Delicious Khoya Matar Makhan Curry | Rich & Creamy Indian Recipe

Delicious Khoya Matar Makhan Curry | Rich & Creamy Indian Recipe

If you’re craving something indulgent yet wholesome, this Khoya Matar Makhan Curry is the perfect choice! Made with mawa (khoya), green peas (matar), and makhana (puffed lotus seeds), this North Indian-style curry is rich, creamy, and packed with flavour. Ideal for special occasions, festivals, or weekend lunches, this curry pairs beautifully with roti, naan, or jeera rice.

❤️ Why You’ll Love This Recipe

• High in protein and calcium
• Festive and restaurant-style taste at home
• Ready in under 30 minutes
• Gluten-free and vegetarian

Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.

For more recipes you might like, please check

Beverages & Drinks
Summer Recipes
Mango Recipes
Lunch & Dinner
Roti & Rice
Sweets & Desserts
Breakfast and snacks

latest YouTube video 🎥🎞

🧂Essential Ingredients for Matar Makhan Curry Recipe

Khoya (Mawa)

Khoya is the star of this curry. It adds a rich, creamy, and mildly sweet flavour to the gravy. Use unsweetened, fresh khoya (preferably homemade or from a trusted dairy) for best results.

Matar (Green Peas)

Green peas bring a burst of sweetness and texture to the curry. Use fresh or frozen peas, boiled until soft. They balance the richness of khoya perfectly.

Makhanas (Puffed Lotus Seeds)

Makhanas add a unique crunch and health boost. Dry roasted in ghee, they absorb the curry flavours while retaining a light, nutty bite. They’re also high in fibre and low in calories.

Tomato-Onion

This provides the essential tangy and spicy notes. Use ripe tomatoes and finely chopped onions sautéed till golden brown to form a flavorful base.

Whole Spices & Ground Masalas

Common Indian spices like turmeric, red chilli powder, and coriander powder are used for heat and aroma. A pinch of garam masala or kasuri methi at the end can elevate the flavour.

Ghee or Oil

Ghee adds a traditional richness, but you can use neutral cooking oil if preferred.

How to Make Khoya Matar Makhan Curry

Preparation:

Roast the Makhana

• Heat 1 tsp ghee in a pan.
• Add makhana and roast on a low flame until crisp (about 5–6 minutes).
• Remove and set aside.

For Masala:

Heat 1 tablespoon of ghee or oil in the same pan.
Add cumin seeds to the hot oil, let them splutter, then add the chopped onion, ginger, garlic and green chilli.
Sauté until translucent.

Add turmeric powder, coriander powder and red chilli powder. Stir well.
Keep aside and allow to cool slightly.
Blend it in a mixer till it turns into a smooth paste.

Method:

Heat 2 tablespoons of oil/ghee, and add cinnamon stick, cardamom, clove, Bay leaf, in the same pan, and saute for a minute.

Now add ginger, onion, and garlic paste, stir and cook for 2-3 minutes.

Now add fresh tomato puree, Turmeric Powder, Coriander Powder, and Chilli Powder.
Stir in tomato puree and cook until the oil separates.

Add boiled green peas stir well.

Add grated khoya and cook for 3–4 minutes.

Add water or milk and adjust the thickness as desired, and cook on medium heat.
Simmer for 5–8 minutes on low heat.

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

Finally, add Roasted Makhana.

Stir well, and cook for 5 minutes over medium flame.
Adjust salt and garnish with coriander leaves.

Khoya matar makhana is ready to serve.
Serve with roti, paratha or rice.

Tips for Best Taste

• Use homemade khoya for a richer flavor.
• Dry roast makhana well to prevent sogginess.
• Add a pinch of kasuri methi for extra aroma.

📌 FAQs

Refrigeration:
Store leftover Khoya Matar Makhan Curry in an airtight container in the refrigerator for up to 2 days. The khoya-based gravy tends to thicken over time, so add a splash of warm water or milk before reheating.

Reheating:
Reheat gently on the stovetop or microwave over low heat. Stir occasionally to prevent sticking. Avoid overheating, as it may cause the khoya to separate.

Freezing (Not Recommended):
Due to the use of dairy-rich ingredients like khoya and milk/cream, freezing is not ideal. The texture may become grainy after thawing.

Tip:
Roast and store makhana separately in an airtight container if you plan to prepare the curry in batches. This keeps them crisp and prevents sogginess when mixed fresh into reheated curry.

🍽️ Serving Suggestions

Serve this luxurious curry hot with:

• Butter naan
• Phulka/roti
• Jeera rice or pulao

🧾Recipe Card

Print

5 from 3 votes

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

A rich and creamy North Indian curry made with khoya (mawa), green peas, and roasted makhana (puffed lotus seeds). This festive dish is perfect for special occasions and pairs beautifully with roti, naan, or jeera rice. Quick to make and packed with flavor!

Prep Time15 minutes mins

Active Time25 minutes mins

Total Time40 minutes mins

Course: Curry n dal

Cuisine: Indian, north indian

Diet: Vegetarian

Yield: 5

Calories: 230kcal

Author: Spicy Veg Recipes

Materials

• 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:

• 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.
• 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, 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.
• 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.
• Now add garam masala and Kasuri methi and mix them well, Finally, add makhana and cook for 2-3 minutes over low flame.
• Khoya matar makhana is ready to serve.

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) 

Final Thought

This Khoya Matar Makhan Curry is rich, flavorful, and perfect for festive meals. With creamy khoya, sweet peas, and crunchy makhana, it’s a must-try dish that brings restaurant-style taste to your home kitchen.

If you try this recipe and love it, Don’t forget to share your feedback in the comments below

Share on Facebook

Tweet

Follow us

Save

More Recipes You Might Like:

Masala Chaas Recipe | How to make Spiced Buttermilk| Masala Chaas Lauki ki Kheer Recipe: A Festive Indian Dessert Fruit Raita Recipe| How to make Healthy Mix Fruit Raita Mango Halwa Recipe | Irresistible Mango Sheera | Mango Kesari Recipe How to make Rose Lassi Recipe- Refreshing & Cooling Summer Drink Shahi Tukda Recipe |How to make Shahi Tukra