Lotus seeds curry with Peas, Cottage cheese & Cashew (Makhane ki Subzi)


Makhana is also known as fox nuts or lotus seeds. They are the seeds of lotus flower. Makhana can be used both in sweet or savoury  dish. This is a mouth watering dish and can be made with ease. It can also be eaten during fasting times. It has got a rich gravy as it contains cashew nuts. As this is a fasting recipe it doesn’t contain any onion, garlic or red chilli powder.


Makhane ki subzi

Serves 3-4


2 cups makhane (lotus seeds/ fox nuts)

100 grams cottage cheese/paneer

1/2 cup peas

6-7 cashew nuts

sendha namak (rock salt) to taste

1 teaspoon cumin seeds

1/2 teaspoon turmeric

1 tablespoon coriander powder

1/2 teaspoon cumin powder

1/2 mango powder/amchur

2 tablespoon oil

coriander for garnishing

To be made into ground paste

3 tomatoes

3 green chilli

15-20 cashew nuts, soaked for 1 hour


Heat little oil in a pan and roast makhane and cashew nuts. They should be light brown in colour. Stir continuously.

Meanwhile make a paste of all the ingredients under ground paste.

Heat remaining oil in a pan, add cumin seeds, saute for a min. Add coriander powder, turmeric, cumin powder, mango powder, saute for a min. They shouldn’t get burned.

Now add the ground paste along with some rock salt. Cook till the mixture separates oil and nice aroma comes. Add 2 cups of water,let it boil then reduce the heat.


Add some chopped coriander, makhane, cashew nuts, peas and paneer.

Cover with a lid and cook for 2-3 mins,till the makhane soak some gravy.

Garnish with coriander.

Serve hot with chapati, naan or rice. You can also top it up with some cream while serving.



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8 thoughts on “Lotus seeds curry with Peas, Cottage cheese & Cashew (Makhane ki Subzi)

  1. hi apsara. i have never tried lotus root with peas and paneer but i think there is no harm in trying it with a small quantity, otherwise you can omit them and just follow the recipe as written with lotus root. i hope that helped. Do tell me how it turned. 🙂

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