Makhana Sabzi Recipe

Makhana Sabzi Recipe

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  • 50 Gms Lotus seeds (Makhana)
  • 100 Gms Paneer (Cottage Cheese)
  • 3 Nos Tomato
  • 2 Nos Green Chilli
  • 1 Inch Ginger
  • 6 Nos Cashew
  • 2 Tbsp Ghee
  • 1 Tsp Cumin Seeds (Jeera)
  • 1 Tsp Kashmiri Red Chilli Powder
  • 1 Tsp Black Pepper Powder
  • 1 Tbsp Cumin (Jeera) Powder
  • 1 Tsp Rock Salt
  • 2 Tbsp Coriander (Dhania) Leaves
  • 250 Ml Water


    Washing / Soaking
    Step 1: Wash all the vegetables;
    Step 2: Soak cashews in water for 10-15 mins;

    Step 1: Roast makhana in 1/2 tsp ghee on low flame for approximately 5 minutes or until crispy;
    Step 2: Transfer into a plate and keep aside;
    Step 3: Grate paneer;
    Step 4: Roughly chop tomatoes and ginger;
    Step 5: In a blender jar, blend together tomoatoes, green chilli, ginger and cashews (drained);
    Step 6: Keep aside;

    Adding cooking medium (Oil/Ghee/Butter)
    Step 1: Heat remaining ghee in a wok/pan;

    Adding whole spices/seasonings
    Step 1: Keeping the flame on medium-high, add cumin seeds and crackle till it turns brown;
    Step 2: Add kashmiri red chilli powder and cook for a few seconds;

    Adding Vegetables
    Step 1: Add pureed tomato mixture;
    Step 2: Mix well and cook till it becomes a little thick;

    Adding Powdered Spices
    Step 1: Add black pepper powder and roasted cumin powder;
    Step 2: Mix and add 1 tsp rock salt;
    Step 3: Mix and cook till the mixture leaves ghee on the sides;

    Adding Makhana and Paneer
    Step 1: Add roasted makhana and give it a nice mix;
    Step 2: Cover and let it cook for 2-3 minutes;
    Step 3: Stir and add 200 ml water;
    Step 4: Mix well;
    Step 5: Add grated paneer and coriander leaves (keep 1 tbsp of both for garnishing);
    Step 6: Mix, cover and let it cook for another 3-4 minutes;
    Step 7: Stir well and switch off the flame;
    Step 8: Transfer into a serving dish;

    Step 1: Garnish with remaining paneer and coriander leaves;
    Step 2: Serve hot;


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