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55 Comments

  1. I made this for breakfast today. Everyone, even the hard to please ones loved it!

    Veg Recipes of India is the go to place for us at home whenever we want to try something new. When it comes to taste and interestingness of dishes, we trust you the most. We love the minimal use of spices, less truly enhances the taste of all the ingredients. Thanks a lot!5 stars

  2. Wonderful recipes and moreover appreciate your attention to answer to each and every question with so much respect and passion. This shows how a nice person you are. Following you from past 3 years. All the very best to you!!5 stars

  3. I regularly try your recipes and this one is among my favorites…

    Today when I was trying this, I wondered if we can use sauted capsicum in place of peas for children who hate them… Would it taste equally good?

  4. Hi Dassana, Can I use cashew nuts paste instead of Khoya and follow rest of the recipe? Deepti

    1. deepti, yes you can. in fact from the recipes i have tried so far substituting khoya, almond powder or almond paste works very well instead of khoya. if using cashew paste, then just make the paste or powder with 18 to 20 cashews. if using almonds, then also use 18 to 20 almonds. for almonds, blanch them in hot water for 30 minutes. then peel them and grind to a paste or a fine powder.

  5. can the recipie be made 7-8 hrs before eating it? wouldn’t the makhanas become soggy? pls suggest.

  6. thanks for the recipe. looks delicious. Does the roasted makhana get soggy when put in gravy?? should be served immediately for it to avoid getting soggy?

  7. It’s a kind of royal recipe. Well very tasty. But only thing is that ghee floats a lot. Please suggest something4 stars

    1. its a rich recipe 🙂 what floats is ghee along with the fat from the khoya. you can reduce the ghee to 2 tbsp and dry roast the makhana. don’t use ghee while roasting makhana. even less khoya can be used.

    1. malai won’t give you the same taste as khoya. you can add malai. but add once the gravy is done. whip the malai in a small mixer or blender till smooth and then add. make sure you chill the malai before whipping.

  8. Hi dassana

    The recipe looks yummy. Can we use liquid evaporated milk in this recipe which i brought from departmental store

  9. Hi…dassana…the taste of the above recipe was too good …and its very different …I mean I never used makhana in such a way….thanks we loved ur site ….god bless u ….

  10. hi dassana…. I have tried most of ur dishes and they taste super yummy.. Thanks alot for making so many of us learn to cook tasty dishes.. U rock!!! God bless u3 stars

  11. Hi Dassana..i hv tried a number of your recipes with great success ….must say very good work and very elegantly and simply put together…I want to try this curry for karvachauth..can u tell me why wud be a gud substitute for onion and garlic in this curry as we do not use it on karvachauth…thanks in advance 🙂

    1. just skip onion-garlic and add about 1/4 tsp of asafoetida powder(the light kinds). if using a stronger asafoetida, then just a pinch would be enough. apart from this, you can also sprinkle a bit of cardamom powder and kasuri methi from top.

  12. I tried your recipe and it was too good. I share your recipe on my facebook page for my friends.

  13. One of my favorite addition to curries is makhana, but sadly this is no where to be found here in Calicut, how I wished I was your neighbor 🙂 .

  14. Looks stunning. I’ve never had makhana before. How do all your gravies get such a beautiful colour? It looks exactly like restaurant food.

    1. thanks preeti. its the kashmiri red chili powder that gives such good color. usually for most north indian gravies, i add kashmiri red chili powder or deghi mirch.

  15. Very delicious looking Recipe, Dassana. Loved it! Will try it soon 🙂 At first, when you see the picture, you think this delicious recipe must be hard to prepare, it must have taken lots of efforts & preparation but with your detailed, simple, easy to understand & follow instructions & beautiful pictures make it all so easy & erases all the doubts & confusion. I love makhanas. We often have shallow fried Moongphali & Makhana with sprinkled salt & black pepper along with evening Tea. Makhana & Moongphali both take time to become Crisp, they are chewy at first & after a while becomes crisp. I taste them while frying to see whether they are crisp or not. I used to love Makhane ki Sabzi prepared by my Mom’s friend, my Maasi specially on Raksha Bandhan, we used to tie the Raakhi to our brothers, then had the delicious spread of feast prepared by Maasi, my most favorite was makhane ki Sabzi , it was super spicy with soft makhana creating a contrast of soft texture & spicy tingling taste buds. Thanks for the recipe & nostalgia.. 🙂 🙂5 stars

    1. welcome shazia. yes makhana are chewy and when roasted or fried become crunchy. the idea of makhana with peanuts is good. agree. the soft texture of the makhana is quite a contrast in gravies. i forgot to add all these pointers. when i get time, i will update the post. thanks dear.

  16. Looks delicious. What could be substituted for the lotus seeds? I looked online and only found a couple vendors and the prices were outrageous.

      1. Hi dassana…. I tried…n…. It was too good n its taste was amazing…. All the best wishes to ur site….I would love to see more n more different types of recipe….I love to follow ur site…4 stars