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    Home » Indian

    Khoya Matar Makhana Curry Recipe

    By Rachna Published: Jul 25, 2018 · Modified: Mar 3, 2020 7 Comments

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    Phool makhana or lotus seeds (foxnuts) are extremely nutritious.They are a good source of protein, carbohydrates, fibre, magnesium, B vitamins, potassium, phosphorus, iron and zinc. They are popular as diet food due to their high fiber content and being low in calories. Roasted with a little ghee and some chat masala, makhana make for excellent snack. Here is an indulgent recipe of khoya matar makhana that is sinfully tasty.

    Among all the phool makhana recipes I prepare, this one is the richest and most flavourful. It is mildly spicy and works for all palates. The family loves it. Here is the easy makhana recipe:

     

    📖 Recipe Card

    Khoya Matar Makhana Curry

    Khoya Matar Makhana Curry

    Rachna Parmar
    This is a supremely delicious and indulgent North Indian dish made with Phool makhana, khoya and matar. Try my step-by-step khoya matar makhana curry recipe and wow your friends and family.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Servings 4 people
    Calories 227 kcal
    people

    Ingredients
     

    • 2 cups phool makhana or foxnuts
    • 1 cup shelled peas fresh or frozen and cooked
    • 150 gm. khoya I get unsweetened Milky Mist one
    • 1 large onion finely chopped
    • 2-3 large tomatoes finely chopped
    • 1 tsp. cumin seeds
    • 4 cloves
    • 1 bayleaf
    • 8-10 black peppercorns
    • 2-3 green cardamom
    • 1 inch cinnamon
    • 1 large tbsp. ginger-garlic paste
    • 1 tbsp. garam masala
    • 1 tbsp. coriander powder
    • ½ tsp. turmeric powder
    • 1 tsp. tsp. cumin powder
    • 1 tsp. kasuri methi dried fenugreek leaves
    • 1 tsp. sugar if using unsweetened khoya
    • 1 tbsp. kashmiri red chilli powder
    • 3 tbsp. ghee
    • salt to taste
    • Cream to garnish optional

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    Instructions
     

    • Take 1 tbsp. ghee in a kadhai or pan. Lightly brown the makhanas till they are well roasted. Don't let them burn.
    • To prepare the curry, take 2 tbsp. ghee in a pan. Add cumin seeds and allow to sputter. 
    • Add chopped onions and saute for about 3-4 minutes till slightly browned. Now add the ginger-garlic paste and saute for about 5 minutes on low heat.
    • Tip in the chopped tomatoes and cook for about 8-10 minutes till they become mushy.
    • Add the turmeric powder, garam masala, coriander powder, cumin powder, kashmiri red chilli powder and mix well. Cook for 2 minutes more. Now cool this and blend to a fine paste in a blender.
    • Take 1 tsp. ghee in the pan. Add bay leaf, cloves, peppercorns, cardamom and cinnamon and cook for one minute. Add this paste back into a pan. Add crumbled khoya to it. You can prepare khoya at home by evaporating milk. I prefer to use store-bought khoya to reduce time.
    • Keep mixing on low heat till the khoya dissolves in the onion-ginger-garlic-tomato paste. Add some water to thin the curry and add salt. This khoya matar makhana curry is thickish in consistency.
    • Now add the peas and makhanas and cook for 3-4 minutes on low heat with the cover on.
    • Now add the sugar and kasuri methi. Mix well and taste. Adjust spices if needed.
    • Garnish with cream and chopped coriander leaves and serve hot with naan, rotis, parathas or rice.
    • Your delightfully tasty khoya matar makhana curry is ready to serve.

    Notes

    1.You can also prepare this with paneer instead of makhana. Just add paneer when makhana is added in this recipe.
    2. This recipe is richer due to the use of ghee. You can use oil but ghee adds immensely to the flavour of this khoya matar makhana recipe
    3. The makhanas become soft and soak in the delicious curry.

    Nutrition

    Calories: 227kcalCarbohydrates: 34gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 59mgPotassium: 270mgFiber: 5gSugar: 5gVitamin A: 1600IUVitamin C: 38mgCalcium: 70mgIron: 3.8mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    Reader Interactions

    Comments

    1. Obsessivemom says

      July 25, 2018 at 12:20 pm

      Thank you for reminding me of this one. I haven't had it since I left home. This used to be the vegetarian staple at parties when we tired of the ubiquitous paneer.

      Reply
      • Rachna says

        July 25, 2018 at 12:30 pm

        You're most welcome. I made it after ages too. The kids loved it a lot. Good change like you said. That conversation with Shantala reminded me of it. Time to make it more often. 🙂

        Reply
    2. Rajlakshmi says

      July 25, 2018 at 2:36 pm

      I have never cooked makhana before. This looks so delicious. And simple enough for me ?

      Reply
    3. Soumya Prasad says

      July 27, 2018 at 11:32 am

      I love makhana as a snack, and never thought of it as a curry! But this looks and sounds so nutritious and delicious. Can I omit the khoya in this? Maybe add cashew paste instead?

      Reply
      • Rachna says

        July 27, 2018 at 12:08 pm

        You should make this. Very typical of UP, I love it. Sure you can use cashew paste though khoya or evaporated milk is not heavy on Calories. ?

        Reply
    4. Shalini R says

      July 27, 2018 at 1:12 pm

      Wow, I have only had Makhna as a snack. This is great. Next time I will try to make this curry ?

      Reply
    5. Shilpa Garg says

      July 27, 2018 at 4:18 pm

      This is one dish that we have never made at home though we have had it umpteen times in restaurants. I love this recipe and will certainly try it out with the makhanas that are lying ingnored in my kitchen cabinet.Love that bowl of yours!

      Reply
    5 from 1 vote (1 rating without comment)

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