khoya matar makhana
Rich and tasty Punjabi curry made with peas, fox nuts and khoya/evaporated milk.
North Indian, Punjabi
(lotus seeds or fox nuts)
- fresh or frozen (matar)
125 to 150
or about ¾ to 1 cup grated or crumbled khoya (mawa)
- grated or finely chopped, or 60 grams onions
medium sized tomatoes
or 180 grams tomatoes, or ¾ cup tomato puree
or ½ inch ginger + 3-4 garlic cloves crushed to a paste in a mortar pestle
kashmiri red chilli powder
or deghi mirch or ½ teaspoon of any other variety of red chili powder
Garam Masala Powder
or punjabi garam masala
- 25% to 30% low fat
for sauteing the makhana
for the gravy or curry
½ to 1
chopped coriander leaves
or as required (optional)
salt as required
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.
If you plan to add paneer instead of makhana
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.
Add upto 200 to 250 grams paneer.
full recipe -