khoya matar makhana curry |puffed lotus seeds curry|mawa matar makhan| step by step with photo

khoya matar makhana currykhoya matar makhana curry:

Khoya matar makhana curry is one of the most popular, savoury North Indian curries, especially during festivals and occasions. In this curry, the presence of khoya with Makhana and peas makes it a delicious main course. The recipe of delicious khoya matar makhana curry is simple and, it requires few Indian spices.
The presence of Khoya and Makhana with matar makes this a rich curry.

let’s learn how to make khoya matar makhana curry at home, with the help of step by step directions.

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5 from 1 vote
Curry N Dal
khoya matar makhana curry |puffed lotus seeds curry|mawa matar makhan| step by step with photo
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Main ingredients: khoya, makhana and matar Level of cooking: easy taste: savoury
Recipe Type: Curry n dal
Cuisine: Indian
Servings: 5
Calories Amount per serving: 230 kcal
Author: spicy veg recipes
Ingredients
  • 2 tablespoons Ghee for frying
  • 2 teaspoon coriander Finely chopped
  • 1/2 teaspoon Salt or to taste
  • 3 tablespoons ghee or oil
  • 1 teaspoon Kasuri methi
  • 1 " cinnamon stick
  • 4 clove green cardamon
  • 1 bay leaf
  • 1 teaspoon garam masala
  • ½ teaspoon chilli powder optional
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder optional
  • 1 teaspoon coriander powder dhania
  • 100 grams khoya grated
  • 2 cups puffed lotus seeds
  • 1 cup green peas
  • 1.5 teaspoons ginger chopped
  • 1 teaspoon green chilli chopped
  • 1.5 teaspoons garlic chopped
  • ½ teaspoon turmeric powder haldi
Instructions
Preparation:
  1. Heat the ghee in a pan, over medium heat, and add the puffed lotus seeds into the ghee, and fry for a 7-8 minute, until they turn light golden brown in colour, whiles stirring continuously.
  2. Drain on an absorbent paper.
  3. Keep aside.
  4. Heat 1 tablespoon oil in the same pan, and add cumin seeds to the hot oil, when it starts to splutter, then add the onion, ginger, garlic and green chilli and saute for 2- 3 minutes, while stirring occasionally.
  5. add turmeric powder, coriander powder and red chilli powder, mix it well.
  6. Keep aside to cool slightly. Once cool down, blend it in a mixer, till it turns into a smooth paste.
  7. Keep aside.
Method:
  1. On a medium flame, heat 2 tablespoons of oil, and add cinnamon stick, cardamom, clove, Bay leaf, and saute for a minute.
  2. Now add prepared onion paste into it, mix thoroughly and cook till it drys out, just keep stirring in between.
  3. Now add fresh tomatoes puree, Turmeric Powder, Coriander Powder, Chilli Powder, mix well and cook on a medium flame, till mixture drys out(starts leaving oil).
  4. Cook the mixture until it dries out and leaves the oil. Reduce flame, and add green peas. Mix them well.
  5. Add grated khoya and mix well, until khoya gets melted with spices well.
  6. Add water (1-2 cups) or as per required thickness, and cook on medium heat for another 10 minutes.
  7. Now add garam masala and Kasuri methi and mix them well, Finally, add makhana and cook for 2-3 minutes over low flame.
  8. Khoya matar makhana is ready to serve.
Recipe Notes
  • The gravy should have a nice thick texture, you can add more water if required.
  • khoya matar makhana curry recipe (step by step direction with Photo) 

khoya matar makhana curryNote:
The gravy should have a nice thick texture, you can add more water if required.

khoya matar makhana curry recipe (step by step direction with Photo)

Preparation:

For puffed lotus seeds:

Heat the ghee in a pan, over medium heat, and add the puffed lotus seeds into the ghee, and fry for a 7-8 minute, until they turn light golden brown in colour, whiles stirring continuously.

  • Drain on an absorbent paper.
  • Keep aside.

For  spice paste:

  • Heat 1 tablespoon oil in the same pan, and add cumin seeds to the hot oil, when it starts to splutter, then add the onion, ginger, garlic and green chilli and saute for 2- 3 minutes, while stirring occasionally.

  • add turmeric powder, coriander powder and red chilli powder, mix it well.
  • Keep aside to cool slightly. Once cool down, blend it in a mixer, till it turns into a smooth paste.
  • Keep aside.

Method:

  • On a medium flame, heat 2 tablespoons of oil, and add cinnamon stick, cardamom, clove, Bay leaf, in the same pan, and saute for a minute.

  • Now add prepared onion paste into it, mix thoroughly and cook till it drys out, just keep stirring in between.

  • Now add fresh tomatoes puree, Turmeric Powder, Coriander Powder, Chilli Powder, mix well and cook on a medium flame, till mixture drys out(starts leaving oil).

Cook the mixture until it dries out and leaves the oil. Reduce flame, and add green peas.

  •  Mix them well.

khoya matar makhana curry

  • Add grated khoya and mix well, until khoya gets melted with spices well.
  • Add water (1-2 cups) or as per required thickness, and cook on medium heat for another 10 minutes.

khoya matar masala curry

  • Now add garam masala and Kasuri methi and mix them well.

khoya matar makhana

  • Finally, add makhana and cook for 2-3 minutes over low flame.

khoya matar makhana curry

  • Khoya matar makhana is ready to serve.
  • serve with roti or paratha.

 Enjoy!

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