Makhana Matar Curry

By: Manjula Jain

Serving : 4 people
Total Time :30 minutes

Rate this recipe:

4 from 10 votes

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

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

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

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

  • 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)
  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. 

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

Main Course
Indian

Comments

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    Wes
    November 24, 2019 at 6:11 pm

    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.

      Manjula Jain
      November 25, 2019 at 1:18 am

      Wes, Thank you, love to read these comments

    ZUCCHINI SABZI INDIAN STYLE
    October 10, 2019 at 11:57 am

    5 stars
    Manjula your recipe is awesome.

    anjali
    October 9, 2019 at 12:15 pm

    5 stars
    Hi 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 pm

      Anjali, it will be fine, even next day

    Terry Herfurth
    August 29, 2019 at 4:33 pm

    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.

      Manjula Jain
      August 30, 2019 at 4:19 pm

      should be dry

    Ranjan
    June 11, 2019 at 8:41 pm

    Awesome

    sita
    May 16, 2019 at 2:09 pm

    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

    Dana
    May 6, 2019 at 12:12 pm

    Manjula, 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 pm

      Dana, good question they all the same.

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