Makhane Ki Subji: Kashmiri Style

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Makhane is basically the Indian word for lotus seeds. They are white balls that come in various sizes. Usually, makhane ki subji is made on festive occasions such as Karva Chauth or Navratri. Makahane ki subji is a recipe that is popular among Kashmiris. The lotus seed curry is made with onions and garlic traditionally. That is why; you can have makhane ki subji if you are on a fast that prohibits eating of garlic and onions.

That is why, this Indian vegetarian curry is one of the most popular Navratri recipes. Makhani ki subji is a recipe that you can definitely have up your sleeve if you are a vegetarian. Even if you are a non-vegetarian, you can try out this recipe for sure because it tastes delicious.

Serves: 3
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients

• Makhane- 2 cups
• Paneer- 50 grams (grated)
• Peas- 1 cup
• Cumin seeds- 1tsp
• Turmeric- ½ tsp
• Coriander powder- 1tsp
• Dry mango powder- 1tsp
• Tomatoes- 2
• Green chillies- 4
• Cashew nuts- 15 (soaked)
• Salt- as per taste
• Oil- 2tbsp

Procedure

1. Heat oil in a pan and saute the makhane in it for 2-3 minutes on a low flame.
2. Stir continuously so that the makhane doesn't get burned.
3. Meanwhile, make a paste of tomatoes, green chillies and cashew nuts.
4. Strain the makhane and add cumin seeds to season the leftover oil.
5. Add turmeric, coriander powder, and dry mango powder to the pan and stir fry for 1 minute.
6. Then add the paste you have just made with salt and cook it on low flame for 4-5 minutes until the oil separates from the curry.
7. Then add the peas and the makhane; add 2 cups of water. Cover and cook for 6-7 minutes.

Garnish with grated paneer and serve the makhane ki subji with rice or rotis.