Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy
A vegetarian North Indian Recipes recipe with onion - chopped, cloves garlic - chopped, sunflower oil. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later
phool makhana (lotus seeds)(1 cup) - 2
Heat ghee in a heavy bottomed pan on medium flame
ghee(1/2 teaspoon) - 3
Add the makhanas and saute till it changes its colour and turns crispy
phool makhana (lotus seeds)(1 cup) - 4
Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)green chilli - chopped(1)chaat masala powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tandoori masala(1 teaspoon)red chilli powder(1/2 teaspoon) - 5
Saute for 30 seconds, mix everything well and switch off the heat
- 6
Add freshly squeezed lemon juice, give it a stir and set it aside
lemon juice(1/2 teaspoon) - 7
Add onion and garlic in a mixer jar, grind to a smooth paste with a little water
onion - chopped(1)cloves garlic - chopped(4)water(1/3 cup) - 8
Set aside In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy
red chilli powder(1/2 teaspoon)curd (dahi / yogurt) - at room temperature(1/3 cup)water(1/3 cup)salt - to tasteinch ginger - chopped(1/2)green chilli - chopped(1)red chilli powder(1/2 teaspoon) - 9
Whisk well and set it aside
- 10
Heat oil in a pressure cooker on medium flame
- 11
Once the oil is hot, add the cardamom, cloves and allow them to sizzle
cloves garlic - chopped(4)cardamom (elaichi) pods/seeds(1)cloves (laung)(1) - 12
Next, add the onion garlic paste and let it cook for about 3 to 4 minutes
onion - chopped(1)cloves garlic - chopped(4) - 13
After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)green chilli - chopped(1)chaat masala powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tandoori masala(1 teaspoon)red chilli powder(1/2 teaspoon) - 14
Turn down the heat and add the curd mixture, mixing continuously
curd (dahi / yogurt) - at room temperature(1/3 cup) - 15
Add water to adjust the consistency of the gravy
water(1/3 cup) - 16
Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle
- 17
Turn off the flame
- 18
Immediately release the pressure by putting the cooker under cold water
water(1/3 cup) - 19
Open the cooker, give the gravy and stir and add the roasted makhanas
phool makhana (lotus seeds)(1 cup) - 20
Your Dahi Wale Makhane is ready to be served
- 21
Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family
- 22
You can also serve this curry with Steamed Rice or Jeera Rice
Rate this recipe
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Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy
A vegetarian North Indian Recipes recipe with onion - chopped, cloves garlic - chopped, sunflower oil. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
22 steps- 1
To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later
phool makhana (lotus seeds)(1 cup) - 2
Heat ghee in a heavy bottomed pan on medium flame
ghee(1/2 teaspoon) - 3
Add the makhanas and saute till it changes its colour and turns crispy
phool makhana (lotus seeds)(1 cup) - 4
Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)green chilli - chopped(1)chaat masala powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tandoori masala(1 teaspoon)red chilli powder(1/2 teaspoon) - 5
Saute for 30 seconds, mix everything well and switch off the heat
- 6
Add freshly squeezed lemon juice, give it a stir and set it aside
lemon juice(1/2 teaspoon) - 7
Add onion and garlic in a mixer jar, grind to a smooth paste with a little water
onion - chopped(1)cloves garlic - chopped(4)water(1/3 cup) - 8
Set aside In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy
red chilli powder(1/2 teaspoon)curd (dahi / yogurt) - at room temperature(1/3 cup)water(1/3 cup)salt - to tasteinch ginger - chopped(1/2)green chilli - chopped(1)red chilli powder(1/2 teaspoon) - 9
Whisk well and set it aside
- 10
Heat oil in a pressure cooker on medium flame
- 11
Once the oil is hot, add the cardamom, cloves and allow them to sizzle
cloves garlic - chopped(4)cardamom (elaichi) pods/seeds(1)cloves (laung)(1) - 12
Next, add the onion garlic paste and let it cook for about 3 to 4 minutes
onion - chopped(1)cloves garlic - chopped(4) - 13
After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)green chilli - chopped(1)chaat masala powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tandoori masala(1 teaspoon)red chilli powder(1/2 teaspoon) - 14
Turn down the heat and add the curd mixture, mixing continuously
curd (dahi / yogurt) - at room temperature(1/3 cup) - 15
Add water to adjust the consistency of the gravy
water(1/3 cup) - 16
Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle
- 17
Turn off the flame
- 18
Immediately release the pressure by putting the cooker under cold water
water(1/3 cup) - 19
Open the cooker, give the gravy and stir and add the roasted makhanas
phool makhana (lotus seeds)(1 cup) - 20
Your Dahi Wale Makhane is ready to be served
- 21
Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family
- 22
You can also serve this curry with Steamed Rice or Jeera Rice
Rate this recipe
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