Makhana Curry Recipe
Makhana Curry is a flavorful and nutritious dish that combines the nutty crunch of makhana with a rich and aromatic curry sauce.
Ingredients
- 1 cup makhana (lotus seeds), roasted
- 1 tablespoon ghee
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt to taste
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Roast makhana: Roast the makhana in a dry skillet until golden brown and set aside.
- Sauté aromatics: Heat ghee in a large pot over medium heat. Add onion and sauté until softened. Add garlic and ginger, and sauté for 30 seconds more.
- Add spices: Stir in cumin powder, turmeric powder, red chili powder, and garam masala. Cook for 30 seconds.
- Add tomatoes and broth: Add diced tomatoes and vegetable broth. Simmer for 10-15 minutes, or until the sauce thickens.
- Add makhana and coconut milk: Stir in roasted makhana and coconut milk. Simmer for a few more minutes, or until the makhana is heated through.
- Season and serve: Season with salt to taste. Garnish with chopped cilantro and serve hot with rice or naan.
Enjoy Your Homemade Makhana Curry!
Makhana Curry Recipe
Makhana Curry is a flavorful and nutritious dish that combines the nutty crunch of makhana with a rich and aromatic curry sauce.
Ingredients
- 1 cup makhana (lotus seeds), roasted
- 1 tablespoon ghee
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt to taste
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Roast makhana: Roast the makhana in a dry skillet until golden brown and set aside.
- Sauté aromatics: Heat ghee in a large pot over medium heat. Add onion and sauté until softened. Add garlic and ginger, and sauté for 30 seconds more.
- Add spices: Stir in cumin powder, turmeric powder, red chili powder, and garam masala. Cook for 30 seconds.
- Add tomatoes and broth: Add diced tomatoes and vegetable broth. Simmer for 10-15 minutes, or until the sauce thickens.
- Add makhana and coconut milk: Stir in roasted makhana and coconut milk. Simmer for a few more minutes, or until the makhana is heated through.
- Season and serve: Season with salt to taste. Garnish with chopped cilantro and serve hot with rice or naan.
Enjoy Your Homemade Makhana Curry!