Monday, March 4, 2013

Matar Makhana/Puffed Lotus Seeds & Peas Gravy

If i make rotis for our dinner, i usually goes for a quick chutney or else i'll serve the rotis simply with a gravy i prepared for our lunch. When i choosed puffed lotus seeds as the main ingredient for this week's blogging marathon's theme, i really want to give a try to an easy matar makhana, i know my family wont be very happy with this dish but i really want to give a try and finally cooked this gravy. As a mom, i have to break my head everytime to feed my kids with some healthy stuffs atleast twice a day. When i came know about the health values of this seeds, i really want to add them in a gravy to serve along with the rotis so that they wont notice the addition of these seeds if they are cooked along with their favourite vegetable the famous 'green peas'.

Seriously i never cooked these puffed lotus seeds aka fox nuts in a gravy also i never had a chance to taste them, obviously i was waiting eagerly to taste this curry with some rotis. Thanks god,we just loved it, this gravy turned out extremely creamy,delicious and nutty, everyone at home simply enjoyed thoroughly this matar makhana with their rotis for their dinner.This gravy is my second day post for this week's blogging marathon.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.



30nos Puffed lotus seeds/Foxnuts/Makhana
1cup Green peas (frozen)
2nos Onions (chopped roughly)
2nos Tomatoes (chopped roughly)
1tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Garam masala powder
1tbsp Coriander powder
Salt
1/2tsp Shahjeera
2nos Bay leaves
Oil
1tbsp Butter
Few coriander leaves (chopped)

To grind :
1/2cup Yogurt
5nos Cashewnuts
5nos Almonds

Grind the ingredients given under the list to grind as a smooth and fine paste and keep aside.

Heat oil in a pan, fry the lotus seeds for few minutes until they turns crispy,keep aside.

In the same pan,heat oil and the butter, fry the shahjeera, bay leaves until they turns brown.

Meanwhile grind the onions and tomatoes as bit coarse paste.

Once the spices turns brown,add this grounded paste,ginger garlic paste,cook for few minutes until the raw smell goes away.

Add now the frozen peas, roasted lotus seeds to the cooking paste along with red chilly powder,garam masala powder, coriander powder and salt,cook for few more minutes.

Now add the grounded paste to the pan and cook everything in simmer.

Add enough water to adjust the thickness of the gravy and cook in simmer for few minutes.

Put off the stove, add the chopped coriander leaves, give a stir.

Serve with rotis.

44 comments:

Shama Nagarajan said... Reply To This Comment

ennakay enaka...yummy

thoushaltcook said... Reply To This Comment

Such an evergreen dish in a north Indian house hold :)

Biny's Recipes said... Reply To This Comment

wow...very exotic dish...sounds lovely

Sangeetha Nambi said... Reply To This Comment

OMG ! What a healthy and rich gravy... Looking forward more on Foxnut Priya (If possible)
http://recipe-excavator.blogspot.com

Leena said... Reply To This Comment

Even i wanted to try makhana,after knowing its health benifits, your recipe looks very delicious n easy to try...

Archana Potdar said... Reply To This Comment

I must get these nuts jsut to mek this gravy.

Vimitha Anand said... Reply To This Comment

Very healthy gravy. loved the color

Priya R said... Reply To This Comment

Aks I love your serving tray :) i have never heard of lotus puffed seed... does it taste like jackfruit seed? just curious... :)

Arthy Suman said... Reply To This Comment

mouth watering dishes will be served here everytime i visit....

Akila said... Reply To This Comment

Very interesting indeed...

Event: Dish name starts with R till April 15th

WeR SAHM said... Reply To This Comment

Looks so delicious and tempting..

Priti S said... Reply To This Comment

Curry looks yum ..nicely done

Rashida Shaikh said... Reply To This Comment

very innovative and delicious looking gravy...

Fimère said... Reply To This Comment

c'est bien délicieux
bonne journée

vaishali sabnani said... Reply To This Comment

We make this curry very often..and Priya you will love it.Lotus stem, seeds, both are delicious..just that some have to develop the taste.

Jayashree said... Reply To This Comment

I've never cooked with lotus seeds before.....your posts are tempting me to try it out.

Gauri said... Reply To This Comment

This is soo tempting, makana in a gravy.. wow!

Nadji said... Reply To This Comment

J'essaye de m'imaginer toutes les saveurs qu'il y a dans ce plat.
Je passe manger chez toi.
A bientôt

Sharanya palanisshami (sara's TASTY BUDS) said... Reply To This Comment

INTERESTING RECIPE SIS , I HAD NEVER TASTED MAKAHANA , IT MUST BE DELICIOUS.......

Chef Mireille said... Reply To This Comment

another interesting use of the seeds

Jaya M said... Reply To This Comment

Love makhana, we sometimes do with paneer makhana and green peas..looking at the gravy, makes me hungry..hugs and smiles

Hamaree Rasoi said... Reply To This Comment

Never made anything with lotus seeds..looks yummy. Love your serving tray of phulkas

S.Menaga said... Reply To This Comment

Never tried n tasted this seeds,looks yumm....

PriyaVaasu said... Reply To This Comment

Next time i m definitely buying this from Indian shop here!!! gravy looks very delicious!!!! Bookmarking!!! :)

Rajani S said... Reply To This Comment

You never fail to surprise me with your versatility. In this recipe also I am surprised to find yogurt in the 'to grind' list.

Curry looks very nice!

Nabanita Das said... Reply To This Comment

Lovely combo priya... Hope to try...

Nisha said... Reply To This Comment

Never heard of this combo sounds interesting

Sangeetha said... Reply To This Comment

have seen this in Indian grocery but haven't tasted or known about it before...curry sounds interesting...nice presentation..i too love the tray :)

divya said... Reply To This Comment

slurp, drooling here rite now, very tempting curry....

Smitha Joga said... Reply To This Comment

u know I haven't cooked with makhana at all...should bring and try this dish!...very tempting!

Amrita Vishal said... Reply To This Comment

such a mouthwatering recipe, loved it

veena krishnakumar said... Reply To This Comment

I am tempted to make this priya!!Looks very nice

Srivalli said... Reply To This Comment

It surely looks very tempting Priya..good that your kids liked it..:)

Gayathri Kumar said... Reply To This Comment

Gravy looks delicious Priya. I need to learn a few trick gfrom you to make my daughter eat...

Saranya Balaji said... Reply To This Comment

Never made anything with lotus seeds sounds interesting ka....love ur serving tray...

The Pumpkin Farm said... Reply To This Comment

so many uses of majhana, this is nice recipe for side dish

Sandhya Ramakrishnan said... Reply To This Comment

I am going to buy a bag of lotus seeds and going to try all your recipes :) Awesome!

Harini-Jaya Rupanagudi said... Reply To This Comment

Very tempting gravy. Should start cooking with makhana!

Shylaja Praveen said... Reply To This Comment

Very different recipe. Hats off to you for coming up with exotic recipes with Lotus seeds

Manju said... Reply To This Comment

Need to grab some. Here only I came to know puffed lotus seeds for first time, I don't know I can find this ingredient here if so need to try all your recipes. It's tempting me.

Kalyani said... Reply To This Comment

nice gravy.. with curd base too.. I love the bread basket (or tray)..

Suma Gandlur said... Reply To This Comment

wow, you aare coming up with nice variations using these lotus roots. Love the presentation.

Pavani said... Reply To This Comment

Super delicious gravy dish with makhana & peas.. Yummy!!

Corporate to Kitchen said... Reply To This Comment

sounds like a rich gravy with cashews. I dont know how thos Lotus seed taste. I need to try this one sometimes.