6 March, 2020

Lotus Seed In Red Gravy (Makhana Makhani)

Comments : 2 Posted in : Main Course on March 6, 2020 by : Fizza Tags: curry, gravy, healthy, lotus seed, main course, makhana makhani, quick, red gravy, tasty

Lotus Seeds or Makhana are nut-like round to oval-shaped seeds present in a row within the dark-colored lotus seed head. They are green colored when fresh and turn cream to yellow color when dried. The seeds are extensively used in East Asian cuisine and in traditional medicine. Mostly sold in dried shelled form, the seed contains rich contents of protein, vitamin B, and dietary minerals these seeds are popped and eaten also.

Lotus Seeds In Red Gravy or Makhana Makhani which is the Indian name. Red Gravy or Makhani gravy which is a tomato-based gravy is prepared. Spices are added to enhance the flavor cashew nuts are added to thicken the gravy. Popped Lotus Seeds are roasted in butter and added to the gravy.
Easy simple quick recipe to make.

     Cuisine – Indian
Prep Time – 15 min
Cooking Time – 20 min
Total Time – 35 min

Ingredients

• Lotus Seed (Makhana) – 1 Cup
• Cashew nut – 8 pieces
• Tomato – 4 medium sizes roughly
• Green Chilli – 2
• Ginger – 1-inch piece
• Bay Leaves – 2
• Cardamom – 2
• Cumin Seed – 2 Tsp
• Cloves – 2
• Black Pepper – 3-4
• Cinnamon – 1-inch stick
• Coriander Pd – 2 Tsp
• Turmeric Pd – ½ Tsp
• Red Chilli Pd- 1 Tsp
• Cream – 2 Tbsp
• Kasuri Methi (Dried Fenugreek Leaves) – 2 Tsp
• Cooking Oil – 1 Tbsp
• Butter – 2 Tbsp +1 Tsp

Method

1. Roast Lotus Seeds in 1Tsp butter in a pan till crisp.
2. In pan heat 1 Tbsp oil add one teaspoon cumin seeds, bay leaves, cardamom, cinnamon, black pepper, cloves. Saute for 2-3 minutes. Add green chilies ginger and tomatoes.
3.  Cover and cook till tomatoes are soft. Cool add cashew nuts and blend to a fine paste.
4. Heat butter in a pan, add cumin seeds sauté add coriander powder, chili powder, and turmeric powder saute add tomato pulp , boil.
5. Add roasted lotus seeds one cup water mix, cover and cook for 10 minutes.
6. Roast dry fenugreek leaves, crush, add to gravy, add cream cook for a minute.
7. Garnish with coriander leaves.
8. Serve with hot kulchas.