Dahi Wale Makhane Recipe – Lotus Seeds in Curd Gravy
A Delicious North Indian Dish for Your Family Meals
Dahi Wale Makhane is a delightful and rich North Indian dish made with lotus seeds (makhane), cooked in a tangy, creamy yogurt-based gravy. It’s a perfect vegetarian option for lunch or dinner, packed with flavor from an array of spices and the richness of curd. Whether served with hot phulkas, steamed rice, or jeera rice, this dish is sure to please everyone at the table. Let’s dive into the recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion (chopped) | 1 |
| Garlic (chopped) | 4 cloves |
| Sunflower Oil | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Cardamom Pods (Elaichi) | 1 |
| Cloves (Laung) | 1 |
| Curd (Dahi/Yogurt) | 1/3 cup (at room temperature) |
| Water | 1/3 cup |
| Salt | To taste |
| Gram Flour (Besan) | 2 teaspoons |
| Ginger (chopped) | 1/2 inch |
| Green Chilli (chopped) | 1 |
| Phool Makhana (Lotus Seeds) | 1 cup |
| Ghee | 1/2 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Tandoori Masala | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Lemon Juice | 1/2 teaspoon |
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Instructions
-
Prepare the Makhana (Lotus Seeds):
Begin by roasting the makhanas. Heat ghee in a heavy-bottomed pan over medium heat. Add the lotus seeds and sauté until they turn golden and crispy, about 5 minutes. Once done, add the chaat masala, jeera powder, tandoori masala, and red chili powder. Stir for 30 seconds to mix the spices evenly. Remove from heat, squeeze lemon juice over the makhanas, and set them aside. -
Make the Onion-Garlic Paste:
In a mixer jar, add the chopped onion and garlic. Grind them into a smooth paste with a little water. Set aside for later use. -
Prepare the Curd Gravy Base:
In a mixing bowl, whisk together the curd, water, salt, besan, chopped ginger, and green chili. Set aside the curd mixture, which will form the base of the gravy. -
Cook the Gravy:
Heat sunflower oil in a pressure cooker over medium flame. Once the oil is hot, add the cardamom and cloves. Allow them to sizzle for a few seconds, releasing their aromatic flavors. Next, add the onion-garlic paste and cook for 3-4 minutes, allowing the raw smell to disappear and the mixture to become fragrant. -
Add the Spices:
Once the onion-garlic paste has cooked, add turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir well to combine and cook the spices for about a minute. Be careful not to burn the spices. -
Add the Curd Mixture:
Turn the heat to low and slowly add the curd mixture to the pan, stirring continuously to prevent the curd from curdling. If the mixture is too thick, add a little water to adjust the consistency of the gravy. -
Pressure Cook the Gravy:
Increase the heat to medium and close the lid of the pressure cooker. Let it cook for 1 whistle. Once the whistle blows, turn off the heat and immediately release the pressure by running cold water over the cooker. Carefully open the lid and stir the gravy. -
Add the Roasted Makhana:
Now, add the roasted makhanas into the cooked gravy. Mix them gently so they are well-coated with the curd gravy. Let it simmer for another 2-3 minutes, allowing the flavors to blend and the makhanas to absorb the gravy. -
Final Touches:
Before serving, give the curry a final stir and adjust salt if necessary. Your Dahi Wale Makhane is now ready to be served!
Serving Suggestions
Serve your delicious Dahi Wale Makhane hot with one of the following:
- Panchmel Dal, Phulka, and Papad for a traditional North Indian meal.
- Steamed Rice or Jeera Rice for a comforting and fulfilling meal.
This dish pairs wonderfully with simple Indian breads like phulkas, or you can enjoy it with steamed basmati rice to soak up the rich gravy.
Notes
- You can adjust the consistency of the gravy by adding more water or curd based on your preference for a thicker or thinner curry.
- If you prefer a spicier version, feel free to increase the amount of green chili or red chili powder.
- For a smoother texture, you can blend the onion and garlic paste further to make it creamier.
Enjoy your homemade Dahi Wale Makhane, a perfect fusion of creamy yogurt and crispy lotus seeds, ideal for your family’s lunch or dinner!
