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. For thick gravy, you can add khoya or cream which gives royal texture to this gravy. This time I choose cooking with alphabet theme, for this I cooked M for Matar Makhana curry.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
1 Cup Phool Makhana
1 Cup Green Peas
3 Medium Sized Tomatoes, Diced
2 Small Onions, Diced
2 Green Chilies, Chopped
1 Tsp. Ginger, Grated
12 Cashews, Halves
4 Tbsp. Canola Oil
1 Tsp. Cumin Seeds
Pinch of Asafoetida
1/2 Tsp. Turmeric Powder
2 Tsp. Coriander Powder
Salt to taste
1 Tsp. Red Chili Powder
1/4 Tsp. Garam Masala
Green Coriander Leaves, for garnishing
Prepare ground paste of tomatoes, onion, green chilies and half cashews in grinder.
Heat the oil in deep kadai. When oil is hot enough, fry the phool makhana and remaining cashews till to golden. Drain them on kitchen towel to remove excess oil and keep aside.
Add cumin seeds and ginger in same oil and sauté for 1 minute.
When cumin starts splutter, add peas, ground paste, turmeric powder, coriander powder and red chili powder. Sauté till to oil comes on the top of gravy.
Add fried cashews, phool makhana and salt, and mix well. Add water or cream to adjust the thickness of gravy.
Add green coriander and garam masala for garnishing. Serve hot gravy with Indian bread.
Notes: if gravy consistency is thin, then add bread crumbs.
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