Matar Makhana Curry
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
40 mins
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Servings
4
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Calories
238 kcal
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Course
Main Course
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Cuisine
Indian
Matar Makhana Curry
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Matar Makhana is a delicious rich curry filled with the goodness of foxnuts and green peas. Made in a thick sauce of onions, tomatoes, ginger, garlic and aromatic spices, this curry is perfect for celebrations or a weekday dinner. Vegetarian & Gluten-free!
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Ingredients
- 2 tablespoon ghee or oil divided
- 2 cup Makhana (Foxnuts)
- 1 teaspoon Cumin seeds (Jeera)
- 1 onion medium, cut onto 1 inch pieces
- 2 tomatoes large, cut into 1 inch pieces
- 1/2 tablespoon ginger
- 1/2 tablespoon garlic
- 1/4 cup water
- 1 1/2 cups green peas frozen, see notes if using fresh
- Dried Fenugreek leaves (Kasoori Methi)
- 1 teaspoon honey optional
- 3 tablespoon cream use coconut milk for vegan
- 1 teaspoon lime juice
- cilantro to garnish
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1 teaspoon salt adjust to taste
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon garam masala
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Instructions
In Instant Pot:
- Start the instant pot in Saute mode and let it heat. Add 1 tbsp ghee, then add the makhana and roast them for 4-5 minutes until they are light golden in color. Turn off instant pot. Take out makhana in a bowl and set aside for later.
- Add remaining ghee, cumin seeds, onion, garlic, ginger, tomato, spices and water to the instant pot steel insert. Close lid with vent in sealing position.
- Set the instant pot to pressure cook on high pressure for 6 minutes. When the instnat pot beeps, wait for 10 minutes and then release the pressure manually.
- Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
- Add the kasoori methi, cream and honey. Stir in the sauce.
- Add green peas and makhana. Stir and saute for 4-5 mintes. Stir in the lime juice.
- Garnish with cilantro and serve with roti, paratha or naan.
In stovetop pressure cooker:
- Follow the same steps as above in a stovetop pressure cooker. Pressure cook for 2 whistles on high flame, then reduce flame to medium-low and cook for 5 minutes. Let the pressure release naturally.
Equipments used:
Notes
- Green Peas: If you are using fresh green peas, steam them in a steamer until they are almost cooked.
- Kaju Matar Makana Variation: After roasting the makhana, roast cashews in 1 tbsp ghee. Take it out. Then, follow the recipe and add the cashews back in the end, along with the peas and makhana.
- Khoya Matar Makhana Variation: After pressure cooking and blending the curry, add 1/2 cup crumbled or grated khoya. Mix it well and give it a quick boil. Then add green peas and makhana and follow the recipe. In this case, you can skip the cream, as khoya will add some creaminess.
- Pro tip: Add makhana to the curry just before serving, as if they are added before, they can become soggy and shrink.
- Vegan Variation: Use plant-based oil and replace cream with coconut milk to make this curry vegan.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
26g
(9%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
35mg
(12%)
Sodium
607mg
(25%)
Potassium
560mg
(16%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1294IU
(26%)
Vitamin C
33mg
(37%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 607mg | 25% |
| Potassium | 560mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1294IU | 26% |
| Vitamin C | 33mg | 37% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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