Makhane ki sabzi

So, the makhana that I was talking about in my last post was put to good use yesterday, making some sabzi. It turned out quite well, and we liked it. It makes for a nice change from the usual vegetable-based side-dishes that I commonly make with rotis. 🙂 The makhana, by itself, is tasteless, but it tastes lovely when used in a curry, much like soya nuggets.

I used a mish-mash of the recipes that I read on the internet, to make this curry.

Here is how I made it.

Ingredients (for 2 people):

3 cups of makhana

1 cup of green peas (I used frozen ones)

Salt to taste

Coriander powder to taste

Turmeric powder to taste

Red chilli powder to taste

Garam masala to taste

A tablespoon of oil

A pinch of asafoetida

To grind:

4 medium-sized tomatoes

A 1-inch sized piece of ginger, peeled

1 small onion, skin peeled

4-5 cloves of garlic, peeled

For the garnishing:

Some fresh coriander leaves, chopped finely, for garnishing

Juice of 1/2 lemon, or to taste

Method:

1. In a pan, dry roast the makhana till they become crisp. This takes about 10 minutes. Remove the makhana in a plate, and keep aside.

2. Grind the tomatoes, onion, ginger and garlic to a paste in a mixer. There is no need to add any water. Keep aside.

3. Heat the tablespoon of oil in the pan. Add the asafoetida to it.

4. Now, add the tomato gravy to the pan. Add the salt, red chilli powder and turmeric to it. Mix well, and let everything cook together for a few minutes, till the raw smell of the gravy goes away.

5. Add the garam masala and cook for a little more time. Add a bit of water to the gravy, if required.

6. Add the makhana and green peas to the gravy. Mix well. Let everything cook together for seven to 10 minutes.

7. Sprinkle the chopped coriander leaves on the curry. Add the lemon juice. Mix well. Take off heat.

8. Serve hot with rotis.

That’s it!

How do you make makhane ki sabzi at home?

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23 thoughts on “Makhane ki sabzi

  1. I am going to try this out soon 🙂 Thanks for sharing TGND. I had my inhibitions looking at Makhana every time. Now that I know they taste good in gravies, I am going to get them soon 🙂

    Like

  2. oh i have seen them in supermarket and big bazaar here.. didnt know how to use it.. now i can buy and try ur recipe.. may be when i run out of vegetables.. but not sure if i can eat it now, as in dont want to try anything during pregnancy.. 🙂

    Like

    1. @Ashreyamom

      You should totally try it out. Don’t worry – makhana is safe to eat in pregnancy. I just read up a lot about it. It has got a number of health benefits, and is especially good for pregnant women. Google it! 🙂

      Like

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