Angoor Makhana Sabji Recipe: Add royal taste to lunch, try Royal Angoor Makhana Sabji, people will keep licking their fingers

New Delhi (Angoor Makhana Sabji Recipe in Hindi), India is famous for its art, culture and food. From North to South, from East to West India i.e. from Kashmir to Kanyakumari, every state has a different taste of food. MasterChef Pankaj Bhadouria has shared the recipe of a very special dish presented in the royal court of Rajasthan – Angoor Makhana Ki Sabzi (MasterChef Pankaj Bhadouria Recipe).

When we think of Rajasthani food, the first thing that comes to our mind is Dal Bati Churma. Then the taste of Onion Kachori, Kadhi and other delicious dishes starts melting in the mouth. Rajasthan is famous for its royal culture. Royalty is reflected in everything there. If you want to make something different for lunch or dinner, then this recipe of Angoor Makhane Sabji is the best. It can be eaten with roti, parantha, puri or rice, anything.

Make curd idli without onion and garlic, it will be ready instantly, taste will change

Angoor Makhana Sabji Ingredients: Angoor Makhana Sabji Ingredients
To make Angoor Makhana vegetable, you will have to use more royal ingredients like ghee, mawa, makhanas. Angoor Makhana vegetable is being made using this recipe for about 200 years in the palaces of Rajasthan. The more richness it has, the more its taste will increase.

250 grams green grapes

1 ½ cup makhana

3 tbsp ghee

2 bay leaves

1 tsp cumin

1 tablespoon coriander seeds

½ tsp fennel

1 tsp black pepper

1 tablespoon chopped ginger

1 cup finely chopped onion

7-8 Kashmiri red chillies (soaked)

1 tablespoon chopped garlic

1 cup curd

salt as per taste

1 tsp red chilli powder

½ tsp turmeric powder

1 ½ tsp coriander powder

¼ tsp black salt

1 tsp kasoori methi

¼ cup mawa

¼ cup malai/cream

2 tbsp chopped coriander

Shikanji will be ready in just 2 minutes, make masala quickly, everyone will ask for the recipe

Angoor Makhana Sabji Recipe in Hindi: Shahi Angoor Makhana Sabji Recipe
Making Shahi Angoor Makhana Sabzi is very easy. Adding curd to Angoor Makhana vegetable recipe enhances its taste. By using this, dry spices can also be saved from burning. After adding spices to curd, beat it well.

1- Dry roast the makhanas i.e. dry roast them without ghee and take them out. Wash the grapes and keep them aside.

2- Heat ghee and add all the spices in it. When it starts spluttering, add finely chopped ginger to it.

3- After the aroma comes out, add finely chopped onion in the pan and fry till it turns golden brown.

4- Add all the ground spices to curd and mix well. Add curd mixture to golden brown onion and fry while stirring continuously until ghee starts floating on the surface.

5- Take out the seeds of soaked red chilli. Grind garlic with ¼ cup of water and prepare a smooth paste (if you want to keep the vegetable more spicy then do not remove the seeds and add the water in which the chillies were soaked to the paste).

6- Put the prepared paste in the pan and fry it well for 3-4 minutes.

7- Mix cream, mawa and ¼ cup water and put it in the pan. Cook until the ghee floats on the surface. To increase its richness, you can also add chopped cashews or cashew paste.

8- Now add 1 cup water and let it boil.

9- Add makhana to the recipe and boil for 3-4 minutes.

10- Then add grapes and cook for 2-3 minutes more. Add crushed Kasuri methi and green coriander on top and serve hot.

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