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.Â
- 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)
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.
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.Â
Comments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
Wes
November 24, 2019 at 6:11 pmManjula, 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.
Manjula Jain
November 25, 2019 at 1:18 amWes, Thank you, love to read these comments
ZUCCHINI SABZI INDIAN STYLE
October 10, 2019 at 11:57 amManjula your recipe is awesome.
anjali
October 9, 2019 at 12:15 pmHi Manjula,
nice recipe. One question: if I make this dish in morning for dinner, will makhana get too soggy?
Manjula Jain
October 16, 2019 at 10:43 pmAnjali, it will be fine, even next day
Terry Herfurth
August 29, 2019 at 4:33 pmHi 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.
Manjula Jain
August 30, 2019 at 4:19 pmshould be dry
Ranjan
June 11, 2019 at 8:41 pmAwesome
sita
May 16, 2019 at 2:09 pmNice 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
Dana
May 6, 2019 at 12:12 pmManjula, may I ask you a question? What is the difference between a curry, a gravy, and other saucy dishes? xo
Manjula Jain
May 7, 2019 at 11:57 pmDana, good question they all the same.