5 Makhana Recipes That Will Make You Want To Live A Healthy Lifestyle

It is a different dish that differs from traditional curries. It is both light and filling, and it has a terrific flavour!

Ingredients

Makhana Peas — 1 cup Onion (optional) To make the puree, combine 2 big, diced tomatoes with 1 cup red pepper powder (optional), 1 tablespoon coriander powder, and 1 tablespoon garam masala. Masala — 1 sweet dish

2 tablespoons ground caraway

1 tablespoon ground turmeric 1 tablespoon cashew nut 5–6

5–6 cloves of garlic, minced

1-inch slice of ginger

Method

1. Bake over low heat until the Makhana is crisp, then remove it from the pan and set it aside. Move the mixture to a dish and set it aside.
2. In a large skillet, heat the oil and sauté half of the chopped onions and garlic until gently browned. Remove the pan from the heat and add the cashews that have been warming in the tub. Allow the mixture to cool before adding a paste to the mixer with a little water to make a smooth paste.
3. More oil should be heated in a saucepan. Toss in the sesame seeds until they begin to break. Fry half of the chopped onions in the pan until they are translucent. Fill the mold halfway with the onion paste. For 3–4 minutes, it’s always an excellent idea.
4. Combine the tomato puree, turmeric, coriander powder, and fresh powder in a large mixing bowl. Make a thorough mix—Cook over medium heat, covered, until the oil is completely dissolved.
5. Combine half a cup of water, the peas, and the salt in a large mixing bowl. Cover the pan with a cover and reduce the heat to low for 4–5 minutes.
6. Drop in the roasted Makhana and cook for a minute before turning off the heat.
7. As the combination cools, the lotus seeds absorb the water and thicken the sauce, which is good. Decorative garnishes include coriander leaves or dried red peppers, and take your pick between chapati or rice.

Makhana Tikki