl and enjoy it hot with your choice of roti, whole wheat naan, butter naan, or phulkas. This savory dish pairs beautifully with a side of yogurt or raita, making for a filling and nutritious meal.

Conclusion

Makhana ki Sabzi is not just a dish; it is an experience that brings warmth and joy to your dining table. With its rich flavors and satisfying textures, it’s sure to become a favorite among family and friends. Whether you’re looking for a new recipe to impress guests or simply want to treat yourself to something special, this Makhana vegetable recipe is a fantastic choice that embodies the essence of North Indian cuisine. Enjoy the delightful combination of flavors and textures, and let this dish add a touch of love to your meals!