How to Prepare Quick Aloo Makhana Curry Cooking Basics for Beginners

Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women The traditional Sindhi style curry. Written recipe in the description box. This is my quick version of an egg omelette curry with a quick makhani curry twist. So omelette curry also can be.

Aloo Makhana Curry is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Aloo Makhana Curry is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook aloo makhana curry using 12 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Aloo Makhana Curry:

1. Take 2 aloo peeled & cut into square pcs,
2. Take 1 cup makhana or fox nut,
3. Get 4 tbsp mustard oil,
4. Prepare 1 tsp garlic paste,
5. Prepare 1/2 tsp ginger paste,
6. Prepare 1 tbsp onion paste,
7. Make ready 1/2 tsp haldi powder,
8. Prepare 1 tsp red chilli powder,
9. Make ready 1 tbsp dhania powder,
10. Get 1/2 tsp garam masala powder,
11. Get 1 tsp desi ghee,
12. Take as per taste Salt

Aloo Makhana Sabzi is a delicious recipe of North Indian sauce made with Phool Makhana and potatoes. This perfect curry dish is always a pleasure to have at any time with some beautiful Poori or. The curries at Copper Chimney are always a bit weak for my liking, but hey, sometimes, I just have to follow the crowd. Copper Chimney Jom Makan Malaysian Cuisine.

Instructions to make Aloo Makhana Curry:

1. Take a pressure cooker, add 1 tbsp oil, heat it.
2. Wash aloo, fry them till light brown. Keep aside.
3. Now add more oil in the same cooker, heat it.
4. Add ginger garlic paste, add lil water, sauté it for a while.
5. Add onion paste, again add lil water, stir fry it for a while.
6. Lower the flame now, cover it with the lid, cook it until brown.
7. Open the lid, now add haldi, dhania & red chilli powder, add lil water also, sauté it for a while at high flame.
8. Again cover it with the lid, lower the flame, cook it until oil has oozed out.
9. Open the lid now, increase the flame, add salt & garam masala powder, give a stir.
10. Now add makhana & fried aloo, stir fry it for a while.
11. Lower the flame now, cover it with the lid, cook it till oil separates.
12. Open the lid, add desi ghee, give a stir.
13. Add water accordingly so as to keep a lil thick gravy.
14. Increase the flame, place the lid, give 3-4 whistles.
15. Lower the flame, cook it for 5-7 minutes.
16. Switch off the flame, open the lid after 10 minutes of cooling.
17. Take out in a serving bowl, garnish it with chopped dhania patta.
18. Have it with any main course.
19. You can fry makhana… it’s optional.

The curries at Copper Chimney are always a bit weak for my liking, but hey, sometimes, I just have to follow the crowd. Copper Chimney Jom Makan Malaysian Cuisine. Heat oil in a hot pan, Saute cumin until they begin to sizzle. Phool Makhana Curry Recipe / Makhane Ki Sabzi with step by step pics and a short YouTube video. Heat a pan and when it gets warm, add phool makhana (lotus seeds) and roast over low flame till it gets crunchy.

So that’s going to wrap it up for this special food aloo makhana curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!