Makhanewali Kadhi

A kadhi made up of Lotus seeds and water chestnut flour This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Lotus seeds , Yogurt
Cuisine Indian
Course Dals and Kadhis
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Makhanewali Kadhi

  • 1/2 cup Lotus seeds
  • 2 cups Yogurt
  • 2-3 tablespoons Water chestnut flour (shingare ka atta)
  • 4 tablespoons Ghee
  • 2 Green chillies
  • 6-7 Curry leaves
  • 1 teaspoon Cumin seeds
  • 2 cloves Cloves
  • 1 inch stick Cinnamon
  • 1 tablespoon Sugar
  • to taste Salt


  1. Heat sufficient quantity of ghee in a kadai and deep fry lotus seeds till crisp. Drain onto an absorbent paper. Combine yogurt and water chestnut flour. Add four cups of water and blend till smooth. Remove stems, wash and slit green chillies.
  2. Wash curry leaves and pat them dry. Heat one tablespoon of ghee in a thick-bottomed vessel, add green chillies, curry leaves cumin seeds, cloves and cinnamon and sauté till a nice aroma is given out. Add the blended yogurt mixture and bring to a boil. Reduce heat, add sugar and salt and allow to simmer for ten to fifteen minutes till kadhi is thick.
  3. Add the fried makhanas and continue to simmer for another two minutes. Serve hot.

Nutrition Info

Calories 1068
Carbohydrates 60.6
Protein 23.6
Fat 81.6