Makhana Kaju Matar Curry
Makhana Kaju Matar Curry

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, makhana kaju matar curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. Makhana matar is very tasty north indian gravy.

Makhana Kaju Matar Curry is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Makhana Kaju Matar Curry is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have makhana kaju matar curry using 18 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Makhana Kaju Matar Curry:
  1. Take + 1 tsp Ghee
  2. Make ready Jeera (Cumin seeds)
  3. Make ready Heeng (Asafoetida)
  4. Make ready Turmeric powder
  5. Take Coriander Powder
  6. Make ready Tomatoes
  7. Take Green Chillies
  8. Take Ginger Paste
  9. Prepare Cashews (for paste)
  10. Get Red Chilli Powder
  11. Take Salt
  12. Take Garam Masala
  13. Get Water
  14. Get Matar
  15. Make ready Kasuri Methi
  16. Make ready & 1/2 cup Makhana
  17. Prepare Cashews
  18. Get Cream

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

Steps to make Makhana Kaju Matar Curry:
  1. Take 1 tsp ghee in a pan. Add cashews (split into half vertically) to it and roast on a medium flame till they become slightly golden in colour. Drain And keep aside.
  2. In the same pan add makhana. Roast it on low flame till they become crispy and slightly golden in colour. Keep them aside.
  3. Soak the cashews 1/4 cup cashews (Please note these are not roasted) gravy in warm water for 10 to 15 minutes.
  4. Add these soaked cashews along with 2 tbsp of water to a mixer jar and form a creamy cashew paste.
  5. Puree the tomatoes along with ginger and green chillies. Add 2 tbsp ghee in a pan. Add jeera, heeng, turmeric powder and coriander powder to it. Roast the spices for 5-10 seconds or till they it become aromatic.
  6. Add tomato puree to it.
  7. Cook this tomato puree on medium flame till the entire spice mixture starts leaving the fat on surface.
  8. Add prepared cashews paste, salt, red chilli powder and garam masala to the pan.
  9. Add 3/4 cup water and peas (matar). Stir gently and then cover it with a lid for 10 minutes. Simmer the flame.
  10. Add roasted makhana, cashews, kasuri methi and 1/4 cup water to the pan. Mix well and let the curry cook on low flame for 5 minutes.
  11. Delicious creamy Makhana Matar Curry is ready!

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 Kaju Curry is a very delicious recipe for Main course. The combination of tomatoes, Lotus seeds/Fox Nuts and Cashews gives you a very yummy taste. At the same time it is very quick and easy to prepare.

So that is going to wrap it up with this special food makhana kaju matar curry recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!