Recipe – Makhane Ki Sabzi

You guys know how much I am influenced by my mom’s cooking. Her ability to consistently churn out the same recipe with same precision year after year is what blows me over. One of such recipes is this Makhane ki Sabzi. Makhana or Lotus Nut is one of the most beautiful yet underused ingredients according to me. Usually it’s fried and eaten as an evening snack or added in panjiri and kheer. While there are various regional recipes, I have rarely seen restaurant menus using it creatively. Coming back to the recipe, this sabzi was a hit among my parents’ friends and we’d host special dinners and lunches where she made makhane ki sabzi and naan. Trust me, no one even cared for chicken and mutton. Yup, it’s that good.You can also check out this recipe on Local Banya‘s blog and if you intend to cook it go buy the ingredients from their aisle right away.

100 gms makhana (chopped)
25 raisins (chopped)
10 cashew nuts (chopped)
10 almonds (chopped)
4 chuhara (chopped)
50 gms green peas
2 dry red chillies
2 green cardamom
1 clove
1/2 inch piece of cinnamon
2 tbsp ghee
1 cup milk
1/4 tsp pepper powder
Salt to taste


  • Heat ghee in a heavy bottomed pan.
  • Throw in red chillies, clove, cinnamon and cardamom and fry for few seconds.
  • Add makhana, raisins, cashew nuts, almonds, chuhara and green peas. Fry them for two minutes.
  • Add milk and let it cook till the milk thickens.
  • Season with salt and pepper.
  • Serve with roti, paratha or best, with naan.
  • You can make it richer by adding mawa or khoa instead of milk. Decorate it with dry fruits and cinnamon stick for better presentation.

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