Matar Makhana Recipe

Discover the ultimate Matar Makhana recipe, a deliciously creamy and flavorful Indian curry combining tender peas and crunchy foxnuts. Perfect for a comforting meal, this Matar Makhana curry is easy to make and packed with aromatic spices. Follow this Makhana Matar recipe to impress your guests with a unique vegetarian dish!

My love for matar makhana

A bit of history, no one asked for 🙂

Growing up, Matar Makhana was my absolute favorite dish—a true treat that my family reserved for special occasions. My mom would make this creamy and delicious Matar Makhana curry. It was rich with foxnuts and peas. Aromatic spices filled the entire kitchen. But in our house, this dish was considered a bit of a luxury. The ingredients like makhana (foxnuts) and cashews made this matar makhana recipe a ‘costly curry.’ It was a splurge-worthy delight we didn’t make every day.

Even as a child, I remember the excitement each time she prepared it. The rich texture of the curry was delightful. The nutty crunch and the flavorful gravy all made it worth the wait. Now, each time I recreate this makhana matar recipe, I embark on a delicious trip back in time. It reminds me of those special moments with my family.

Ingredients for making matar makhana curry at home

Each ingredient in Matar Makhana (peas and foxnut curry) plays an essential role. These ingredients build layers of flavour and texture. They make this dish so memorable. Here’s a look at why each one is a must:

1. Foxnuts (Makhana): These delicate, crunchy seeds are the star of the curry! They absorb the rich gravy beautifully, adding a unique texture. Roast them before adding them to the curry. This step keeps them from turning soggy. You get a delightful bite with every spoonful.

2. Peas (Matar): Sweet, tender peas balance the richness of the makhana and add a lovely pop of colour.

3. Onion Paste: It’s essential for creating the silky texture of the gravy and helps bind all the spices together.

4. Ginger-Garlic Paste: Fresh ginger and garlic bring a punchy, aromatic flavour that enhances the overall spice profile.

5. Cashews and Raisins: Cashews add a rich, nutty texture. This texture feels luxurious. Raisins bring a subtle sweetness. This sweetness balances the spice.

6. Coriander, Cumin, and Red Chili Powder: These essential Indian spices give warmth and depth to the curry. They also add a hint of heat.

7. Tomato Paste: Tomatoes add acidity and a hint of sweetness, brightening the flavours in the curry.

8. Cream: The cream brings a luscious, velvety texture that gives Matar Makhana its signature richness. It balances the spices, making each bite smooth and indulgent.

9. Kasuri Methi (Dried Fenugreek Leaves): It is crushed and added at the end. Kasuri methi adds an earthy, slightly bitter note. This deepens the flavour and aroma.

10. Desi Ghee (Clarified Butter): Adding ghee at the end gives the curry a glossy finish and an unbeatable richness.

Method to make matar makhana

1. Dry Roast Foxnuts (Makhana): Heat a pan on medium and add 1 cup of foxnuts. Dry roast for 4-5 minutes until they’re crispy and crunchy. Remove from the pan and set aside.

2. Sauté Whole Spices: In the same pan, heat 1 tablespoon of oil. Add a pinch of asafoetida, 1 teaspoon of cumin seeds, and 1-2 bay leaves. Sauté until fragrant.

3. Add Onion Paste: Add 1 cup of blended onion paste to the pan and cook until golden brown. Stir frequently to avoid burning.

4. Sauté Ginger-Garlic Paste: Add 1 tablespoon of ginger-garlic paste to the onions. Sauté until the raw smell fades.

5. Add Cashews and Raisins: Toss in 2 tablespoons of cashews and 1 tablespoon of raisins. Sauté for 1-2 minutes until they start to turn golden.

6. Mix in Ground Spices: Add 1 teaspoon each of coriander powder, cumin powder, turmeric powder, and red chili powder. Then, add 1/2 teaspoon of garam masala and salt to taste. Stir well, allowing the spices to release their aroma.

7. Incorporate Tomato Paste: Add 1/2 cup of tomato paste, stirring constantly until the mixture thickens and starts releasing oil.

8. Add Cream and Water: Pour in 1/4 cup of cream and 1/3 cup of water. Stir and let the gravy simmer for 3-4 minutes on low heat.

9. Add Peas and Foxnuts: Mix in 1 cup of frozen peas and the roasted foxnuts (makhana) to the gravy. Stir gently to coat them with the sauce.

