Contents
- 1 Follow this recipe to make a very delicious Makhana Sabji / Keema Makhana.
- 2 🛒 Ingredients for Phool Keema Makhana Recipe
- 3 Here are the 10 FAQs for Phool Keema Makhana Recipe
- 3.1 Do I need to soak Makhana before cooking? 🌊
- 3.2 Can I skip poppy seeds in this recipe? 🌿
- 3.3 How can I make Keema Makhana more flavorful? 😋
- 3.4 Can I make this dish without onion and garlic? 🧄🚫
- 3.5 How do I make the gravy thicker? 🍛
- 3.6 Should I roast the Makhana before adding it? 🔥
- 3.7 What can I use instead of milk? 🥛
- 3.8 Can I eat this dish during fasting (vrat)? 🛕
- 3.9 What can I serve with Keema Makhana? 🍽️
- 3.10 Which oil is best for cooking this recipe? 🛢️
Follow this recipe to make a very delicious Makhana Sabji / Keema Makhana.
🛒 Ingredients for Phool Keema Makhana Recipe
🌰 100 grams of Makhana
🧅 2 onions (chopped)
🌶️ 3 dry red chillies
🍅 1 tomato (chopped)
🫚 1-inch ginger (chopped)
🧄 6 to 8 garlic cloves
🧂 1 teaspoon salt
🔥 1 1/2 teaspoon garam masala
🌿 1 spoon poppy seeds
🥛 Mixture of 1/2 cup milk & 1/2 bowl of water
👩🍳 Cooking Instructions
1. Heat 3 tablespoons of oil in a pan. Add dry red chillies & onions and sauté until golden brown.
2. Now, add poppy seeds, followed by ginger & garlic, and roast until lightly golden.
3. Add chopped tomatoes, garam masala, and salt, then cook until soft and aromatic.
4. Now, add Makhana and pour in the milk-water mixture.
5. Add some more water if needed and let it cook for 5 to 10 minutes on low heat.
6. Hot & delicious Keema Makhana is ready! Serve with roti, paratha, or rice and enjoy! 🍽️😋
Here are the 10 FAQs for Phool Keema Makhana Recipe
-
Do I need to soak Makhana before cooking? 🌊
No, Makhana doesn’t need to be soaked. It softens while cooking in the gravy
-
Can I skip poppy seeds in this recipe? 🌿
Yes, if poppy seeds are unavailable, you can substitute them with cashew paste or sesame seeds for a rich texture.
-
How can I make Keema Makhana more flavorful? 😋
Roasting Makhana in ghee, adding a little cream or fresh coriander, enhances the taste.
-
Can I make this dish without onion and garlic? 🧄🚫
Yes, you can skip onion and garlic. Use Hing (asafoetida) and extra ginger for flavour.
-
How do I make the gravy thicker? 🍛
Add cashew paste, almond paste, or a little cornflour to make the gravy thicker and creamier.
-
Should I roast the Makhana before adding it? 🔥
Yes, lightly roasting Makhana in ghee or oil before adding it enhances its crunch and flavour.
-
What can I use instead of milk? 🥛
You can replace milk with coconut milk, almond milk, or fresh cream for a different taste.
-
Can I eat this dish during fasting (vrat)? 🛕
Yes, if you skip onions, garlic, and poppy seeds, this dish can be eaten during fasting.
-
What can I serve with Keema Makhana? 🍽️
It pairs well with roti, naan, paratha, or plain steamed rice.
-
Which oil is best for cooking this recipe? 🛢️
Mustard oil, ghee, or butter are the best options for an authentic taste. Cooking in ghee enhances the flavour! 😍
