Makhana-Dum aloo is the curry, I have tried combining Makhana curry and dum aloo. Makhana is also called Fox-nut which is edible seed of plant, Euryale (a plant of water lily family). These plants are grown in lowland pond areas for this starchy seed called Makhana. Their processing involves some hectic process and hence makes it expensive ingredient.
Use of Makhana in curry gives it a new flavor, a soft puffed-up seed having all essence and flavor of gravy base. When I tried Makhana along with Dum aloo gravy base, it came out an implicitly delicious combo. It has mildly spicy flavor with exotic aroma.
Let’s check out this delicious recipe with step by step pictorial presentation-
Time Taken- For Preparation- 15 min
For Cooking- 30 min
Category- Main Course (Curry)
Makhana- 3 cups
Potatoes- 12 small (or 2-3cups of baby potatoes) peeled and forked
Fresh Tomato Puree- of 3 tomatoes (medium)
Onions- 2 chopped
Ginger paste-1 tsp
Garlic paste- 1 tsp
Turmeric- ¾ tsp
Red chilly Powder- 1 heaped tsp
Kashmiri red chilly powder- ½ tsp
Coriander Powder- 1 heaped tsp
Fennel Powder- 1 tsp
Kasuri Methi (Dry fenugreek leaves) – 1½ tsp
Salt- to taste
Oil- 4 tbsp
Steps to follow-
- Take out all ingredients at one place according to quantity required.
- Heat one tbsp of oil in a pan, put in makhana and stir fry until they lose their softness and become munchy. Take out in a bowl and put aside.
- Heat another tbsp of oil in same pan and stir fry all potatoes to remove its moisture until they start browning light. (whole potatoes are forked so that can absorb gravy flavor inside wholly, later on in cooking)
- Take one deep pan and heat 2 tbsp of oil. Add in chopped onions and sauté until soft.
- Put in ginger-garlic paste, then green cardamoms and sauté until done.
- Add tomato puree, then spices like turmeric, red chilly powder, Kashmiri chilly powder, & coriander powder. Keep sautéing until it changes to bright red color and gets cooked well.
- Put in stir fried makhana and potatoes along with kasuri methi, fennel powder and salt. Mix up well to coat makhanas and potatoes with all spices.
- Mix in about 2 ½ cups of water. Let that simmer on medium flame until potatoes get soft wholly and gravy thickens to medium consistency(you can make it more thick if you want then take1-2 cups of water instead)
- Take out and serve hot with rotis or rice.
- Aloo Dum Biryani (priyachougule.wordpress.com)