Makhana Matar Curry
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
Instructions
- 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.
- Blend tomatoes, cashews and ginger to make a pure.
- 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.
- 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.
- Turn off the heat add garam masala and cilantro mix it well.
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.
Tried this recipe?Let us know how it was!
11 Responses
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Manjula, I tried this recipe because I thought I had eaten it before, but I was confusing it with something else. What a delightful surprise! It was absolutely, unbelievably delicious! I loved the almost floral notes. Simple, and perfect! Can’t wait to make it again.
Wes, Thank you, love to read these comments
Manjula your recipe is awesome.
Hi Manjula,
nice recipe. One question: if I make this dish in morning for dinner, will makhana get too soggy?
Anjali, it will be fine, even next day
Hi Manjula, thanks for the recipe!
One question please: Are the Makhana to be soaked in water before roasting them or dry?
Thank you so much.
Terry H.
should be dry
Awesome
Nice recipe. Thanks.
Dana: To add to your confusion:) here:
1. In my Indian language Tamil, we have 2 “R”s. r without stress and R with stress. If say cuRy, it means meat in my language
2. curry: in my language means dry vegetable
3. Gravy: used most for North Indian dishes; a restaurant term
Manjula, may I ask you a question? What is the difference between a curry, a gravy, and other saucy dishes? xo
Dana, good question they all the same.