North Indian RecipesLunchVegetarian

Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy

Name: Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: North Indian Recipes
Ingredients: 1 onion - chopped; 4 cloves garlic - chopped; 1 teaspoon sunflower 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); 1/3 cup curd (dahi / yogurt) - at room temperature; 1/3 cup water; salt - to taste; 2 gram teaspoons flour (besan); 1/2 inch ginger - chopped; 1 green chilli - chopped; 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

A vegetarian North Indian Recipes recipe with onion - chopped, cloves garlic - chopped, sunflower oil. Ready in 30 min, serves 2.

Curated byKavya Sharma🇮🇳

Calories

970kcal

Estimated Cost

₹550-700

Carbs114g

Protein70g

Fats26g

Servings Scaler

Instructions

22 steps

1
To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later
phool makhana (lotus seeds)(1 cup)
2
Heat ghee in a heavy bottomed pan on medium flame
ghee(1/2 teaspoon)
3
Add the makhanas and saute till it changes its colour and turns crispy
phool makhana (lotus seeds)(1 cup)
4
Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)green chilli - chopped(1)chaat masala powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tandoori masala(1 teaspoon)red chilli powder(1/2 teaspoon)
5
Saute for 30 seconds, mix everything well and switch off the heat
6
Add freshly squeezed lemon juice, give it a stir and set it aside
lemon juice(1/2 teaspoon)
7
Add onion and garlic in a mixer jar, grind to a smooth paste with a little water
onion - chopped(1)cloves garlic - chopped(4)water(1/3 cup)
8
Set aside In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy
red chilli powder(1/2 teaspoon)curd (dahi / yogurt) - at room temperature(1/3 cup)water(1/3 cup)salt - to tasteinch ginger - chopped(1/2)green chilli - chopped(1)red chilli powder(1/2 teaspoon)
9
Whisk well and set it aside
10
Heat oil in a pressure cooker on medium flame
11
Once the oil is hot, add the cardamom, cloves and allow them to sizzle
cloves garlic - chopped(4)cardamom (elaichi) pods/seeds(1)cloves (laung)(1)
12
Next, add the onion garlic paste and let it cook for about 3 to 4 minutes
onion - chopped(1)cloves garlic - chopped(4)
13
After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)green chilli - chopped(1)chaat masala powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tandoori masala(1 teaspoon)red chilli powder(1/2 teaspoon)
14
Turn down the heat and add the curd mixture, mixing continuously
curd (dahi / yogurt) - at room temperature(1/3 cup)
15
Add water to adjust the consistency of the gravy
water(1/3 cup)
16
Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle
17
Turn off the flame
18
Immediately release the pressure by putting the cooker under cold water
water(1/3 cup)
19
Open the cooker, give the gravy and stir and add the roasted makhanas
phool makhana (lotus seeds)(1 cup)
20
Your Dahi Wale Makhane is ready to be served
21
Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family
22
You can also serve this curry with Steamed Rice or Jeera Rice

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Recipe Source: archanaskitchen.com

North Indian RecipesLunchVegetarian

Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy

A vegetarian North Indian Recipes recipe with onion - chopped, cloves garlic - chopped, sunflower oil. Ready in 30 min, serves 2.

Curated byKavya Sharma🇮🇳

Cook Time30 min

Calories

970kcal

Est. Cost₹550-₹700

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

114g(47%)

Protein

70g(29%)

Fats

26g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 22 COLLECTED

Directions

22 steps

1
To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later
phool makhana (lotus seeds)(1 cup)
2
Heat ghee in a heavy bottomed pan on medium flame
ghee(1/2 teaspoon)
3
Add the makhanas and saute till it changes its colour and turns crispy
phool makhana (lotus seeds)(1 cup)
4
Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)green chilli - chopped(1)chaat masala powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tandoori masala(1 teaspoon)red chilli powder(1/2 teaspoon)
5
Saute for 30 seconds, mix everything well and switch off the heat
6
Add freshly squeezed lemon juice, give it a stir and set it aside
lemon juice(1/2 teaspoon)
7
Add onion and garlic in a mixer jar, grind to a smooth paste with a little water
onion - chopped(1)cloves garlic - chopped(4)water(1/3 cup)
8
Set aside In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy
red chilli powder(1/2 teaspoon)curd (dahi / yogurt) - at room temperature(1/3 cup)water(1/3 cup)salt - to tasteinch ginger - chopped(1/2)green chilli - chopped(1)red chilli powder(1/2 teaspoon)
9
Whisk well and set it aside
10
Heat oil in a pressure cooker on medium flame
11
Once the oil is hot, add the cardamom, cloves and allow them to sizzle
cloves garlic - chopped(4)cardamom (elaichi) pods/seeds(1)cloves (laung)(1)
12
Next, add the onion garlic paste and let it cook for about 3 to 4 minutes
onion - chopped(1)cloves garlic - chopped(4)
13
After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/2 teaspoon)green chilli - chopped(1)chaat masala powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tandoori masala(1 teaspoon)red chilli powder(1/2 teaspoon)
14
Turn down the heat and add the curd mixture, mixing continuously
curd (dahi / yogurt) - at room temperature(1/3 cup)
15
Add water to adjust the consistency of the gravy
water(1/3 cup)
16
Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle
17
Turn off the flame
18
Immediately release the pressure by putting the cooker under cold water
water(1/3 cup)
19
Open the cooker, give the gravy and stir and add the roasted makhanas
phool makhana (lotus seeds)(1 cup)
20
Your Dahi Wale Makhane is ready to be served
21
Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family
22
You can also serve this curry with Steamed Rice or Jeera Rice