About makhane ki sabzi
We have all heard about phool makhana. it is also known as fox nuts or lotus seeds. fox nuts can be enjoyed in various form like curries, kheer and snacks. it is a great source of calcium and it is quite light and tasty to eat. fox nuts curry can be served with rice or roti as well. so let’s start making phool makhana curry.
Subtitle
- About makhane ki sbazi
- Ingredients
- How to make makhane ki sabzi step by step
- Preparation time
- Tips
Ingredients
Onion- 3 medium- sized
Tomato- 3 medium – sized
Potato- 2-3 medium sized
Fox nuts- fried in ghee
Green chilli- 2 finely chopped
Ginger- 1 inch piece, finely chopped
Salt- to taste
Red chilli powder- 1/2 teaspoon
Coriander leaves- 1 teaspoon
Garam masala- 1/2 teaspoon
kitchen king masala- 1/2 teaspoon
Soy sauce- 2 teaspoon
Oil- 3 tablespoon
Water
For garnishing
Fresh coriander leaves
How to make makhane ki sabzi step by step
First, add oil to the pressure cooker and heat it up. once the oil is hot, add finely chopped ginger and saute for two minutes. now add chopped onions and stir continuously untill they turn dark brown. keep the flame high and stir the onions constantly. when the onions are well cooked add 1 teaspoon of soya sauce. now, add chopped tomatoes and cook for five to seven minutes, stirring occasionally. lower the flame add salt, red chilli powder and coriander powder along with half a glass of water. close the lid and cook on high flame for 3-4 whistels.
Once you get 3-4 whistles, turn off the flame and the cooker cool down. open the lid and turn on the flame again. now add the potatoes and cook it on high flame for 5-7 minutes, stirring frequently. when the potatoes are mixed add 1 glass of water. close the lid, and wait for 2 more whistles. turn off the flame and let the cooker cool down again.
Once cooled, turn on the flame add fried makhana, garam masala, kitchen king masala and chopped green chillies. close the lid and cook for 1 whistle, turn off the flame and let the cooker cool down. open the lid and garnish it with fresh coriander leaves. your delicious phool makhana curry is ready to serve.
Tips
Do not leave the onions till it turns dark brown. otherwise, the onions will burn. and this will affect the curry’s flavour.
Soya sauce gives a nice brown color to the curry. but it’s totally optional. if you want you can skip it.
Makhana can be added directly to the curry. however, lightly frying them in ghee elevates the curry overall taste.
Add a Comment