To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later.

Heat ghee in a heavy bottomed pan on medium flame. Add the makhanas and saute till it changes its colour and turns crispy.

Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder. Saute for 30 seconds, mix everything well and switch off the heat.

Add freshly squeezed lemon juice, give it a stir and set it aside.

Add onion and garlic in a mixer jar, grind to a smooth paste with a little water. Set aside 

In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy. Whisk well and set it aside. 

Heat oil in a pressure cooker on medium flame. Once the oil is hot, add the cardamom, cloves and allow them to sizzle. 

Next, add the onion garlic paste and let it cook for about 3 to 4 minutes. After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir. 

Turn down the heat and add the curd mixture, mixing continuously. Add water to adjust the consistency of the gravy. 

Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle. Turn off the flame. 

Immediately release the pressure by putting the cooker under cold water. Open the cooker, give the gravy and stir and add the roasted makhanas. Your Dahi Wale Makhane is ready to be served.

Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family. You can also serve this curry with Steamed Rice or Jeera Rice.