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.
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.
- 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.
Step 3. Combine and Finish
- Add the fried makhana to the gravy. Stir gently.
- Garnish with coriander leaves and julienned ginger.
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!