Mohali,23.2.21.. Food is an essential part of every human's life . Food can create love and bondings between human beings. We all know the importance of food in our life. But eating healthy food is also important , only when we have healthy foods can we live a healthy life. Making a food healthy as well as delicious depends on a person's creativity . When I was young, I didn't even know anything about cooking. But now I just love cooking because of my kids . They used to ask me daily about something new to eat ,and that helped me to find out some new and easy recipes. Now I started my own food business from home "Rajni's Rasoi" . I am Rajni , here's one of my favourite recipes -


"Phool Makhana Curry" is a simple and tasty Indian curry made with foxnuts (phool makhana) without using onion and garlic. Learn how to make makhana sabzi in a few simple steps.


Course: Main Course
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: Navratri recipe, festival recipe, makhana recipe,
Calories: 187kcal
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Author: Rajni

Ingredients
4 Cup foxnut (phool makhana/lotus seed)
1/2 Cup unsalted cashew
2 Cup tomato(chopped)
5 tbs ghee or oil
2 green chilli
1 inch Ginger peeled and grated
2 tbs cumin seeds (jeera)
Add Salt according to taste
1/2 tbs asafoetida (hing)
1 tsp Kashmiri red chilli powder
1 tsp turmeric powder
2 tsp Kasoori methi dried
4 tsp cream (malai or fresh cream)
1 Cup water
1 tablespoon chopped fresh coriander
1/2 home made garam masala (optional)

Instructions

*Drain the soaked cashews. In a blender or mixer, blend tomatoes, cashews, and green chili to a purée. Keep aside.
*Heat 2-3 tbsp of ghee in a kadhai. Continue roasting the fox nuts(makhana) at low to medium heat with occasional stirring. Roast until the fox nuts (makhana) crisp brown tinge just starts to come on the makhane ; if it makes a crispy, crackling sound, they are done. Keep stirring while roasting. Transfer to a plate.
*Heat the remaining ghee in the same kadhai. Next Add cumin seeds, asafoetida, grated ginger, turmeric, coriander powder, and crushed kasoori methi in the oil. Mix well and fry for 10 – 20 seconds. Next, add the tomato masala and fry the masala over low heat. Add the spices, salt, and cook till the oil starts separating from the tomato masala.
*Now add this stage if you like to make little gravy add approximately 1 Cup of water.
*Add the roasted fox nut and cashew, stir to combine nicely. Cook for 2–3 minutes.
*Add the cream and stir to combine nicely. Stir to mix and simmer the curry over low heat for 3-4 minutes.
*Turn off the heat. Garnish with chopped coriander and cream.
*You can add 1/2 tbsp of homemade garam masala before surviving fox nut (makhana) curry for a good aromatic flavor.
*Serve Phool Makhana Curry with poori, roti or paratha.

*If you try this recipe and love it, please leave a comment on EMAIL OR MOBILE . This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
RAJNI GILL, EMAIL:rajnigoldygill@gmail.com, MOBILE:88724-51493.