BM #90 Week 1 Day 3 -

Under the theme of Indian Regional dishes, here is my third one this month. I cannot pin this recipe to one particular state/region but can safely say it is from North India.

In the picture the gravy doesn't look too smooth but trust me the gravy was rich and creamy when we ate it. I took the picture the after a few hours and by then the makhana were soggy and so the resultant picture. I shall definitely update these pictures as soon as I get to make this sabji.

Ingredients - 
Makhana 1 1/2 cups
Homemade Khoya 1/2 cup
Salt, Turmeric as needed
Coriander Powder 1 tsp 
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp
Amchur Powder 1/4 tsp
Sugar 1/2 tsp
Kasuri Methi 1/2 tsp
Seasoning (Oil 1 Tbsp , Cumin Seeds 1/2 tsp)
For the Gravy -
Oil 1 tsp
Onions, chopped 1/2 cup
Tomatoes, chopped 1 cup
Ginger-Garlic Pasta 2 tsp
Green chilies, finely chopped as needed
Cashews 7-8


Method Of Preparation -


In a heated pan, dry roast the makhana until they are crisp. Remove and set aside.

In the same pan, add a teaspoon of oil and saute onions until they are translucent. Add in ginger, garlic, and green chilies. Saute for a few seconds.

Add in the tomatoes and cook them until mushy.

Remove from heat, transfer into a blender and grind into a fine paste adding cashews and water as needed.

Return the pan to heat, add 1 tablespoon of oil and cumin seeds. After the cumin seeds crackle, add the gravy paste.

Add in the khoya and all the spices listed including salt and turmeric. Adjust the consistency by adding water as needed.

Mix well and let it come to a boil and the gravy is ready when the oil floats.

Add in the roasted makhana, cook for a couple of minutes and remove from heat.

Garnish with chopped coriander leaves and serve warm with rice/roti/naan. 


BMLogo




Preparation Time 30 minutes
Serves 5-6

10 comments

  1. Srivalli Says:
  2. Well whatever you say, I do agree that the gravy looks so rich and inviting!..I won't mind having this for my meal right away!..enjoyed your indian dishes this week!

     
  3. A very rich and creamy gravy. I had no idea makhana were used in savory gravies. Nice one.

     
  4. Priya Suresh Says:
  5. Slurp, what a rich looking gravy.. Khoya makhana woww what a fabulous sabji, just need some rotis to finish this lipsmacking sabji.

     
  6. Code2cook Says:
  7. I am sure this rich and creamy gravy recipe tasted superb. Looking absolutely mouthwatering.I never used khoya in any curry.

     
  8. Preeti Garg Says:
  9. Love this rich and creamy makhana gravy.

     
  10. Sandhiya Says:
  11. Khoya makhana gravy looks so delicious and creamy. Using khoya make it even more richer !!! Perfect to pair with all types of rotis.

     
  12. This is indeed a very rich gravy with khoya and cashew and bound to be very delicious.

     
  13. The addition of khoya adds a nice richness to the curry. It looks wonderful with the naan..

     
  14. wow looks so rich and creamy - I need to start cooking with lotus seed more and this recipe looks like the perfect recipe to utilize it

     
  15. Sapana Behl Says:
  16. Wow such rich and delicious looking khoya makahana sabzi, I am yet to try this amazing curry.

     
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