Matar Makhana Recipe
Try this rich and creamy foxnut (makhana) and peas curry recipe, packed with aromatic spices and perfect for a comforting meal.
Ingredients
- 1 Cup Foxnut / Lotus seeds / Makhanas
- 1/2 Cup Green Peas I have used frozen
- 1/3 tsp Asafoetida
- 1 tsp Cumin Seeds
- 3 Bayleaves
- 1 Onion Large size, ground to paste
- 1 tbsp Ginger Garlic Paste
- 12 Cashews
- 12 Raisins
- 1 tbsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1 tsp salt
- 2 Tomatoes Large size, ground to paste
- 4 tbsp Fresh Cream
- 1 tbsp Dried Fenugreek Leaves / Kasuri Methi
- 1 tbsp Ghee / Clarified Butter
Instructions
- Heat a pan or kadhai and dry roast the foxnut seeds for 4-5 minutes on medium heat till they are crunchy. Take them out and keep aside.
- Heat oil in the same pan and add asafoetida, cumin seeds and bay leaves and sauté. Add onion paste and sauté till it turns into golden.
- Add ginger garlic paste and sauté again till the raw smell fades. Add cashews and raisins now and sauté again.
- Add coriander powder, cumin powder, turmeric powder, red chilli powder, salt and garam masala and sauté again.
- Now add tomato paste and mix. Sauté till this mixture starts leaving oil.
- Add cream and 1/3 cup of water and let the gravy cook for few minutes.
- Add frozen peas and foxnut seeds and mix them. Add Kasuri methi and desi ghee now and mix again and cover the pan with lid. Let it cook for 4-5 minutes.
- Switch off the heat now and transfer it into a serving bowl. Garnish with chopped coriander leaves and serve hot.
Notes
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, make sure the onion paste is blended to a very smooth consistency. 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 enhances the flavor significantly, eliminating any bitterness that store-bought options sometimes add.
4. Sauté Spices Properly: Take your time while sautéing the spice powders 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 and gives a delicious depth of flavor to the dish.
7. Let the Makhana Absorb the Gravy: Once you add the roasted makhana and cover the pan, let it cook on low heat. This helps the makhana absorb the flavors of the gravy without becoming overly soft.
8. Finish with a Dollop of Ghee: Adding a small amount of desi ghee (clarified butter) at the end not only enhances flavor but also adds a beautiful shine to the gravy.
Nutrition
Nutrition Facts
Matar Makhana Recipe
Amount Per Serving (100 g)
Calories 225
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 47mg16%
Sodium 600mg26%
Potassium 396mg11%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 672IU13%
Vitamin C 19mg23%
Calcium 38mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.