Makhana Matar Curry – Manjula’s Kitchen

Makhana Matar Curry

Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice. 

Ingredients

  • 3
    cup
    makhana
    (fox nut, phool makhana)
  • 3
    Tbsp
    oil
  • 1/4
    cup
    green peas
    (I am using frozen peas)

For Garvy

  • 2
    cup
    tomatoes
    (chopped)
  • 1/4
    cup
    cashew
    (kaju)
  • 1
    Tbsp
    ginger
    (chopped)
  • 1
    Tbsp
    oil
  • 1/2
    tsp
    cumin seeds
    (jeera)
  • 1/8
    tsp
    asafetida
    (hing)
  • 2
    tsp
    coriander powder
    (dhania)
  • 1/2
    tsp
    red chili powder
    (lal mirch)
  • 1
    tsp
    salt
  • 1
    tsp
    sugar
  • 1/4
    tsp
    garam masala
  • 1/4
    cup
    cilantro
    (finely chopped, hara dhania)

Method

  1. Heat 3 tablespoon of oil in frying pan over low medium heat, add the makhana and roast them stirring continuously until they are crisp, this should take about 3-4 minutes. Keep aside.

  2. Blend tomatoes, cashews and ginger to make a pure.

  3. Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, chili powder, salt and sugar.

  4. Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add roasted makhana and green peas mix it well add about 1-1/2 cups of water. Cover the pan and let it cook for 6-7 minutes over low medium heat, until peas are tender. Note: add more water if you like more gravy.

  5. Turn off the heat add garam masala and cilantro mix it well. 

Recipe Notes

Adjust thickness of gravy to your liking, with time Makhana Matar Curry becomes thick.

Serve Makhana Matar Curry with your choice of bread I like to serve with Paratha, Puri or with Plain Rice. 

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