HomeUncategorized Matar Makhana Sbji

Matar Makhana Sbji

Posted by : Pragya Bansal


    • 1 cup Makhana
    • 1 cup Green Peas – fresh or frozen
    • 1 medium Onion – grated or finely chopped,
    • 2 medium sized Tomato puree
    • 1 tsp Ginger Garlic Paste
    • ½ tsp Turmeric Powder
    • 1 tsp Kashmiri Red Chilli Powder variety of Red Chili Powder
    • 1.5 tsp Coriander Powder
    • 1 tsp Cumin Powder
    • 1 tsp Garam Masala
    • 2 tsp Malai ya Cream
    • 1 cup Water
    • 1 tsp Ghee for sauteing the Makhana
    • 2 tsp Ghee for the gravy or curry
    • ½ to 1 tsp chopped Coriander Leaves
    • Salt as required

Method / Process

  • Heat 1 tsp Ghee in a pan or kadai. Keep the heat to low to medium-low. Add Makhana/Lotus seeds and saute till crisp and the color changes to light golden. Remove and keep aside.
  • Heat 2 tsp of Ghee again in the same pan. Then add finely chopped Onions. Saute the Onions stirring often till light golden
  • Add Ginger Garlic Paste. Saute for few seconds or till their raw aroma goes away. If adding Ginger Garlic Paste, then add the Tomato puree.
  • Stir and sprinkle the Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, and Garam Masala Powder.
  • Stir and saute till the fat Leaves the sides of the mixture.
  • Then add Water. Stir and allow the Curry, till it reaches the desired consistency which is neither thick nor thin.
  • Add the steamed or cooked Peas/Matar and the roasted Makhana.
  • Stir and simmer for 3 to 4 minutes on a low heat.
  • When you see some fat floating on top, then add Cream/Malai. Stir again and switch off the heat.
  • Garnish with Coriander Leaves.
  • Server Matar Makhana Curry hot or warm with Roti or Naan or Kulcha or Paratha or steamed Basmati Rice or Jeera Rice.

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