Thursday, September 4, 2014

Khoya Matar Makhana Recipe


Prep time
Cook time
Total time

Recipe type: main
Cuisine: north indian, punjabi
Serves: 4
  • 1 cup makhana/lotus seeds/fox nuts
  • 1 cup green peas/matar, fresh or frozen
  • 125 to 150 grams khoya, about ¾ to 1 cup grated or crumbled khoya
  • 1 medium onion, grated or finely chopped, 60 grams
  • 3 medium sized tomatoes, 180 grams, ¾ cup tomato puree
  • 1 tsp ginger-garlic paste, ½ inch ginger/adrak + 3-4 garlic cloves/lahsun
  • OR make a smooth ground paste from 3 medium tomatoes, ½ inch ginger and 3 to 4 garlic cloves
  • ½ tsp turmeric powder/haldi
  • 1 tsp kashmiri red chilli powder or deghi mirch or ½ tsp of any other variety of red chili powder
  • 1.5 tsp coriander powder/dhania powder
  • 1 tsp cumin powder/jeera powder
  • 1 tsp garam masala powder or punjabi garam masala
  • 2 tbsp cream, 25% to 30% low fat
  • 1 cup water
  • 1 tbsp ghee for sauting the makhana
  • 2 tbsp ghee for the gravy/curry
  • ½ to 1 tbsp chopped coriander leaves
  • ½ tsp sugar or as required (optional)
  • salt as required
  1. firstly steam the peas in a steamer or pressure cooker or a pan till they there completely cooked.
  2. finely chop the onions or grate/mince them.
  3. add chopped tomatoes in a blender and make a puree.
  4. alternatively, you can also blitz tomatoes, garlic and ginger in a blender till smooth.
  5. heat 1 tbsp ghee in a pan or kadai.
  6. add makhana/lotus seeds and saute till crisp and the color changes to light golden. remove and keep aside.
  7. heat 2 tbsp ghee again in the same pan. then add finely chopped onions and saute till light golden or golden.
  8. add ginger garlic paste. saute till their raw aroma goes away. if adding ginger garlic paste, then add the tomato puree.
  9. OR alternatively, if you have ground the tomato-ginger-garlic together, then add it now.
  10. stir and sprinkle the turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder.
  11. stir and saute till the fat leaves the sides of the mixture. check step no 7 pic to see the consistency of the sauted masala paste.
  12. add crumbled or grated khoya/mawa/evaporated milk and continue to saute for 2 mins or till the khoya melts, on a low flame.
  13. then add water. stir and allow the curry, till it reaches the desired consistency which is neither thick nor thin.
  14. add the steamed or cooked peas/matar and the roasted makhana.
  15. stir and simmer for 3 to 4 mins on a low flame.
  16. when you see some fat floating on top, then add cream. stir again and switch off the flame.
  17. garnish with coriander leaves.
  18. server khoya matar makhana hot with roti or naan or kulcha or paratha or steamed basmati rice or jeera rice.
if you plan to add paneer/cottage cheese instead of makhana:
1. add the paneer cubes before you add the cream. once you add paneer cubes then simmer the gravy for 1-2 minutes and then add the cream.
2. add upto 200 to 250 grams paneer.

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