Matar Makhana Curry | Phool Makhana Curry

How to make Matar Makhana Curry with Khoya

1. First steam the green peas in a steamer or pressure cooker or a pan till they there completely cooked. The peas have to be cooked till tender as we are not going to cook the green peas later.

2. Heat 1 tablespoon ghee in a kadai or pan. Add 1 cup phool makhana (lotus seeds). Keep the heat to low to medium-low.

3. Saute makhana till they turn crisp and the color changes to light golden. Remove roasted makhana on a plate and keep aside.

Please note that the makhana will absorb all the ghee. You can also roast the makhana with less amount of ghee or no fat.

4. Blitz 3 medium-sized chopped tomatoes, 3 to 4 garlic cloves and 1 inch ginger in a blender and prepare a smooth paste.

5. Heat 2 tablespoons of ghee again in the same pan. Then add 1 medium-sized finely chopped onion. Saute the onions stirring often till light golden or golden on medium-low to medium heat.

6. Add the ground tomato-ginger-garlic paste.

7. Stir and add the following ground spices:

• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1.5 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder

8. Stir and mix well. Saute stirring often till the fat leaves the sides of the mixture. The whole masala paste should reduce. The consistency should be like the photo below.

9. Add 1 cup of crumbled khoya (mawa or dried evaporated milk solids).

10. Stir and mix well.

11. Continuously stir and saute till the khoya melts on low heat.

12. Then add 1 cup of water. Simmer till the curry reaches the desired consistency which is neither thick nor thin.

13. Add the steamed or cooked peas and the roasted makhana to the gravy.

14. Also add salt as required and ½ teaspoon sugar. Simmer for 3 to 4 minutes on low heat.

15. When you see some fat floating on top, add 2 tablespoons of low-fat cream or cooking cream or 1 tablespoon of whipping cream.

16. Stir and mix well. Switch off the heat.

17. Garnish the phool makhana curry with coriander leaves. You can serve matar makhana curry hot or warm with roti or naan or kulcha or paratha or steamed basmati rice or cumin rice or saffron rice.

Don’t store any leftovers. Try to finish the dish on the same day.