Makhana Sabji

🙏 Vrat Special Makhana Sabji (Phool Makhana Curry)

⏱️ Ready in: 20–25 mins

🍽️ Serves: 2

🌿 Satvik | No onion, no garlic | Fasting-Approved

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🧺 Ingredients:

• 1 cup phool makhana (fox nuts)
• 1 medium potato, peeled and cubed (optional)
• 1 medium tomato, pureed (optional, use only if your fasting rules allow)
• 1/2 cup fresh curd (yogurt) – whisked
• 1–2 green chilies, chopped (optional)
• 1/2 tsp grated ginger
• 1 tsp cumin seeds (jeera)
• 1/2 tsp black pepper powder
• 1/2 tsp sendha namak (rock salt) – or to taste
• 1 tbsp ghee or peanut oil – as per vrat

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🍳 Instructions:

1. Dry roast makhana
   Heat 1 tsp ghee in a pan and dry roast the makhana on low flame for 4–5 minutes until crispy. Set aside.
2. (Optional) Cook potatoes
   In the same pan, add a little more ghee and sauté cubed potatoes with a pinch of sendha namak. Cover and cook until tender.
3. Prepare the gravy
   • In the pan, heat 1 tsp ghee.
   • Add cumin seeds. Let them splutter.
   • Add ginger and green chili. Sauté briefly.
   • (If using tomato) Add tomato puree and cook till ghee separates.
   • Lower flame and add whisked curd slowly, stirring continuously to prevent curdling.
   • Add sendha namak and black pepper.
4. Combine & cook
   • Add roasted makhana (and cooked potatoes if using) to the gravy.
   • Mix well and simmer for 5–7 minutes on low heat until makhana soaks up the flavor.
5. Garnish & serve
   Garnish with fresh coriander leaves (if allowed) and serve hot with kuttu roti, rajgira puri, or samak rice.

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📝 Tips:

• For richer taste, add 1 tbsp of crushed roasted peanuts to the gravy.
• For creamier texture, add a spoon of grated paneer or a little vrat-approved cream.