Makhana ki Sabzi
Veg
Fox nuts (lotus seeds/makhana) toasted and cooked in a milk-and-cashew gravy spiced with cumin, ginger, and garam masala — a Mithila regional specialty made from Bihar's GI-tagged Mithila makhana, served on fasting days, at celebrations, and offered as prasad.
Cuisines
Bihari
Maithili
Best for
Lunch
Dinner
Build a full meal around Makhana ki Sabzi
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 25 min
Total: 35 min
2-3 servings
Ingredients
|
1 cup | Makhana , fox nuts |
|
2 tablespoons | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 medium | Onion , finely chopped |
|
1 medium | Tomato , finely chopped |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
0.5 teaspoon | Garam masala |
|
— | Salt , to taste |
|
0.5 cup | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat ghee in a pan and roast the makhana until they turn crispy. Remove and set aside.
- 2 In the same pan, add cumin seeds and let them splutter.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Add ginger-garlic paste and sauté until the raw smell disappears.
- 5 Add the chopped tomato and cook until it becomes soft and mushy.
- 6 Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for a minute.
- 7 Add water and bring the mixture to a boil.
- 8 Add the roasted makhana and mix well. Cook for 5-7 minutes until the makhana absorbs the flavors.
- 9 Sprinkle garam masala and mix well.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a richer taste, you can add a splash of cream or milk towards the end of cooking.