khoya matar makhana recipe, how to make khoya matar makhana

khoya-matar-makhana-recipe

14 responses

  1. Nisa Homey
    July 3, 2014

    One of my favorite addition to curries is makhana, but sadly this is no where to be found here in Calicut, how I wished I was your neighbor :) .

    • dassana amit
      July 3, 2014

      thanks nisa. i wish i could make this curry for you.

  2. veenashankar
    July 3, 2014

    super rich gravy love it

    • dassana amit
      July 3, 2014

      thanks veena

  3. Preeti
    July 2, 2014

    Looks stunning. I’ve never had makhana before. How do all your gravies get such a beautiful colour? It looks exactly like restaurant food.

    • dassana amit
      July 2, 2014

      thanks preeti. its the kashmiri red chili powder that gives such good color. usually for most north indian gravies, i add kashmiri red chili powder or deghi mirch.

  4. kamala
    July 2, 2014

    do you hold classes

    • dassana amit
      July 2, 2014

      kamala, i don’t hold classes.

  5. Shazia
    July 2, 2014

    Very delicious looking Recipe, Dassana. Loved it! Will try it soon :) At first, when you see the picture, you think this delicious recipe must be hard to prepare, it must have taken lots of efforts & preparation but with your detailed, simple, easy to understand & follow instructions & beautiful pictures make it all so easy & erases all the doubts & confusion. I love makhanas. We often have shallow fried Moongphali & Makhana with sprinkled salt & black pepper along with evening Tea. Makhana & Moongphali both take time to become Crisp, they are chewy at first & after a while becomes crisp. I taste them while frying to see whether they are crisp or not. I used to love Makhane ki Sabzi prepared by my Mom’s friend, my Maasi specially on Raksha Bandhan, we used to tie the Raakhi to our brothers, then had the delicious spread of feast prepared by Maasi, my most favorite was makhane ki Sabzi , it was super spicy with soft makhana creating a contrast of soft texture & spicy tingling taste buds. Thanks for the recipe & nostalgia.. :) :)

    • dassana amit
      July 2, 2014

      welcome shazia. yes makhana are chewy and when roasted or fried become crunchy. the idea of makhana with peanuts is good. agree. the soft texture of the makhana is quite a contrast in gravies. i forgot to add all these pointers. when i get time, i will update the post. thanks dear.

      • Shazia
        July 4, 2014

        Thankooooo… *-* *-*

      • dassana amit
        July 4, 2014

        welcome shazia

  6. Savannagal
    July 2, 2014

    Looks delicious. What could be substituted for the lotus seeds? I looked online and only found a couple vendors and the prices were outrageous.

    • dassana amit
      July 2, 2014

      savannagal, you can substitute lotus seeds with cottage cheese. check the recipe notes on how to add cottage cheese.

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