Makhana, known as Fox Nut in English, is very common in Indian homes. White, round and puffed lotus seeds become crunchy and crispy when roasted in ghee or butter.
During fasts makhana becomes an important ingredient.
Today I tried to give the Makhane ki Sabzi a try. Everyday the same vegetables became boring.
There had to be something different. Something I had not tried yet. There had to be variety in the meal and makahane ki sabzi was my choice.
Though I had made up mind I was hesitant of my family. Did not know how everyone would react, especially my son and mother-in-law.
Thankfully both found it to be good. In fact, my son took a second serving and that was enough to tell me that this was a dish to stay on my menu list.
This is how I made it.
- Makhana – 4 cups (roasted in ghee)*
- Onion – 2 large (chopped fine or ground to a paste)*
- Ginger-garlic paste – 1 tbsp
- Tomato puree – 2 tbsp
- Cashew-nuts – 1/2 cup (grind to a paste using little water)
- Turmeric – 1 tsp
- Chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Garam Masala – 1/2 tsp
- Oil – 3 tbsp
- Salt as per taste
- Coriander for garnishing
In a heavy bottom dish heat the oil.
When hot, add onion and cook for 10 minutes approximately.
Maintain a low flame to allow even cooking. If you turn on the heat the onion will burn.
When you see the water in the onion drying up, add the ginger-garlic paste. Continue cooking.
This mix should will be well cooked when the paste gives off the oil. Now add the tomato paste and cook for 5 minutes.
Add the cashew paste, chilli powder and coriander powder and cook further. This requires some patience as it is very important for the masala to be well done. The masala will completely cooked and ready when you can see oil flowing from the sides.
Add the makhana and mix it with the masala very well.
Now add four cups of water, stir and cover. Allow the gravy to come to a boil.
After the first boil add the salt and continue to boil for some time. When you get the desired gravy consistency turn off. Garnish with coriander.
Serve hot with chapati or boiled rice.
– To roast makhanas heat 4 tbsp ghee in a heavy bottom pan. Add the makhana and, stirring continuously, roast them. Roast on a low flame and stir frequently. This will take up to ten minutes to be done well.
– You can also dry roast the makhana if you want to avoid the ghee. But the taste is bound to differ so be ready for that.
– I grind the onion in the mixer jar to make a thick consistent gravy. You can chop or grate as per your choice.