10. Finish with Kasuri Methi and Ghee: Sprinkle 1 teaspoon of crushed kasuri methi and add a teaspoon of desi ghee. Cover the pan and let it cook for 4-5 minutes on low heat.

Tips, hints and all that extra help to make best matar makhana curry

1. Roast the Makhana Well: Ensure you dry roast the foxnut seeds (makhana) on medium heat until they’re super crunchy. Properly roasted makhanas won’t turn soggy in the curry and will add a delightful texture.

2. Blend the Onion Paste Smoothly: For a silky gravy, ensure the onion paste is very smooth. This prevents a lumpy texture and gives a professional, restaurant-style finish to the curry.

3. Use Fresh Ginger-Garlic Paste: Freshly made ginger-garlic paste significantly enhances the flavor. It eliminates any bitterness that store-bought options sometimes add.

4. Sauté Spices Properly: Take your time while sautéing the spice powders. Mix them with onion and tomato paste until the oil separates. This step is crucial to bring out deep flavors and to avoid a raw spice taste in the curry.

5. Add Cream Slowly: When adding cream, lower the heat and add it gradually. Stir constantly to prevent curdling, and make sure it blends evenly into the gravy for a rich, creamy texture.

6. Use Kasuri Methi Generously: Crush the dried fenugreek leaves (kasuri methi) between your palms before adding. This releases their aroma. It gives a delicious depth of flavor to the dish.

7. Let the Makhana Absorb the Gravy: First, add the roasted makhana. Then cover the pan. Let it cook on low heat.

8. Finish with a Dollop of Ghee: Add a small amount of desi ghee (clarified butter). This enhances flavour. It also adds a beautiful shine to the gravy.

These tips should give your Matar Makhana that professional touch and make it extra delicious!

Serving suggestion

Matar Makhana curry is versatile and pairs wonderfully with a variety of sides. Here’s how to serve it best for a complete, satisfying meal:

1. With Indian Breads: Serve Matar Makhana with fluffy naan, soft tandoori roti, or buttery paratha. These breads soak up the creamy curry, making each bite extra delicious.

2. With Rice: Pair it with steamed basmati rice or jeera (cumin) rice. The light, fluffy rice balances the richness of the curry and creates a comforting meal.

3. With a Side of Fresh Salad: Add freshness with a simple cucumber, tomato, and onion salad. Lightly sprinkle it with salt and pepper. Add a squeeze of lemon juice. This cuts through the richness and brings a refreshing contrast.

4. Add Pickles and Chutney: A small portion of spicy Indian pickle (achar) can elevate the meal. Mint chutney also adds extra flavor to each bite.

5. Garnish Generously: Before serving, garnish the curry with fresh coriander leaves. Add an extra drizzle of cream or ghee for a restaurant-style presentation.

6. Serve with Raita: A side of cooling yogurt raita is a great choice. Varieties like cucumber or mint raita complement the spices in the curry. It helps balance the meal.

This combination of creamy curry, sides, and accompaniments makes for a complete and satisfying Indian dining experience!

Why should you try matar makhana

1. Taste That’s Worth the Crunch: Ever tried a curry where you get a satisfying crunch in every bite? Matar Makhana has that magic! It’s like curry and snack time got married and had the most delicious baby.

2. Feel Fancy with Minimal Effort: Want to impress your family or friends without breaking a sweat? This curry has rich, luxurious vibes thanks to the creamy sauce and cashews. It’ll make you look like a pro chef without any Michelin star-level stress.

3. Protein-Packed and Vegetarian: Foxnuts are high in protein. You can tell everyone you’re eating superfoods. Yes, you can do this while you’re wiping the bowl clean. Who says health can’t be delicious?

4. No Soggy Situations: Tired of curries that feel mushy? Not here! The roasted makhana stay perfectly crispy, so you get the best of both worlds – creamy and crunchy!

5. Level Up Your Curry Game: Sure, you’ve had Paneer Makhani. However, Matar Makhana is a unique twist. It’ll make you feel like you’re taking your curry skills to the next level. It’s the type of dish that says, “Yeah, I know my curries!”

6. Restaurant Feel, Pyjama Comfort: Forget dressing up and going out. Make this curry, put on your comfiest pyjamas, and enjoy a gourmet meal right from your couch.

7. Because Foxnuts Need Their Time to Shine: Let’s be honest – foxnuts don’t get enough love. Give these little crunchy wonders the spotlight they deserve, and they’ll reward you with pure deliciousness.

So grab your pan and make Matar Makhana. It’s the ultimate comfort food. It’ll leave you wondering why you didn’t try it sooner!

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