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
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
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.
How do you make makhane ki sabzi at home?