Capsicum Foxnut / Makhana Curry

Published On May 18, 2020
In Article
By Sandhya Harsh
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

Phool Makhana /FoxNuts /Lotus Seeds - 1 small cup
Capsicum - 1 cup cut into small cubes
Green/Red Chillies - 2 chopped
Tomatoes - 2 chopped
Onion - 1 chopped (optional)
Salt - as per taste
Red chilli powder - 1 Teaspoon
Coriander/Dhania powder - 1 Teaspoon
Turmeric/Haldi powder - 1/2 Teaspoon
Garam masala /All spicemix or Paneer masala - 1/2 Teaspoon
Ginger/Adrak - Grated 1 Teaspoon
Hing/asafoetida - 1 pinch
Bay leaf/Tejpatta - 2 leaves
Jeera/Cumin seeds - 1 Teaspoon
Ghee/clarified butter or Oil - 1 Tablespoon
Fresh coriander - chopped handful for garnishing

Instructions

Cut capsicum into small cubes. Dry roast foxnuts and keep them aside.
Grind chopped tomatoes, onions, chillies and ginger in a blender.
Heat ghee/oil in a pan . Add tadka or season it with asafoetida and cumin seeds . Then add bay leaf to it and saute.
Add cut capsicum and stir fry for 3 mins till they turn little soft.
Next, add the tomato ,onion and chilli puree to it. Stir fry for 2 to 3 mins.
Add salt, red chilli powder, turmeric / haldi, Coriander / dhania powder and pinch of all spicemix or paneer masala. Lower flame and keep stirring. Cook on low flame and bring a boil.
When the gravy is cooked leaving oil from the sides, add the roasted foxnuts. Cook for 4-5 mins more so that the foxnuts and capsicum gets softer and masala is infused into them.
Adjust the gravy consistency by adding little water and cook again. When completely cooked. Turn off the flame.
Garnish with fresh coriander leaves.
Capsicum Foxnut / Makhana Curry is ready to serve.

Servings : 5
Ready in : 20 minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.