Makhana vegetable recipeImage Credit Source: Instagram/Bliss_is_food
Makhana is considered very beneficial for health. The calcium and phosphorus present in it can help in strengthening bones. Fiber, iron, magnesium and potassium are also found in good amounts in it. Apart from this, calories are low in Makhana, due to which eating it can help reduce weight.
Makhana is preferred to eat more by soaking or roasting in milk. But apart from this, raita and kheer of Makhane are also made. But have you ever tried the vegetable of Makhane? Yes, you can also make its vegetable. Let’s know about the recipe of Makhana and cashew vegetables
Makhana and cashew vegetable
First of all, keep the pan on the gas and add 1 teaspoon of ghee to it and heat it lightly. Now put 1 cup of makhana in it and fry it till crisp and color turns golden. After this, take 1 tbsp pumpkin seeds, 5 to 6 roasted cashews and 2 tablespoons milk in a mixer jar. Grind it and make a soft paste. After this, put 1 tbsp ghee in a pan and heat it. Add cumin and whole red chili to it. Now add turmeric powder, red chili powder, salt, coriander powder and garam masala as per taste.
When it is roasted properly, add pumpkin seeds to it and mix well. Keep stirring it until it is cooked well, so that the spice does not stick to the pan or the pan. Now add water to it. Keep in mind that every curry gets thick with ripening. If you want to make it more tasty and creamy, you can also add milk to it. Apart from this, you can add 1 teaspoon or sugar in taste to increase taste. Now add roasted makhane and leftover cashews to it. Just cook for a few minutes and serve hot hot.
Makhana, Paneer and Pea Vegetables
To make it, first heat oil in a pan or pan. Now, add 5 to 6 garlic buds, 1 inch ginger, 4 to 5 black pepper rash, 3 cloves, 4 whole, green cardamom, 2 green chillies, 12 to 15 cashews, 1 chopped onion, tomato, salt, red chili powder, turmeric powder and 1/2 cup of water and drink it. Cool the paste and then put it in a grinder and make a soft gravy.
Now put a teaspoon of ghee in a pan again and heat it. In this, 1 teaspoon cumin, 1/2 teaspoon asafetida, 1 bay leaves, Kashmiri red chili powder, cumin and coriander powder and water as per taste. Now add tomato gravy to it. Now add salt, garam masala and some water to it as per taste. After this, add sugar to this paste, now add cheese, boiled green peas, roasted makhana, kasoori methi and coriander leaves.