Lunch
Authentic Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy
Learn how to prepare Authentic Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy with this simple recipe. Perfect for Lunch and ideal for North Indian Recipes lovers....
⏱️
10 Min Prep
🔥
20 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 1 Onion - chopped
- 4 cloves Garlic - chopped
- 1 teaspoon Sunflower Oil
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 Cloves (Laung)
- 1/3 cup Curd (Dahi / Yogurt) - at room temperature
- 1/3 cup Water
- Salt - to taste
- 2 teaspoons Gram flour (besan)
- 1/2 inch Ginger - chopped
- 1 Green Chilli - chopped
- 1 cup Phool Makhana (Lotus Seeds)
- 1/2 teaspoon Ghee
- 1/2 teaspoon Chaat Masala Powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1 teaspoon Tandoori masala
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Lemon juice
Instructions
1
To begin making the Dahi Wale Makhane, we will firstly mix gently shallow fry the makhanas to toss in in the reduction later.scalding up ghee in a heavy bottomed wok on medium flame.
2
toss in the makhanas and saute till it changes its colour and turns brittle.Once it is done, toss in all the masalas including chaat masala, jeera ground mix, tandoori masala and red chilli ground mix.
3
Saute for 30 seconds, mix gently everything well and switch off the scalding up.toss in freshly squeezed lemon extract, give it a mix gently and set it aside.toss in bulb greens and garlic in a mixer jar, grind to a creamy paste with a little aqua.
4
Set aside In a mixing dish, toss in curd, aqua, table salt, besan, ginger, green chilli to make the dahi base for the reduction.
5
fluff up well and set it aside. scalding up cooking oil in a pressure cooker on medium flame.
6
Once the cooking oil is scalding, toss in the cardamom, cloves and allow them to sizzle. Next, toss in the bulb greens garlic paste and let it low-boil for about 3 to 4 mins.
7
After 3 to 4 mins, toss in turmeric ground mix, red chilli ground mix, coriander ground mix, garam masala ground mix and give it a good mix gently. Turn down the scalding up and toss in the curd mixture, mixing continuously.
8
toss in aqua to adjust the consistency of the reduction. Increase the scalding up to medium, close the pressure cooker and pressure low-boil for 1 whistle.
9
Turn off the flame. Immediately release the pressure by putting the cooker under cold aqua.
10
Open the cooker, give the reduction and mix gently and toss in the roasted makhanas.
11
Your Dahi Wale Makhane is ready to be served.present Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family.
12
You can also present this curry with Steamed Rice or Jeera Rice.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
20 minsTotal Time
30 minsMaster Chef
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