Matar Makhana Curry
Matar Makhana Curry

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, matar makhana curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Matar Makhana Curry is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Matar Makhana Curry is something which I’ve loved my whole life.

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. Matar Makhana is a delicious rich curry filled with the goodness of foxnuts and green peas.

To begin with this recipe, we have to first prepare a few components. You can have matar makhana curry using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Matar Makhana Curry:
  1. Take 1 bowl makhana/foxnut
  2. Get 1 bowl fresh peas
  3. Take 100 gm paneer
  4. Prepare 1 onion
  5. Make ready 2 tomatoes
  6. Prepare 1 inch ginger
  7. Prepare 4-6 garlic cloves
  8. Prepare 2 Green chillies
  9. Get 2 tbsp chopped coriander leaves
  10. Prepare to taste salt
  11. Make ready 1/4 tsp red chilli powder
  12. Prepare 1/4 tsp turmeric powder
  13. Make ready 1/4 tsp garam masala
  14. Get 1/4 tsp coriander seeds powder
  15. Get 4 cloves
  16. Take 1/2 tsp cumin seeds
  17. Make ready 2 tbsp cooking oil
  18. Take 1 Glass water

This is a rich and heavy curry. Matar Makhana is rich and creamy gravy which prepared with puffed lotus seeds and green peas in gravy of tomatoes and onions. For this recipe, you can fry the phool makhana and peas in oil which enhance the taste. You can serve this gravy with Indian breads like naan, paratha and puris.

Instructions to make Matar Makhana Curry:
  1. Clean and wash peas and assemble all the ingredients.
  2. Dry roast makhana on a griddle till pinkish and transfer it in a plate. Keep aside.
  3. Peel wash and Chop and grind onion, ginger, garlic, green chilli and tomatoes to a fine paste.
  4. Heat oil in a pressure cooker. Add cumin seeds and cloves and when cumin seeds splutter add grinded paste and cook on low flame till oil leaves the sides. Add salt, red chilli powder, coriander seeds powder, turmeric powder and peas, paneer and makhana. Roast for 2 minutes. Add 1 glass water and place the lid and cook till 3-4 whistles and switch off the flame.
  5. Let pressure releases automatically. Open the lid and add garam masala and chopped coriander leaves.
  6. Serve hot with chapatti or parantha.

For this recipe, you can fry the phool makhana and peas in oil which enhance the taste. You can serve this gravy with Indian breads like naan, paratha and puris. For thick gravy, you can add khoya or cream which gives royal texture to this gravy. Matar Makhana Sabji Matar Makhana Sabji is very simple and uses a few simple pantry ingredients easily available at home. It is a non onion no garlic curry, so an ideal quick sabji for those who do not eat onion or garlic or for festivals or the fasting days where onion and garlic is prohibited.

So that is going to wrap it up with this special food matar makhana curry recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!