Khoya(खोया) Matar(मटर)Makhan curry||Puffed lotus seeds (मखाना)curry|mawa Matar Makhan

Khoya Matar Makhana curry(खोया मटर मखाना) :

Today I am going to share a post on How to make Khoya matar makhana? 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.

If you are looking for more recipes from this blog please do check:

methi malai paneer

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

Khoya Matar makhana curry recipe (step by step direction with Photo)

Preparation:

For Makhana(spice paste):

Heat the ghee in a pan, over medium heat, and add the Makhana(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 Masala:

• 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.

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.

Mix well, and cook for 2-3 minutes over medium flame.

Khoya matar makhana is ready to serve.

serve with roti or paratha.

Note:
The gravy should have a nice thick texture, you can add more water if required.

 Enjoy!

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