No onion garlic vegan makhana or fox nut/lotus seeds curry.
A lip-smacking gravy with makhana or lotus seeds/fox nuts, cashews, melon seeds and poppy seeds or khas khas. Gravy is perfectly rich, creamy and delicious without onion garlic.
Sending this post to 183 #Foodiemonday bloghop Indian super food theme. This week Vidya Narayan who blog at Masalachilli suggested the theme.
Do visit her space for traditional recipes with some wonderful bake.
My humble contribution is this no onion garlic vegan makhana curry.
In India, these Lotus seeds are commonly referred to as Makhana. Usually people consume it during their fasts or even use it as an ingredient in Indian cuisines or sweet dishes. However, not many people are aware of its health benefits and nutritional value.
The first and foremost advantage of consuming lotus seeds is that it acts as an anti-aging agent.
Lotus seeds are known as a great source of protein which is extremely beneficial to the body. Doctors even recommend the intake of lotus seeds to combat protein deficiency in the body.
Lotus seeds are low in cholesterol, saturated fat and sodium. They are an extremely good source of manganese, potassium, magnesium, thiamine, protein and phosphorus.
It helps to eliminate all the spleen from the body and keeps it clean from the unnecessary cholesterol, therefore, maintaining the body’s cholesterol level. The potassium content is a great advantage for heart as it reduces the risk of heat stroke and hypertension. It is helpful in flushing out excess water and sodium from the body. It is of a great help in case there are muscle contractions, which can lead to cramps.
Source
Recipe is very easy to make. You need only ground ginger, chilli, tomatoes, cashew, melon seeds, poppy seeds, coconut, cardamom, cinnamon and cloves. I have made it with oil. But if you want you can also use butter.
Recipe
Makhana or fox nut – 2 & 1/2 cup
Green peas – 1 cup
Tomato – 3 medium
Green chilli – 1 – 2, chopped
Ginger – 1/2 inch piece
Poppy seeds or khas khas – 1 tablespoon
Cashew nuts – 2 tablespoon
Melon seeds – 1 tablespoon
Grated fresh coconut – 2 tablespoon
Green cardamom – 2
Cinnamon – 1/2 inch piece
Cloves – 2
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 1 & 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Salt to taste
Sugar – 1/2 to 1 teaspoon or to taste
Oil – 2 tablespoon + 2 teaspoon
Water – 1 & 3/4 cup
Method
1. Soak the poppy seeds or khas khas in hot water or microwave for 1 minute with little water.
2. Soak the cashew nuts and melon seeds in warm water for 15 minutes.
3. Grind tomatoes, green chilli, ginger, green cardamom, cinnamon, cloves, soaked poppy seeds, melon seeds, cashew nuts and coconut altogether. Make a smooth paste.
4. Heat 2 teaspoon oil in a pan. Add fox nuts or makhana. Fry till makhana becomes crisp and light golden brown.
5. Stir constantly and be careful. Makhana shouldn’t be black.
Remove from heat and place on a plate.
6. Now heat 2 tablespoon oil and add the ground paste. Add salt, sugar, cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder. Mix well.
7. Saute till oil leaves the sides.
Add green peas. Mix and saute for few seconds.
8. Add water and when it starts to boil reduce the heat. Cover and cook on simmer for 5 – 6 minutes or until green peas becomes soft.
9. Add makhana or fox nut. Mix and cook on simmer for 3 – 4 minutes.
10. Your curry is ready. You can add 1-2 tablespoon fresh cream and 1 teaspoon crushed kasuri methi at the end. I didn’t.
11. Garnish with slit green chilli and cilantro or coriander leaves.
Serve with jeera rice, pulao, steamed rice, puri roti, paratha, naan or any bread.
Notes
1. You can use butter instead of oil.
2. Almond can be used instead of cashew nuts. Or use cashew nuts and soaked and peeled almond both.
3. Use chilli according to your spice tolerance.
4. You can add fried cashew nuts in the gravy.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag #batterupwithsujata
I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter
Nice recipe
What is the actual name of the recipe?
You can call it vegan makhana curry 😊
Thanks Priyabrataa 😊
This looks yum😋
Thank you so much 😊
Very Very Nice recipe.. Absolutely new for me.. Looking Yummy👌👌👌.
Yes, we do eat Makhana during fast. But, Makhana Curry was never in my mind.. Thank you 🙏🙏.
Its healthy simple and seems to be tasty also.. I will try ..👍
Thank you. You can use rock salt on fasting days 😊
Wow, the curry looks so inviting and sounds absolutely flavourful. Love the ingredients you have used to make the gravy – poppy seeds, cashewnuts, melon seeds and the like. I’ll surely be trying this out soon. 🙂
Thank you so much Priya. Yes gravy is flavourful and lip-smacking. Please do try and let me know how it turns out 😊
makhana and peas come together in thus yummy satvik gravy.. perfect for a weekday meal with hot phulkas…
Thank you so much Kalyani 😊
I’ll have to try using melon seeds to make a gravy. Love the recipe as it has no onion and garlic, making it adaptable for a farahali dish.
Thanks a lot Mayuri. You can use rock salt for your fasting days 😊
I love such onion garlic free curries. This curry looks very creamy and with the poppy and melon seeds going in with coconut and cashew ,can imagine the nutty flavour too !
Thanks a lot Poonam 😍
Deliciously made gravy! I love the use of khus khus, cashew nuts and makhana. The gravy is so amazingly delicious.
Thank you so much Archana 😊
Love the ingredients of the gravy. it looks so inviting, perfect for the get togethers on spepcial occasions and festivals especially when we can’t have onion and garlic. Beautiful color of the gravy!!
Thank you so much Swaty 😍
All gravies need not have onion and this delicious curry proves just that! Loved the khus khus and cashew paste combination that will make the dish taste rich without any one missing the onions!
Thank you so much Vidya. You are absolutely right. All gravies need not have onion garlic. And I love without onion garlic gravies more than normal onion garlic gravies. You can find many such no onion garlic recipes in this blog 😊
This makhana curry looks very rich and creamy with no onion no garlic. Lovely sujata
Thanks Veena 😊
This no onion no garlic Makhana and peas curry looks so scrumptious. Perfect for fasting days too. I too use melon seeds in gravy sometimes. Gives a thick base to the gravy in addition to coconut and poppy seeds. Fabulous recipe.
Thanks a lot Preethi 😊
This is a beautiful recipe, it has so many layers of flavour in it with the creaminess from coconut, the flavour of the khus khus. i have to try this
Thanks a lot Seema 😊
Roasted or fried makhana are how I have usually come across makhana recipes. I am interested to see a makhana curry, with gravy! You have filled the gravy with nutritious and aromatic nuts, spices, poppy seeds and coconut, making it a dish totally fit for a special occasion.
Thanks a lot Sujata Shukla. Glad you liked it 😊
I just love this vegan version. Perfect for festive days where no onion garlic is allowed….. poppy seeds and coconut surely give the creamier texture in the curry !!
Thank you so much Seema. On fasting days you can use rock salt 😊