Makhana in Makhni Gravy

By : Thea Singh | Yeild : 4 Serving | Time : 30 minutes

Makhana coming in a sweet & tangy twist of our beloved Makhni dishes will satisfy your taste buds and fill your tummy with quality ingredients, healthy sources of fats and will make your gut happy with some fibre rich meal.

Prepration

Makhana coming in a sweet & tangy twist of our beloved Makhni dishes will satisfy your taste buds and fill your tummy with quality ingredients, healthy sources of fats and will make your gut happy with some fibre rich meal.

Serving: 4

Total cooking time: 50 minutes

Ingredients:

Makhana: 160 gms

Fresh Cream: 10 ml

Oil: 2 tablespoon

Butter: 50 gms

For Makhni sauce:

Onion: 3

Tomatoes:4

Cashew Nuts: 100 gms

Kashmiri Red Chillies: 2-3 pieces

Ginger: 10 gms

Ginger: 10 gms

Peppercorn/Kali Mirch: 4-5 pieces

Cinnamon/Dal Cheeni: 1 inch stick

Cloves/lavang: 3-4

Bay leaf/Tej Patta: 2 leaves

Green Cardamom/Elaichi: 2 pieces

Procedure:

1. Dry roast Makhanas for 7-8 minutes on medium flame.
2. Mix all the Makhni sauce ingredients in 1 ltr of water and boil them until they get mashed.
3. Then reduce the water and make a fine puree out of it.
4. Heat Oil in an Aluminium Pan/Kadai and add oil on Medium flame and add the Makhni puree to it.
5. Then cook it until the oil floats up on top, then add 50 grams of butter and mix it well.
6. Then Add Makhanas 5 minutes before serving for optimum taste & add fresh cream to finish it off.
7. Serve immediately.

Nutritional Analysis: (per serving)

Kcal (energy): 420kCal

Carbohydrate: 38.70gms

Protein: 10 18gms

Iron: 2.65mg

Cholesterol: 31.9mg

Fat: 25.69gms

Calcium: 106mg

Zinc: 1.44m