khoya matar makhana recipe, how to make khoya matar makhana

khoya-matar-makhana-recipe

khoya matar makhana recipe with step by step photos – i have been planning to add this recipe of khoya matar makhana from a long time. but just not able to prepare and post.

whenever, i would get khoya/mawa from the shops, i would end up adding it in the kulfi or gulab jamun. twice, i added the khoya to make mawa cake. in maharashtra and gujarat, evaporated dried milk is known as mawa. in north india evaporated milk is known as khoya and used in making many sweets and delicacies.

this khoya matar makhana recipe is a pretty simple and straightforward punjabi recipe. the way i make my everyday punjabi gravy recipes and sabzis, minus the khoya and cream.

makhana or fox nuts are always there in the kitchen. usually i roast them and keep in an air tight box. these puffed makhana make for a healthy snacking any time of the day. if you do not have makhana, then simply make the curry with peas and khoya. instead of makhana you can also add paneer/cottage cheese (check recipe notes for details). i also prepare another light & simple version of matar makhana, without the addition of khoya.

for the khoya or evaporated milk, you can either make at home or get from outside. the main flavor and taste factor in this dish, comes from the khoya. the subtle sweetness and creaminess in the gravy, is due to the khoya. the curry is mildly spiced with light sweet and tangy notes.

best to serve khoya matar makhana with tandoori rotis, naan, kulcha or paratha. the curry also goes well with plain steamed basmati rice or jeera rice. this is a rich and heavy curry. so good to make for small parties or during festive occasions.

lets start step by step khoya matar makhana recipe:

1. heat 1 tbsp ghee in a kadai or pan. add makhana/lotus seeds.

makhana, lotus seeds

2.  saute makhana till they turn crisp and the color changes to light golden. remove roasted makhana and keep aside. please note that the makhana will absorb all the ghee. you can also roast the makhana with less amount of ghee or no fat.

roasted makhana

3. blitz chopped tomatoes, garlic, ginger in a blender and prepare a smooth paste.

tomato puree for khoya matar makhana

4. heat 2 tbsp ghee again in the same pan. then add finely chopped onions and saute till light golden or golden.

saute onions for making khoya matar makhana recipe

5. add the ground tomato-ginger-garlic paste.

add ginger garlic paste for making khoya matar makhana masala

6. stir and add turmeric powder/haldi, red chilli powder, coriander powder, cumin powder, garam masala powder.

add spices to make khoya matar makhana masala

7. stir often and saute till the fat leaves the sides of the mixture. the whole masala paste should reduce. the consistency should be like the pic below.

saute khoya matar makhana masala

8. add crumbled khoya/mawa/evaporated milk.

adding khoya or mawa

9. mix.

11. continuously stir and saute till the khoya melts.

12. then add water. simmer till the gravy reaches the desired consistency which is neither thick nor thin.

add water to khoya matar makhana masala

12. also steam the peas before you start with the gravy. this should be the first step ideally. the peas have to be cooked till tender as we are not going to cook the peas later.

steamed peas or matar

12. add the steamed or cooked peas/matar and the roasted makhana to the gravy.

add matar and makhana

13. add both salt & sugar. simmer for 3 to 4 mins on a low flame.

making khoya matar makhana recipe

14. when you see some fat floating on top, add cream.

add cream to khoya matar makhana recipe

14. stir well and switch off the flame.

khoya matar makhana curry recipe

15. garnish with coriander leaves. serve khoya matar makhana hot with rotis or naan or kulcha or paratha or steamed basmati rice or jeera rice.

khoya matar makhana

if you are looking for more matar/peas recipes then do check aloo matar curry, matar paneer, potato peas kormamatar mushroom makhani, matar pulao and north indian matar mushroom recipe.

khoya matar makhana recipe below:

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khoya matar makhana recipe
 
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khoya matar makhana - rich punjabi curry made with peas, fox nuts and khoya/evaporated milk.
Author:
Recipe type: main
Cuisine: north indian, punjabi
Serves: 4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 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
Instructions
  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.
Notes
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.



{ 16 Responses }

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  1. Preeti says

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

    • says

      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.

  2. Shazia says

    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.. :) :)

  3. Savannagal says

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