KAJU-MAKHANA SABZI/HOW TO MAKE KAJU-MAKHANE KI SABZI

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KAJU-MAKHANA SABZI/काजू मखाने की सब्जी

Indian cooking is so versatile that it not only includes vegetables, legumes, dairy, an endless variety of grains but also nuts and seeds as well. Nuts are beautifully absorbed into the Indian cuisine and add the taste, crunch, nuttiness and richness to that dish. Makhana or fox nut is such healthy nut(actually this is the seed of lotus) which is so versatile that a number of dishes can be prepared with this from snacks to main course dishes and delectable desserts. The health benefits of these two nuts (cashew and fox nut) do not require any introduction. Enriched with several essential nutrients, both nuts are beneficial for good health, especially the makhana is considered as super food these days

Today I am going to share an amazingly tasty makhana-kaju sabzi or curry. Both of these healthy nuts are the star ingredients of this yummy rich curry. Onion, tomato and kaju paste is the base of the gravy and makhana and the whole kaju are added as the main ingredients. This curry will complete the menu of the main course and can be enjoyed with roti, parantha or jeera rice
Let’s start making this easy yet delicious KAJU-MAKHANA SABZI

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Prep time – 20 minutes
Cook time – 20 minutes
Course – Main
Cuisine – North India
Author – Bharti Dhawan

ALL WE NEED TO MAKE MAKHANA-KAJU SABZI

•  Makhana/Fox nuts – 2 cup
•  Whole or half kaju /cashew nuts- 1/2 cup
•  Tukra/Broken kaju/cashew nuts – 1/2 cup
•  Milk – 1/2 cup
•  Onion – 1 large (grated)
•  Tomatoes – 2 large ( grated or pureed)
•  Ginger-garlic paste – 1 tsp
•  jeera/whole cumin – 1 tsp
•  Salt – to taste
•  Haldi/turmeric powder – 1/2 tsp
•  Red chilly powder – 1 tsp /to taste
•  Dhania/Coriander powder – 1 tsp
•  Garam masala – 1/2 tsp
•  Oil – 2 tbsp
•  Water for gravy – 3 cups or as required
•  Coriander leaves for garnish – 1 tbsp

STEP BY STEP

1- Firstly, soak kaju tukra/broken kaju into the milk for 20 minutes and then grind to make the kaju paste. Keep aside

2- Dry roast makhana and whole kaju until light golden and keep aside

3- Add oil to a kadahi or pan and add cumin/jeera. Allow to crackle

4- Next, add grated onions. Cook/bhunow until light brown

5- Add ginger-garlic paste and cook until the raw smell is gone

6- Add salt and all the spices except garam masala. Bhunow for a second

7- Add grated tomatoes and cook the masala until it leaves oil. Add kaju paste at this stage and bhunow for a few minutes

8- Add roasted makhana and kaju. Mix well to coat all the masala with them

9- Add water and allow to boil for 4-5 minutes

10 Add garam masala and cover the pan with a lid for 5 minutes. Open the lid and add coriander leaves. Serve the yummy KAJU-MAKHANA SABZI in the main course

NOTES

1- If you find that all the water is absorbed, add some hot water to the gravy (makhana absorbs a lot of gravy)

2- Ginger-garlic paste is optional. You can skip if you don’t want its the pungent taste

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