Makhane Ki Sabzi | Phool Makhana Curry Recipe

Phool Makhana Curry Recipe / Makhane Ki Sabzi with step by step pics and a short YouTube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. It is a creamy, rich and vegan curry that goes well with Phulka, Chapati, Jeera Rice, Bhatura etc. I usually buy a big pack of this makhana and make savoury recipes like Spicy Makhana, Masala Makhana Namkeen and sometimes Makhana Kheer. When I was jotting down the recipes for Navratri, this Makhana Sabzi came to my mind and I reserved half of the packet to prepare this curry. Just a quick tip before going to the recipe, always add the makhana to the sabzi before serving only, else it becomes soggy or shrinks.

Check my other  Side Dish / Curry Recipes like

• Rajma Masala
• Palak Paneer
• Dal Tadka
• Chole Bhature
• Green Peas Korma

Phool Makhana Curry

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Makhane Ki Sabzi | Phool Makhana Curry Recipe

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Phool Makhana Curry Recipe / Makhane Ki Sabzi is a creamy, rich and vegan curry that goes well with Phulka, Chapati, Jeera Rice, Bhatura etc.

Course: Curry Recipes, Gravy, Navratri Recipes, Side Dish

Cuisine: Indian

Keyword: Makhane Ki Sabzi, Phool Makhana Curry Recipe

Servings: 4 People

Author: Priya Santhamohan

Ingredients

• 2 Cups Makhana
• Salt As Required
• 1 Cup Water
• Few Coriander Leaves

To Roast & Grind

• 1 tbsp Oil
• 6 Cashew
• ½ tsp Fennel Seeds
• ¼ tsp Pepper Corns
• 1 tsp Poppy Seeds / Khus khus
• 1 Cardamom
• 1 Clove
• 1 Cinnamon
• 1 Onion
• 2 Tomato
• 2 tsp Ginger Garlic Paste Link to Ginger Garlic paste
• 1½ tsp Chilli Powder
• 2 Pinch Turmeric Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala Powder Link to Garam Masala Powder

To Temper

• 1 tbsp Oil / Ghee Link for Homemade ghee
• 1 tsp Jeera
• 1 Bay Leaf

Instructions

1. First, measure and keep all the ingredients ready. Then, chop onion and tomato roughly.
2. Heat 2 tsp of ghee in a pan and add the makhana. Fry it in low flame for 4 to 5 minutes. Once it pops up, take one makhana and break, if it crushes easily, then it’s roasted properly. Keep the roasted makhana by side.
3. Heat 1 tbsp of oil in a pan, then add cashews, fennel seeds, pepper corns, poppy seeds, cardamom, clove, cinnamon and fry for 1 minute. Add onion and saute till translucent.

4. Now add ginger - garlic paste and saute till the raw smell of the paste leaves. At last, add the tomato and saute till it turns mushy.

5. Simmer the flame, then add turmeric powder, chilli powder, coriander powder, garam masala powder and give a quick stir. Allow it to cool down and transfer everything to a mixer.

6. Pour very little water and grind it to a smooth paste. Heat 2 tbsp of oil, temper with jeera and bay leaf.
7. Now pour the ground onion - tomato paste and 1 cup of water.
8. Add required salt and cook covered for 5 minutes in low flame, till the oil separates.

9. Add the roasted makhana, mix well and cook for just 2 minutes. Finally, garnish with coriander leaves.

   Serve this Makhane Ki Sabzi with Veg Pulao.

Recipe Video

Recipe Notes

Tips for Makhane Ki Sabzi

1. Roasting the makhana until crispy is a very important step, else it becomes soggy and smells raw, while adding to the gravy.
2. I suggest to roast the makhana in ghee, which lends a nice aroma for this Phool Makhana Curry Recipe.
3. To check if the makhana is roasted well, take one makhana and break it. If it crushes easily, then it’s perfect.
4. If preparing for vrat, skip the onion, garlic and then proceed with the recipe.
5. Adjust chilli and spice powders as per spice level and flavour required.
6. For a variation, few cubed paneer pieces or  1/4 cup of green peas can be added.
7. This Makhane Ki Sabzi should be creamy, so don't add lot of water.
8. Also, add the roasted makhana at last and cook for just 1 minute only, else it becomes soggy or disintegrates in the gravy.
9. For richness in the sabzi, 2 tbsp of fresh cream can be drizzled at last.

Makhane Ki Sabzi Recipe

Method for Phool Makhana Curry Recipe

1. First, measure and keep all the ingredients ready. Then, chop onion and tomato roughly.

2. Heat 2 tsp of ghee in a pan and add the makhana. Fry it in low flame for 4 to 5 minutes. Once it pops up, take one makhana and break, if it crushes easily, then it’s roasted properly. Keep the roasted makhana by side.

3. Heat 1 tbsp of oil in a pan, then add cashews, fennel seeds, pepper corns, poppy seeds, cardamom, clove, cinnamon and fry for 1 minute. Add onion and saute till translucent.

4. Now add ginger – garlic paste and saute till the raw smell of the paste leaves. At last, add the tomato and saute till it turns mushy.

5. Simmer the flame, then add turmeric powder, chilli powder, coriander powder, garam masala powder and give a quick stir. Allow it to cool down and transfer everything to a mixer.

6. Pour very little water and grind it to a smooth paste. Heat 2 tbsp of oil, temper with jeera and bay leaf.

7. Now pour the ground onion – tomato paste and 1 cup of water.

8. Add required salt and cook covered for 5 minutes in low flame, till the oil separates.

9. Add the roasted makhana, mix well and cook for just 2 minutes. Finally, garnish with coriander leaves.

Serve this Makhane Ki Sabzi with Veg Pulao.

Phool Makhana Curry Recipe