Makhana Curry (Sabzi)

Makhana Curry (Sabzi)

25 mins
2–3
  • Ingredients
  • 2 cups popped makhana
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 small onion, finely chopped
  • 1 tsp ginger‑garlic paste
  • 1 medium tomato, pureed
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp red chili powder (adjust to taste)
  • ¼ tsp garam masala
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed
  • ¾ cup water (or more for desired consistency)
  • Salt, to taste
  • Fresh coriander, chopped (for garnish)
  • Instructions
1

Gently press half the popped makhana with your fingers or a mortar & pestle so some kernels break—this helps them soak up the gravy.

2

Heat oil in a pan, add cumin seeds until they sizzle. Add chopped onion; sauté until translucent (~4 min). Stir in ginger‑garlic paste; cook 1 min until fragrant.

3

Pour in tomato puree; simmer 3–4 min until oil separates on the edges. Add turmeric, coriander powder, red chili powder, and salt; stir well.

4

Add the makhana (both whole and crushed). Mix to coat each piece in the spice mix.

5

Pour in water, cover, and simmer on low for 5–6 min until makhana absorb the flavors and the gravy thickens.

6

Sprinkle garam masala and crushed kasuri methi; stir gently. Cook 1 min more, then turn off heat.

7

Garnish with chopped coriander and serve hot with chapati, paratha, or steamed rice.