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Makhana Matar Curry

A bowl of Makhana Matar Curry, a creamy Indian dish made with lotus seeds (makhana) and green peas, garnished with fresh cilantro.

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Manjula Jain

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A bowl of Makhana Matar Curry, a creamy Indian dish made with lotus seeds (makhana) and green peas, garnished with fresh cilantro.

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. 
4.10 from 11 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people

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!

Comments

11 responses to “Makhana Matar Curry”

  1. Wes

    5 stars
    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.

    1. Manjula Jain

      Wes, Thank you, love to read these comments

  2. ZUCCHINI SABZI INDIAN STYLE

    5 stars
    Manjula your recipe is awesome.

  3. anjali

    5 stars
    Hi Manjula,
    nice recipe. One question: if I make this dish in morning for dinner, will makhana get too soggy?

    1. Manjula Jain

      Anjali, it will be fine, even next day

  4. Terry Herfurth

    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.

    1. Manjula Jain

      should be dry

  5. Ranjan

    Awesome

  6. sita

    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

  7. Dana

    Manjula, may I ask you a question? What is the difference between a curry, a gravy, and other saucy dishes? xo

    1. Manjula Jain

      Dana, good question they all the same.

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