Shahi Makhana

Hi!

It's been a month since the last post so it calls for a special one. Here I am with a recipe of a restaraunt style dish.

We move on to this celebration worthy recipe of Shahi Makhana that you are eagerly waiting for. The gravy is familiar but the Makhana in it is unusual you think, just give it a try and you will tell me you love it.

Ingredients

1 cup Makhana

2 large onions chopped lenghtwise

3-4 medium tomatoes

1/4 cup cashew nuts

2 tablespoon oil

1 teaspoon garam masala

1/2 teaspoon Kashmiri chili powder

1/4 teaspoon turmeric powder

1 teaspoon coriander powder

salt to taste

handful of chopped cilantro

In a kadhai heat the oil, fry the onions to transluscent. Chop the tomatoes and add to the onions. Cook till tomatoes are mushy. Let it cool.

Remove the fried onions and tomatoes into a wet grinder. Add the cashew nuts in along with the spices. Blend to get a paste. Use a little bit of water to grind. Keep aside.

Now toast the Makhana on heat till crisp. Pour in the ground masala paste. Adjust water to a consistency you like. A thick gravy is the best. Finally add salt and cilantro and bring it to a boil. 

This Shahi Makhana pairs well with a crisp Naan/ Kulcha or Punjabi Roti and its lipsmacking with jeera rice or a veg pulao.

There that's my balti of Shahi Makhana, what are you waiting for pick up the ladle and take a dig.