⏱️ Ready in: 20–25 mins
🍽️ Serves: 2
🌿 Satvik | No onion, no garlic | Fasting-Approved
🧺 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
🍳 Instructions:
- 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.
- (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.
- 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.
- 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.
- Garnish & serve
Garnish with fresh coriander leaves (if allowed) and serve hot with kuttu roti, rajgira puri, or samak rice.
📝 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.
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