Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy

Step 1: To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later

Step 2: Heat ghee in a heavy bottomed pan on medium flame

Step 3: Add the makhanas and saute till it changes its colour and turns crispy

Step 4: Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder

Step 5: Saute for 30 seconds, mix everything well and switch off the heat

Step 6: Add freshly squeezed lemon juice, give it a stir and set it aside

Step 7: Add onion and garlic in a mixer jar, grind to a smooth paste with a little water

Step 8: Set aside In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy

Step 9: Whisk well and set it aside

Step 10: Heat oil in a pressure cooker on medium flame

Step 11: Once the oil is hot, add the cardamom, cloves and allow them to sizzle

Step 12: Next, add the onion garlic paste and let it cook for about 3 to 4 minutes

Step 13: After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir

Step 14: Turn down the heat and add the curd mixture, mixing continuously

Step 15: Add water to adjust the consistency of the gravy

Step 16: Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle

Step 17: Turn off the flame

Step 18: Immediately release the pressure by putting the cooker under cold water

Step 19: Open the cooker, give the gravy and stir and add the roasted makhanas

Step 20: Your Dahi Wale Makhane is ready to be served

Step 21: Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family

Step 22: You can also serve this curry with Steamed Rice or Jeera Rice