Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy
Dahi Wale Makhane is a North Indian Style Lotus Seeds Curry that can be made for your everyday meals. Serve it along with Jeera Rice, Steamed Rice or Phulka and a Salad of your choice.
Dahi Wale Makhane is a simple and tasty dahi based gravy, with added flavour from the whole spices. Here the lotus seeds are stir fried in a tangy masala and added to the yogurt gravy.
Makhane are usually used during fasting days in recipes where you don't use garlic and onion. But for your everyday meals, you can try this delicious Makhana recipe. Curd is added into this gravy which gives this curry an added flavour and taste.
Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family. You can also serve this curry with Steamed Rice or Jeera Rice.
If you are looking to make a different curry recipe for your Indian Vegetarian Dinner, you can give this curry a try.
If you like this recipe, you can also try other Makhana Recipes that can be made for your everyday lunch or dinner:
10 M
20 M
30 M
2 Servings
Ingredients
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For the gravy
- 1 Onion , chopped
- 4 cloves Garlic , chopped
- 1 teaspoon 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) For the yogurt gravy
- 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 For makhana stir fry
- 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
How to make Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy
To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later.
Heat ghee in a heavy bottomed pan on medium flame. Add the makhanas and saute till it changes its colour and turns crispy.
Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder. Saute for 30 seconds, mix everything well and switch off the heat.
Add freshly squeezed lemon juice, give it a stir and set it aside.
Add onion and garlic in a mixer jar, grind to a smooth paste with a little water. Set aside
In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy. Whisk well and set it aside.
Heat oil in a pressure cooker on medium flame. Once the oil is hot, add the cardamom, cloves and allow them to sizzle.
Next, add the onion garlic paste and let it cook for about 3 to 4 minutes. After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir.
Turn down the heat and add the curd mixture, mixing continuously. Add water to adjust the consistency of the gravy.
Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle. Turn off the flame.
Immediately release the pressure by putting the cooker under cold water. Open the cooker, give the gravy and stir and add the roasted makhanas. Your Dahi Wale Makhane is ready to be served.
Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family. You can also serve this curry with Steamed Rice or Jeera Rice.
Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy is part of the Indian Curry And Gravy Recipe Contest
