To begin making Makhana ki Sabzi Recipe, get all of the components useful. Strain cook dinner 2 onions, cashews, magaj and poppy seeds together with sufficient water. Mix it right into a easy paste in a mixer grinder and put aside.
In a pan warmth the ghee and add Makhana to it. On a medium flame roast the Makhana until they crisp up utterly.
Once you eat them it needs to be crunchy until the centre and shouldn’t be chewy. Put aside.
Warmth oil in a pan. Add bay leaf, cinnamon, cloves, cardamom and sauce it until they provide out a pleasant aroma.
Add inexperienced chilli and 1 chopped onion and saute until the onion turns gentle gold
Add recent inexperienced peas and saute for a minute.
Add the bottom paste, pink chilli flakes and saute for a minute.
Add 2 cups of water, grated ginger and let it boil for a few minutes.
Add roasted Makhana to this and let it take in the liquid and get delicate.
You will notice that the Makhana shrinks in dimension. Flip off warmth.
Serve Makhana ki Sabzi with sizzling with roti, entire wheat naan, butter naan or phulkas to make a filling lunch or dinner.
