Crispy Makhana & Fenugreek Vegetable Recipe

Methi Makhana Sabzi, or Crispy Fox Nuts and Fenugreek Vegetable, is a delightful and healthy Indian dish perfect for a light yet satisfying meal. This recipe combines the crunchy texture of roasted makhana (fox nuts) with the fragrant and slightly bitter notes of fenugreek leaves (methi), creating a unique and flavorful experience. It's a simple yet elegant dish, easily adaptable to your spice preferences and readily available ingredients. The combination of textures and tastes makes it a surprisingly addictive side dish, equally appealing as a vegetarian main course.

This recipe offers a quick and easy way to prepare this delicious and nutritious vegetable, perfect for weeknight dinners or a healthy addition to your lunchbox. The subtle sweetness of the makhana balances beautifully with the earthy methi, creating a well-rounded and satisfying culinary experience. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions below!

Tools Needed

  • Big bowl
  • Wok or pan
  • Mixer jar

Ingredients

  • Makhana: 50 grams
  • Desi Ghee: 3-4 tablespoons
  • Peanuts: 4 tablespoons
  • Curd (Yogurt): 4 tablespoons
  • Grated Paneer: 4 tablespoons
  • Green Chillies: 3
  • Garlic Cloves: 6
  • Ginger: 1 inch piece
  • Mint Leaves: 15
  • Milk: ½ cup
  • Fenugreek (Methi): 100 grams
  • Cumin Seeds: 1 teaspoon
  • Asafoetida (Hing): 2 pinches
  • Crushed Red Chilli Powder: 1 tablespoon
  • Salt: ½ teaspoon
  • Kashmiri Red Chilli Powder: ½ teaspoon
  • Turmeric Powder: 2 pinches
  • Coriander Powder: ½ teaspoon
  • Cumin Powder: ½ teaspoon
  • Garam Masala: 1 pinch
  • Coriander Leaves
  • Julienned Ginger

Step-by-Step Instructions

Step 1. Prepare the Makhana and Vegetable Paste

  • Clean and peel the makhana, removing any black peels.
  • Shallow fry the makhana in desi ghee until crispy and dry. Ensure they are completely dry. If you have roasted makhana already, you can skip this step.
  • Grind peanuts, curd, grated paneer, green chillies, garlic, ginger, mint leaves, and milk into a smooth paste in a mixer jar.
  • Finely chop the fenugreek.
Clean and peel the makhana, removing any black peels.Shallow fry the makhana in desi ghee until crispy and dry. Ensure they are completely dry. If you have roasted makhana already, you can skip this step.Grind peanuts, curd, grated paneer, green chillies, garlic, ginger, mint leaves, and milk into a smooth paste in a mixer jar.Finely chop the fenugreek.
Prepare the Makhana and Vegetable Paste

Step 2. Cook the Fenugreek and Spice Gravy

  • Heat desi ghee in a pan. Add cumin seeds, asafoetida, and crushed red chilli powder. Let it crackle.
  • Add the chopped fenugreek and roast until fragrant.
  • Add the ground paste to the pan with the roasted fenugreek. Stir well.
  • Add water (4-5 tablespoons) and mix well.
Heat desi ghee in a pan. Add cumin seeds, asafoetida, and crushed red chilli powder. Let it crackle.Add the chopped fenugreek and roast until fragrant.Add the ground paste to the pan with the roasted fenugreek. Stir well.Add water (4-5 tablespoons) and mix well.
Cook the Fenugreek and Spice Gravy
  • Add salt, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, and garam masala. Stir well.
  • Cook on low heat until the gravy thickens and becomes shiny.
Add salt, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, and garam masala. Stir well.Cook on low heat until the gravy thickens and becomes shiny.
Cook the Fenugreek and Spice Gravy

Step 3. Combine and Finish

  • Add the fried makhana to the gravy. Stir gently.
  • Garnish with coriander leaves and julienned ginger.
Add the fried makhana to the gravy. Stir gently.Garnish with coriander leaves and julienned ginger.
Combine and Finish

Read more: Easy Instant Bell Pepper Snack Recipe | Healthy & Flavorful

Tips

  • Remove black peels from makhana carefully to avoid unpleasant taste.
  • Use desi ghee for frying makhana for best flavor and texture. Do not use oil.
  • Allow the fried makhana to cool before handling. It will be very hot!

Nutrition

  • N/A

FAQs

1. Can I use dried fenugreek leaves instead of fresh?

Yes, you can use about 1-2 tablespoons of dried fenugreek leaves. Just remember that dried leaves are more concentrated, so start with a smaller amount and adjust to your taste.

2. What if I don't have makhana (fox nuts)? Can I substitute?

While makhana provides a unique texture, you could potentially substitute with roasted chickpeas or even small pieces of cauliflower for a similar crunch. The flavor profile will be slightly different though.

3. How can I make this dish spicier?

Add more green chilies or a pinch of red chili powder to increase the spice level according to your preference. You could also add a dash of your favorite hot sauce.


This Methi Makhana Sabzi recipe offers a delightful blend of textures and flavors, making it a perfect addition to your weekly meal plan. Enjoy this healthy and satisfying dish as a side or a light main course, impressing your family and friends with its unique taste. So, get cooking and savor the crispy goodness!