Makhane (Lotus Seeds) ki Makhana

No. of servings:  4-6
Preparation Time:  15 mins	Cook Time:  25 mins

Lotus Seeds (Fox nuts) are one of the most nutritious sources of proteins, various B vitamins, calcium, and other minerals.  The easiest way to incorporate this delicacy into regular diet is with this curry which pairs wonderfully with rice, roti, chapati, or poori. 

Ingredients:

• Roasted Lotus Seeds/Phool makhana/Fox nuts  - 5 cups
• Cashews - 1.5 fistful
• Finely chopped onions - 1 medium
• Finely chopped tomatoes - 3 medium
• Ginger - 1 inch
• Garlic - 6 cloves
• Ghee (or) oil - 1 tbsp
• Fennel seeds - 1.5 tsp
• Cardamom - 5 
• Cloves - 4-5
• Cinnamon - 1 inch
• Dana-jeera powder (Coriander-cumin powder) - 1.5 tsp
• Red chili powder - 1 tsp
• Garam masala - 0.5 tsp
• Sugar - 1 tsp
• Kasoori methi - 1 tsp
• Chopped coriander leaves - 2 tsp
• Cream - 1 tsp (optional)

Method:

• Crisp the roasted lotus seeds on low heat ('Saute' mode in IP, or stovetop, or microwave 30 secs/cup) and set aside
• Heat ghee/oil in a pan and add cashews until they turn golden
• Add onions and saute for a couple of minutes till they turn translucent
• Add tomatoes and saute well till they become mushy
• Add dana-jeera powder, garam masala, 0.75 tsp red chili powder and sugar
• Saute till it starts giving a nice aroma (about a minute)
• Add salt, mix and turn off the heat
• After cooling it a little bit, pour it into a blender jar and make a smooth paste
• Make a coarse powder of fennel seeds, cardamom, cloves and cinnamon
• Heat a tsp of ghee/oil and add this powder, along with chopped ginger and garlic ('Saute' mode in IP)
• Saute for just a minute, till the raw smell is gone (don't overcook or burn)
• Pour the blended gravy and mix well
• Add the remaining 0.25 tsp red chili powder and mix
• Whisk 2.5 cups of hot water in the blender jar and pour it into the gravy (Gravy will look a little runny at this time.)
• Cover and cook on low flame for 10-12 minutes, until the gravy thickens and the oil starts to separate
• Add the crisped fox nuts to the gravy and mix gently
• Cover and cook for a minute
• Crush the kasoori methi leaves into the gravy
• Add a tsp of cream in the end for a richer taste (if using)
• Garnish with coriander leaves and enjoy with hot rice, rotis, chapatis or poori

Tips and Tricks:

• Whisking some hot water in the blender jar hastens the cleaning process and also gets all the ingredients into the gravy easily
• Adding a little red chili powder to the blended gravy will enhance the rich red color of the gravy
• Covering the gravy and cooking until the oil separates gives a richer taste to the entree
• That doesn't mean we have to put too much oil.  Cooking it well allows even a tbsp of oil to separate

Pictures: 

 

  

Final Outcome: