Makhana (foxnuts and also know as lotus seeds) are an excellent low calorie, anti-oxidant, gluten-free, vegan superfood packed with dietary fibres and protein. A perfect addition to any diet. Eat this sabzi/stew with rice, roti or naan. They can easily be found at your local Indian store.
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Ingredients
- 2 Cups Makhana (Foxnuts)
- 1/2 Cup Peas (optional)
- 1/4 Cup Raw cashews (optional)
- 1 Onion finely chopped
- 2 Tablespoon Ginger finely chopped
- 1 Cup Tomatoes chopped
- 3 Tablespoon Oil
- 1/2 Teaspoon Red chilli flakes
- 1/2 Teaspoon Turmeric powder
- 1/2 Teaspoon Cumin powder
- 1/4 Teaspoon Coriander powder
- Salt to taste
- Chopped cilantro for garnish (optional)
Ingredients
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Instructions
- Place a pan on low-medium heat. Add 1 Tablespoon of the oil and heat until hot. Add the makhana and roast for a good 10-12 minutes until they become crisp and crunchy. Transfer into a separate dish and set aside.
- Return the pan onto medium heat and add 2 Tablespoons of the oil. Add the chopped onions and ginger and cook until the onions are wilted and lightly brown, stirring constantly.
- Add the chilli flakes, turmeric powder, salt to taste. Stir until all mixed.
- Add the chopped tomatoes. Cook until all combined and the tomatoes are softened.
- Add the makhana (foxnuts), peas and cashews (if using), mix well until all combined and cook for 5-10 minutes.
- Add the cumin and coriander powder and stir until all combined.
- Serve immediately with rice, roti or naan.
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