Matar Makhana Curry | Phool Makhana Curry

Matar Makhana Curry Recipe with step by step photos. This is a rich and tasty Punjabi curry made with green peas, fox nuts (phool makhana), khoya (dried evaporated milk solids or mawa), onions, tomatoes and spices. It makes for a filling and delicious lunch or dinner served with a side of roti or paratha or naan or steamed basmati rice.

Whenever, I would get Khoya or mawa from the sweet shops, I would end up adding it in the Kulfi, Burfi or Gulab Jamun. Twice, I added the khoya to make Mawa Cake. In the states of Maharashtra and Gujarat, evaporated dried milk solids are known as mawa.

In North India evaporated milk is known as khoya and is used in making many sweets and delicacies like Gujiya. Another curry recipe where khoya is added is Kaju khoya.

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

If you do not have makhana, then simply make the curry with peas and khoya. Instead of makhana you can also add paneer or Indian cottage cheese (check recipe notes for details). I also prepare another light and simple version of matar makhana sabzi, without the addition of khoya.

For the khoya or mawa, you can either make it at home or get it from outside. The main flavor and taste factor in this dish come 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.

Makhana or fox nuts are always there in the kitchen. Usually, I roast them and keep them in an airtight box. These puffed makhanas make for a healthy snack that you can enjoy any time of the day.

Best to serve khoya matar makhana with tandoori roti, naan, kulcha or paratha or phulka. 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 Matar Makhana Curry with Khoya

1. First steam the green peas in a steamer or pressure cooker or a pan till they there completely cooked. The peas have to be cooked till tender as we are not going to cook the green peas later.

2. Heat 1 tablespoon ghee in a kadai or pan. Add 1 cup phool makhana (lotus seeds). Keep the heat to low to medium-low.

3. Saute makhana till they turn crisp and the color changes to light golden. Remove roasted makhana on a plate 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.

4. Blitz 3 medium-sized chopped tomatoes, 3 to 4 garlic cloves and 1 inch ginger in a blender and prepare a smooth paste.

5. Heat 2 tablespoons of ghee again in the same pan. Then add 1 medium-sized finely chopped onion. Saute the onions stirring often till light golden or golden on medium-low to medium heat.

6. Add the ground tomato-ginger-garlic paste.

7. Stir and add the following ground spices:

• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1.5 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder

8. Stir and mix well. Saute stirring often till the fat leaves the sides of the mixture. The whole masala paste should reduce. The consistency should be like the photo below.

9. Add 1 cup of crumbled khoya (mawa or dried evaporated milk solids).

10. Stir and mix well.

11. Continuously stir and saute till the khoya melts on low heat.

12. Then add 1 cup of water. Simmer till the curry reaches the desired consistency which is neither thick nor thin.

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

14. Also add salt as required and ½ teaspoon sugar. Simmer for 3 to 4 minutes on low heat.

15. When you see some fat floating on top, add 2 tablespoons of low-fat cream or cooking cream or 1 tablespoon of whipping cream.

16. Stir and mix well. Switch off the heat.

17. Garnish the phool makhana curry with coriander leaves. You can serve matar makhana curry hot or warm with roti or naan or kulcha or paratha or steamed basmati rice or cumin rice or saffron rice.

Don’t store any leftovers. Try to finish the dish on the same day.

More Tasty Matar recipes

• Aloo matar
• Matar paneer
• Matar masala
• Aloo matar paneer
• Methi matar malai

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