Makhana Mushroom gravy

I have long seen Makhana i.e. Lotus seeds as snack in Instagram .Since then I want to try it once.

When Chef Venkatesh Bhat demonstrated a gravy using Makhana in Samayal Samayal Programme, I immediately noted it down and wanted to give it a try.

I have given below the recipe same as that was shown on the show with some very small changes. But I prepared the same without mushrooms.

Oil: 1 tbsp. + for deep frying

Cumin: 1 tbsp.

Onions: 1 medium size finely chopped

Tomato Puree: 1 big tomato

Ginger garlic paste: 1 tbsp.

Makhana –Lotus Seeds: 2 handfuls

Button Mushrooms: 5-6 chopped to big pieces

Cashewnuts: 2 tsp. soaked in water

Yoghurt: 1 small cup or 100 ml

Turmeric powder: 1 tsp.

Chili powder: 1 tbsp.

Salt as required

Garam masala: 1 tsp.

Lime juice: 1 tsp.

Coriander: finely chopped 1 tbsp.

First heat some oil in kadai and when the oil is hot add makhana and deep fry till slightly golden brown.

Then soak the deep fried makhana in cold water.

Add turmeric, chili powder, required salt to yoghurt and mix and keep it ready.

Heat a pan and sauté mushrooms with a pinch of salt till mushrooms are completely cooked.

Keep the mushrooms aside and in the same pan add oil.

When the oil is hot, add cumin and fry till it sizzles.

Then add onions, 1 pinch salt and ginger garlic paste and fry well.

In the meanwhile grind the tomato to a puree.

When the ginger garlic paste’s raw smell has gone, add tomato puree and fry.

After 2 minutes add yoghurt mix and allow the gravy to cook well.

Now grind the cashews to a smooth paste.

When the gravy is cooked well, Add cashew paste, soaked deep-fried makhana, mushrooms and mix.

Adjust salt if needed.

Switch of the gas and add garam masala, coriander, lime juice.

Priyadarshini