Makhana Sabji Recipe

Makhana Sabji

  • Prep Time
    5 Minutes
  • Cook Time
    5 to 8 minutes
  • Difficulty Level
    Intermediate

Makhana Sabji is a healthy and yummy dish.

Makhana Sabji is a protein and calcium rich dish. Fox nuts/Lotus seeds are other names of Makhana. Makhana is famous as a snack dish. Besides, snacks and sweet dish item, here is an innovative dish in the form of sabji. The preparation requires simple ingredients like onion, green chili, makhana, ginger, tomato and capsicum. The use of regular and simple spices makes it palatable and tasty. The gravy base makhana sabji tastes great with roti or phulka. So, try this recipe and let us know your feedback in the comment section.

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This recipe is by a lovely Mom – Sandhya Harsh.

Tips and Suggestions by Mom Chef:-

  • Red chili powder can be added according to taste.
  • After roasting it, let the makhana cool down. To check its crispiness, Press it with your fingers; it should break easily with a popcorn-like sound.
  • You can use any color capsicum available with you.

For more such exciting recipes Makhana Sabji please click on the following links:

  1. Paneer Ghotala
  2. Desi Tacos | Roti Tacos
  3. Paneer Makhana In Spinach Gravy

Current Recipe Rating

(2.8 / 5)

2 ratings

  • Recipe
  • Text size

Ingredients

  • Oil - 1 tablespoon
  • Cumin seeds/Jeera - 1 teaspoon
  • Green chili/Hari mirch - 2 slits
  • Ginger/Adrak - 1/2 inch finely chopped
  • Onion/Pyaz - 1 no finely chopped
  • Salt - to taste
  • Tomato puree - of 2 tomatoes
  • Turmeric powder/Haldi powder - 1 teaspoon
  • Red chili powder/Lal mirch powder - 1 teaspoon
  • Coriander seeds powder/Dhania powder - 1 teaspoon
  • Roasted cumin seeds powder/Jeera powder - 1 teaspoon
  • Clarified butter/Ghee - 1 tablespoon
  • Water - as required
  • Red Capsicum - 1/2 no long cut
  • Yellow Capsicum - 1/2 no long cut
  • Fox Nuts/Makhana - 1 cup
  • All spice mix powder/Garam Masala - to taste
  • Dry fenugreek leaves/Kasuri methi - to taste
  • Coriander leaves - to garnish

Instructions

  1. Heat oil in a wok/kadhai. Put cumin seeds, slit green chili, finely chopped ginger and onion. Saute on medium to high flame.
  2. Then, put salt to taste and saute well. Add the tomato puree and some salt. Add 1/2 teaspoon of turmeric powder, red chili powder, coriander seeds powder and roasted cumin seed powder. Mix well together.
  3. Now, cover and cook for 1 to 2 minutes till the oil oozes out. Check and add water as required for adjusting the consistency of gravy.
  4. Heat ghee in a pan on a low flame. Put the makhana, 1/2 teaspoon of turmeric powder, and salt to taste. Roast the makhana for 5 to 6 minutes on a low flame. Keep stirring in between.
  5. As the gravy starts boiling, add the capsicum and mix well. add all spice mix powder, rub the kasuri methi between palms and then add it. Add coriander leaves and mix well. Add the roasted makhana and mix well.
  6. Cook for 1 minute. Then, garnish with coriander leaves and turn off the gas flame.
  7. The Makhana Sabji is ready to be served.

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