Peas Makhana Curry/ Matar Makhane ki Sabzi

Peas Makhana Curry/ Matar Makhane ki Sabzi

Matar Makhana or Peas & Foxnuts curry is a delicious rich and creamy curry which is prepared with puffed lotus seeds and green peas. It is made in a thick and luscious gravy of tomatoes, cashews and aromatic spices.
 
 
I have made it without onions and garlic. However, you can use them if you want to.
To make it more rich, usually khoya or cashews are added to this recipe. But, I have not added them to this recipe to keep it light.
 
 
 
 
 
Here’s how to make this simple and delicious recipe-

INGREDIENTS:

Peas or Matar- 1 cup, fresh or frozen
Foxnuts or Makhana- 1 cup

Tomatoes(Medium)- 3
Cashew nuts- 20
Whole dry Red chillies-2

Cinnamon (dalchini)- 1"pc
Cloves (laung / lavang)-4
Green Cardamoms-2

Ghee or clarified butter- 2 tablespoons
Bayleaf (tejpatta)- 1
Cumin seeds- 1 teaspoon

Tomato paste- 1 tablespoon
Yogurt- 1 tablespoon (whisked)
Garam masala powder- 1 teaspoon
Coriander powder- 1 teaspoon
Red Chili powder- 1 teaspoon
Turmeric powder- 1 teaspoon
Salt to taste
Chopped Coriander for Garnishing

DIRECTIONS:

We will start making this curry by roasting the makhanas first.

For that heat 1 tablespoon of ghee in a heavy bottomed pan or kadai.
Add in Makhanas and roast them until they absorb all the ghee and become crispy. This is very essential otherwise makhanas will have chewy texture. This will take about 4-5 minutes.
After that take out makhanas in a plate or bowl.

If you are using frozen peas, like I did, keep them in hot water for 15 minutes.
 
 
In a pan boil together tomatoes,cashew nuts and whole red chilis along with 1cup of water on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
Cool and blend in a mixer to a smooth paste. Keep aside.

Coarsely ground Cinnamon,cloves and seeds of green cardamoms with the help of mortar and pestle.
Heat the Ghee in a wok/Pan.
 
 
Add cumin seeds. Let them crackle.
Add in coarsely grounded spices(cinnamon, cloves, cardamom), bayleaf and sauté on a medium flame for a few more seconds.
Add in the pureed tomatoes.
Add the tomato paste and whisked yogurt.
 
 
 
Next add all the spice powders, coriander, red chili, garam masala and turmeric.
Mix well. Let it cook for 2-3 minutes.
After that add makhanas and peas. Mix well.
Add in salt and mix everything well.
Let the gravy cook for about 13-15 minutes on low heat.
 
 
Garnish it with coriander leaves and serve it with chapati, paratha, naan or with steamed basmati rice or cumin rice.
Enjoy!!



 

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