Green Peas, Potato & Puffed Lotus Seeds In Green Gravy/Aloo Matar Makhane Ki Subzi

A healthy dinner at home goes for soft chappathis and a fingerlicking side dish. Most of our dinner will be either rotis or soups and salads. Its been quite a routine at home if i make soups or salads for a monday dinner obviously the next day will be definitely rotis.I love to make different subzis to enjoy along with those rotis. My lil one love potato and peas combination in curries, and this time i prepared that usual aloo matar bit differently by adding makhana aka fox nuts.Makhana or Puffed lotus seeds are known also as foxnuts, these are the seeds of the lotus flower. Makhana or puffed lotus seeds are very versatile and you can make many dishes out of it either as sweet or savory. You can make many delicious, rich dishes with this foxnuts and they can be made with ease.

This subzi is prepared with simple ingredients but with a green masala, which goes for both mint and coriander leaves. When served as side dish with rotis, this gravy tastes fabulous, its a prefect side dish for any type of parathas or rotis. Stuffed or not, parathas should be served with a side dish at home and we had this fingerlicking, aromatic gravy with chappathis for our dinner few days back. I used dried, soaked and pressure cooked green peas in this gravy. For the past two days, am posting recipes with green peas as am running this week's blogging marathon with Pick one ingredient and i picked Greenpeas from the list suggested by Valli. This gravy tastes equally delicious when served even along with hot piping rice.So do give a try to this different and definitely a delicious gravy in case if you have puffed lotus seeds at home.Sending this post to Ahlan Ramadan-The Healthy Way.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#41. 

30nos Puffed lotus seeds/Foxnuts/Makhana

3nos Potatoes (cubed)

1cup Green peas (pressure cooked)

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 :

1/4cup Grated coconut

1tsp Fennel seeds

1/2cup Mint leaves

1/2cup Coriander leaves

1tsp Black pepper

1/2tsp Cumin seeds

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 onion-tomato grounded paste,ginger garlic paste,cook for few minutes until the raw smell goes away.

Add the cubed potatoes, cook for few more minutes.

Now add the cooked green peas 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 , add now the already roasted lotus seeds and cook in simmer for few minutes.

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

Serve with rotis.