Makhana ki Sabzi
Lightly roasted makhana simmered in a smooth onion tomato yogurt gravy makes a comforting North Indian-style sabzi. It is rich, mildly spiced, and perfect with roti, paratha, or a small serving of rice.
For 4 servings
- roast · ~5 min
Roast the makhana.
1.Heat a dry pan over low heat.2.Add makhana and roast, stirring often, until crisp and lightly toasted.3.Transfer to a plate and set aside.TIPRoast on low heat so the makhana turns crunchy without burning. - saute · ~10 min
Cook the base vegetables.
1.Heat oil in the same pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion, ginger, garlic, and green chili.4.Cook until the onion softens and turns light golden.5.Add tomato and cook until soft. - mix · ~3 min
Blend the gravy base.
Let the cooked onion and tomato mixture cool slightly, then blend to a smooth paste.
- saute · ~3 min
Cook the masala.
1.Return the pan to medium heat.2.Add the blended paste back to the pan.3.Add coriander powder, red chili powder, and turmeric powder.4.Cook for 2 to 3 minutes, stirring often.TIPKeep stirring after adding the spice powders so the masala does not catch at the bottom. - simmer · ~5 min
Add yogurt and make the gravy.
1.Lower the heat.2.Add whisked yogurt slowly, stirring continuously.3.Add salt and water and mix well.4.Bring the gravy to a gentle simmer.TIPUse low heat when adding yogurt to keep the gravy smooth. - simmer · ~4 min
Finish the sabzi with makhana.
1.Add the roasted makhana to the simmering gravy.2.Sprinkle in garam masala.3.Cook for 3 to 4 minutes until the makhana softens slightly but still holds shape. - garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, paratha, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the makhana on low heat until one crushes cleanly between your fingers; any chewiness means it needs another minute.
- 2Cool the onion-tomato mixture slightly before blending so the paste turns smooth and does not splutter back in the pan.
- 3Whisk the yogurt well and add it on low heat, stirring constantly, to keep the gravy silky instead of grainy.
- 4Cook the masala until the raw tomato smell disappears; this gives the gravy a deeper, sweeter base.
- 5Add the roasted makhana only near the end so it absorbs flavor without turning soggy in the gravy.
- 6If making ahead, keep the roasted makhana separate and stir it into reheated gravy just before serving for the best texture.
Adapt it for your goals.
Low-oil
Use less oil and add a splash of water while sautéing the onion-tomato base; good if you want a lighter everyday sabzi.
no garlicNo-garlic
Skip the garlic for a simpler satvik-style version while keeping the ginger, cumin, and yogurt for flavor.
veganVegan
Replace yogurt with a well-whisked unsweetened cashew or coconut yogurt and keep the heat low to maintain a smooth gravy.
paneer makhanaPaneer-makhana
Add cubed paneer in the last few minutes for a richer, more filling sabzi that pairs especially well with naan or paratha.
Why this is on our healthy list.
Light Yet Satisfying
Makhana makes this sabzi feel hearty without being overly heavy, especially in a gravy that does not rely on cream.
Contains Protein and Calcium
The yogurt adds protein and calcium while also giving the gravy body and a gentle tang.
Includes Digestive Spices
Ginger, garlic, cumin, and coriander are classic spices that add flavor depth and are commonly used in comforting everyday cooking.
Frequently asked questions
This usually happens if the heat is too high or the yogurt was added too fast. Lower the flame, whisk the yogurt well, and stir continuously as you add it.
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