Matar Makhana Curry

Peas and puffed lotus seeds / fox nuts cooked in spicy gravy made from tomatoes and onion.

Ingredients

  • 1 cup Makhana / Puffed Lotus Seeds
  • 1 1/2 cups Matar / Green peas
  • 1 Onion, medium - pureed
  • 2 Tomato - medium sized, pureed
  • Ginger, inch long finely chopped
  • 2 Garlic, cloves finely minced
  • 1 teaspoon Cumin Seeds/Jeera
  • 1 pinch Asafoetida
  • Salt- As per your taste
  • 1/4 teaspoon Turmeric Powder
  • 1 teaspoon Kashmiri Red Chili Powder
  • 1 1/2 teaspoons Coriander Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Kasoori Methi
  • 2 tablespoons Oil
  • Green Coriander Leaves- Few for garnishing

Instructions

  1. Heat oil and roast makhana till crispy and golden. Keep makahana aside.
  2. In the same hot oil, add cumin seeds, asafoetida, ginger, garlic, onion and roast for 2 minutes. Mix well.
  3. Add tomoto puree and mix. Continue heating for 2 minutes
  4. Add remaining spices and continue heating for 3-5 minutes
  5. Adjust consistency with water and taste with salt.
  6. Add green peas and mix well. Cook for 7-8 minutes till peas are tender
  7. Add makhana and mix. Simmer for 2-3 minutes.
  8. Garnish and serve matar makhana curry with roti / rice

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