Wholesome Sattvic Aloo Makhana Sabzi in a Creamy Tomato & Curd Gravy

Imagine the gentle, warming embrace of aromatic Sattvic spices – a whisper of cumin, the earthy depth of coriander, and the vibrant glow of turmeric – filling your kitchen. This Aloo Makhana Sabzi, prepared with a delicate touch of sautéing, brings forth the comforting crunch of foxnuts and the yielding tenderness of potatoes, all coated in a rich, tangy gravy. Each bite offers a delightful play of textures and a harmonious blend of flavours that will leave you utterly satisfied and yearning for more.

Quick Facts

Ingredients

For Sautéing:

• 2 tbsp Ghee or Cooking Oil
• 1 cup Makhana (Foxnuts)
• 2 Medium Potatoes, peeled and cubed
• 1 tsp Cumin Seeds (Jeera)
• 1/2 inch Ginger, grated
• 1-2 Green Chillies, slit (adjust to taste)
• Pinch of Asafoetida (Hing) (optional)

For the Gravy:

• 1 cup Tomato Purée (from 2-3 medium tomatoes)
• 1/2 tsp Turmeric Powder (Haldi)
• 1 tsp Coriander Powder (Dhaniya Powder)
• 1/2 tsp Cumin Powder (Jeera Powder)
• 1/2 tsp Garam Masala (optional, for flavour)
• 1/2 cup Curd (Yoghurt), whisked
• 1/2 cup Water (or as needed)
• Salt to taste

For Garnish:

• Fresh Coriander Leaves, chopped

Cooking Method

1. Heat 1 tablespoon of ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the makhana and sauté until they become crisp and lightly golden. Remove and set aside.
2. In the same pan, add the remaining ghee/oil. Once hot, add the cubed potatoes and sauté them until they are partially cooked and lightly browned on the edges. Remove and set aside with the makhana.
3. In the remaining oil, add cumin seeds. Once they splutter, add grated ginger, slit green chillies, and asafoetida (if using). Sauté for a minute until fragrant.
4. Pour in the tomato purée. Add turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook on medium heat, stirring occasionally, until the tomato mixture thickens and the oil starts to separate from the sides.
5. Reduce the heat to low. Gradually add the whisked curd, stirring continuously to prevent it from curdling. Cook for another 2-3 minutes, allowing the souring agent to meld beautifully with the tomato base, creating a rich, tangy flavour.
6. Add the partially cooked potatoes and sautéed makhana back into the gravy. Pour in about 1/2 cup of water, or as needed, to achieve your desired consistency.
7. Cover the pan and let the sabzi simmer on low heat for 8-10 minutes, or until the potatoes are fully cooked and the makhana have absorbed some of the gravy, becoming soft yet retaining a slight bite.
8. Stir in the garam masala (if using) and cook for another minute.
9. Garnish generously with fresh coriander leaves before serving.

The Special Touch

Sattvic cooking, which forms the core of this delightful Aloo Makhana Sabzi, is more than just a culinary style; it’s a philosophy rooted in ancient Ayurvedic principles. Originating from the Sanskrit word ‘sattva,’ meaning purity, goodness, and serenity, Sattvic food is prepared with ingredients that are believed to promote clarity, calmness, and spiritual well-being. Historically, this dietary approach has been embraced by yogis and spiritual practitioners for millennia, aiming to nourish not just the body, but also the mind and soul. By omitting pungent ingredients like onion and garlic, and focusing on fresh, wholesome, and gently spiced components, this cuisine fosters a sense of inner balance and harmony, making every meal a truly mindful experience.