khoya matar makhana

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Khoya matar makhana recipe with step by step photos. A rich and tasty Punjabi curry made with peas, fox nuts and khoya/evaporated milk.

khoya matar makhana

Whenever, I would get khoya/mawa from the shops, I would end up adding it in the kulfi, barfi 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 like gujiya.

This khoya matar makhana is a pretty simple and straightforward Punjabi recipe. The way I make my everyday Punjabi gravy recipes and sabzis, minus the khoya and cream. Another curry recipe where khoya is added is Kaju khoya.

Makhana or fox nuts are always there in the kitchen. Usually I roast them and keep in an airtight 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 basmati rice or jeera rice. This is a rich and heavy curry. So good to make for small parties or during festive occasions.

How to make khoya matar makhana

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, red chili 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 or evaporated milk).

adding khoya or mawa

9. Mix.

mix the mixture

10. Continuously stir and saute till the khoya melts.

Continuously stir and saute till the khoya melts

11. 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

13. Add the steamed or cooked peas and the roasted makhana to the gravy.

add matar and makhana

14. Add both salt & sugar. Simmer for 3 to 4 mins on a low flame.

add salt and sugar and simmer for 3 to 4 minutes

15. When you see some fat floating on top, add cream.

add cream to khoya matar makhana recipe

16. stir well and switch off the flame.

khoya matar makhana curry recipe

17. garnish with coriander leaves. Serve khoya matar makhana hot with rotis or naan or kulcha or paratha or steamed basmati rice or cumin rice.

khoya matar makhana
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khoya matar makhana recipe, punjabi khoya matar makhana curry recipe

khoya matar makhana

4.75 from 8 votes
Rich and tasty Punjabi curry made with peas, fox nuts and khoya/evaporated milk.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins

Cuisine North Indian, Punjabi
Course: Main Course

Servings 4
Units

Ingredients

  • 1 cup makhana (lotus seeds or fox nuts)
  • 1 cup green peas - fresh or frozen (matar)
  • 125 to 150 grams khoya or about ¾ to 1 cup grated or crumbled khoya (mawa)
  • 1 medium onion - grated or finely chopped, or 60 grams onions
  • 3 medium sized tomatoes or 180 grams tomatoes, or ¾ cup tomato puree
  • 1 teaspoon Ginger-Garlic Paste or ½ inch ginger + 3-4 garlic cloves crushed to a paste in a mortar pestle
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder or deghi mirch or ½ teaspoon of any other variety of red chili powder
  • 1.5 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Garam Masala Powder or punjabi garam masala
  • 2 tablespoon cream - 25% to 30% low fat
  • 1 cup water
  • 1 tablespoon Ghee for sauteing the makhana
  • 2 tablespoon Ghee for the gravy or curry
  • ½ to 1 tablespoon chopped coriander leaves
  • ½ teaspoon sugar or as required (optional)
  • salt as required

Instructions

preparation

  • Firstly steam the peas in a steamer or pressure cooker or a pan till they there completely cooked.
  • Finely chop the onions or grate/mince them.
  • Add chopped tomatoes in a blender and make a puree.
  • Alternatively, you can also blitz tomatoes, garlic and ginger in a blender till smooth.

making khoya matar makhana

  • Heat 1 tbsp ghee in a pan or kadai.
  • Add makhana/lotus seeds and saute till crisp and the color changes to light golden. Remove and keep aside.
  • Heat 2 tbsp ghee again in the same pan. Then add finely chopped onions and saute till light golden or golden.
  • Add ginger garlic paste. Saute till their raw aroma goes away. If adding ginger garlic paste, then add the tomato puree.
  • Or alternatively, if you have ground the tomato-ginger-garlic together, then add it now.
  • Stir and sprinkle the turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder.
  • Stir and saute till the fat leaves the sides of the mixture. Check step no 7 pic to see the consistency of the sauteed masala paste.
  • Add crumbled or grated khoya (mawa or evaporated milk) and continue to saute for 2 mins or till the khoya melts, on a low flame.
  • Then add water. Stir and allow the curry, till it reaches the desired consistency which is neither thick nor thin.
  • Add the steamed or cooked peas/matar and the roasted makhana.
  • Stir and simmer for 3 to 4 mins on a low flame.
  • When you see some fat floating on top, then add cream. Stir again and switch off the flame.
  • Garnish with coriander leaves.
  • 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 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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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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53 Comments

  1. Wonderful recipes and moreover appreciate your attention to answer to each and every question with so much respect and passion. This shows how a nice person you are. Following you from past 3 years. All the very best to you!!5 stars

  2. I regularly try your recipes and this one is among my favorites…

    Today when I was trying this, I wondered if we can use sauted capsicum in place of peas for children who hate them… Would it taste equally good?

    1. without khoya, a major taste profile will be lost. so khoya is essential in this recipe.

  3. Hi Dassana, Can I use cashew nuts paste instead of Khoya and follow rest of the recipe? Deepti

    1. deepti, yes you can. in fact from the recipes i have tried so far substituting khoya, almond powder or almond paste works very well instead of khoya. if using cashew paste, then just make the paste or powder with 18 to 20 cashews. if using almonds, then also use 18 to 20 almonds. for almonds, blanch them in hot water for 30 minutes. then peel them and grind to a paste or a fine powder.

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