Khoya Makhana Recipe (Indian Vegetarian Recipes)

Ingredients

• 1/2 cup crumbled mawa (khoya)
• 2 1/2 cups makhana (lotus seeds)
• ghee for deep frying
• 1 1/2 cups roughly chopped tomato
• 1 tbsp ghee
• 1/2 cup grated onions
• 1 tsp finely chopped ginger (adrak)
• 1 tsp finely chopped green chillies
• 1/4 tsp haldi powder (turmeric powder)
• 2 tsp dhaniya powder (coriander powder)
• 1/2 tsp red chilli powder
• salt (namak) to taste
• 1/4 cup whisked curds (dahi)

Steps

1. Heat a non-stick pan, put the makhanas and dry roast on a medium flame for 3 to 4 minutes, whiles tossing continuously.
2. Heat the ghee for deep-frying in a deep non-stick pan, add the roasted makhanas and deep-fry till they turn light golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
3. Combine the tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
4. Cool and blend in a mixer till smooth. Keep aside.
5. Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
6. Add the ginger, green chillies, turmeric powder, coriander powder, chilli powder, garam masala and 1 tbsp of water, mix well and cook on a medium flame for 30 seconds.
7. Add the tomato pulp, khoya and salt, mix well and cook on a medium flame for 2 minutes,while stirring occasionally.
8. Add the curds and mix well.
9. Add the deep-fried makhanas, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
10. Serve immediately.