khoya matar makhana recipe | punjabi khoya matar makhana curry 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.

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 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. another curry recipe where khoya is added is kaju khoya recipe.

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 basmati rice or jeera rice. this is a rich and heavy curry. so good to make for small parties or during festive occasions.

if you are looking for more matar recipes then do check:

khoya matar makhana

4.43 from 7 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:35 mins
Total Time:55 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):4
khoya matar makhana recipe, punjabi khoya matar makhana curry recipe
rich and tasty punjabi curry made with peas, fox nuts and khoya/evaporated milk.
(1 CUP = 250 ML)

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 (adrak) + 3-4 garlic cloves (lahsun) crushed to a paste in a mortar pestle
  • ½ teaspoon turmeric powder (haldi)
  • 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 (dhania powder)
  • 1 teaspoon cumin powder (jeera 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 sauting the makhana
  • 2 tablespoon ghee for the gravy or curry
  • ½ to 1 tablespoon chopped coriander leaves (dhania patta)
  • ½ teaspoon sugar or as required (optional)
  • salt as required

INSTRUCTIONS

preparation for khoya matar makhana recipe

  • 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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

preparation 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

making 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 or evaporated milk).

adding khoya or mawa

9. mix.

10. 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/matar 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.

making khoya matar makhana recipe

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 jeera rice.

khoya matar makhana

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

53 comments/reviews

  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?

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

    • 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.

  4. can the recipie be made 7-8 hrs before eating it? wouldn’t the makhanas become soggy? pls suggest.

  5. thanks for the recipe. looks delicious. Does the roasted makhana get soggy when put in gravy?? should be served immediately for it to avoid getting soggy?

  6. It’s a kind of royal recipe. Well very tasty. But only thing is that ghee floats a lot. Please suggest something4 stars

    • its a rich recipe 🙂 what floats is ghee along with the fat from the khoya. you can reduce the ghee to 2 tbsp and dry roast the makhana. don’t use ghee while roasting makhana. even less khoya can be used.

    • malai won’t give you the same taste as khoya. you can add malai. but add once the gravy is done. whip the malai in a small mixer or blender till smooth and then add. make sure you chill the malai before whipping.

  7. Hi dassana

    The recipe looks yummy. Can we use liquid evaporated milk in this recipe which i brought from departmental store

  8. Hi…dassana…the taste of the above recipe was too good …and its very different …I mean I never used makhana in such a way….thanks we loved ur site ….god bless u ….

  9. hi dassana…. I have tried most of ur dishes and they taste super yummy.. Thanks alot for making so many of us learn to cook tasty dishes.. U rock!!! God bless u3 stars

  10. Hi Dassana..i hv tried a number of your recipes with great success ….must say very good work and very elegantly and simply put together…I want to try this curry for karvachauth..can u tell me why wud be a gud substitute for onion and garlic in this curry as we do not use it on karvachauth…thanks in advance 🙂

    • just skip onion-garlic and add about 1/4 tsp of asafoetida powder(the light kinds). if using a stronger asafoetida, then just a pinch would be enough. apart from this, you can also sprinkle a bit of cardamom powder and kasuri methi from top.

  11. I tried your recipe and it was too good. I share your recipe on my facebook page for my friends.

  12. 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 🙂 .

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

    • 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.

  14. 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.. 🙂 🙂5 stars

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

      • Hi dassana…. I tried…n…. It was too good n its taste was amazing…. All the best wishes to ur site….I would love to see more n more different types of recipe….I love to follow ur site…4 stars