Makhana is rich in calcium, protein, carbohydrates, phosphorous, iron, thiamine and zinc. It can be a great nutritious snack. Why not – sabzi?
Makhana Sabzi – Calcium Rich Sabzi
Roasted Makhana – 2 cups
Cashews (soaked in water for 20 minutes) – 5
Roughly chopped onion – 2 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 4
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Fresh cream – 3 tbsp
Ghee or oil – 2 tbsp
Red chilly powder – 1/2 tsp
Coriander powder – 1 tsp
Sabzi masala – 1/2 tsp
Roasted cumin powder – 1 tsp
Finely chopped coriander – 3 tbsp
Roasted peanuts – 2 tbsp
Salt to taste
Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3
Bay leaf – 1
- Heat 1/2 tbsp ghee in a kadai and add makhana. Roast makhana till crisp and little golden brown. Keep them aside.
- Take a half cup of water in a deep pan and add chopped tomatoes, cashews with a pinch of salt.
- Heat 1/2 tbsp olive oil or ghee in a deep non-stick deep pan and whole garam masalas. Sauté for 15 seconds.
4. Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
Then add boiled tomato, cashews and cook mixture until becoming soft. Let the mixture cool down and then make a smooth paste (take out bay leaf before grinding). Now sieve masala and again put in the same pan.
5. Heat a pan and add 1 tbsp of olive oil or ghee. Then add red chili powder, coriander powder, green chilly, sabzi masala and salt. Now add sieved tomato onion paste and stir well and cook until gravy starts leaving oil from corners.
6. Now add fresh cream and stir well. Let it cook for a min and then add 1 cup of water, boil for 1 minute. Add roasted makhana and salt. Stir gently and sprinkle roasted jeera powder.
7. Cook for another 2-3 minutes. Garnish with fresh coriander leaves and roasted peanuts.
Makhana sabzi is ready to serve.
* Use deep heavy nonstick pan.