Taste, texture and health… all in one dish, know Makhana Matar Curry Recipe

Makhana Matar Curry is a light, tasty and quick vegetable to make at home. Be it a festival or a special family lunch, this dish adds color and beauty to the table. Its taste is further enhanced by the aroma of cream and fresh spices.

To make Makhana Matar Curry, 1 cup makhana, 1 cup green peas, 1 onion, 2 tomatoes, 1 teaspoon ginger-garlic paste, 1 or 2 green chillies, 2 tablespoons oil or ghee and turmeric, coriander powder, red chilli, garam masala and salt as per taste are required.

First of all, heat oil or ghee in the pan. Add makhana to it and fry until light golden so that they remain crunchy. Then take out the roasted makhanas and keep them aside.

Now add some more oil in the same pan. Add cumin seeds and then add finely chopped onion and fry until it turns golden. After this add ginger-garlic paste and fry for a minute. Then add tomato puree and green chillies and mix well.

Now add turmeric, coriander powder, red chilli and salt as per taste. Fry the spices until the oil starts separating. It is through this process that curry gets its original color and thickness.

Now add green peas and cover and cook for 5 minutes. If needed, you can also add some water. Then add roasted makhana and mix gently. Cook for 2–3 minutes so that the makhana gets mixed well with the spicy gravy.

Finally add cream or malai, sprinkle garam masala on top and make the curry more beautiful by adding fresh coriander. Makhana Matar Curry is ready. Serve it with hot rice or roti, both taste and aroma will be felt in every bite.