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Matar Makhana Curry

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! 

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4
Calories: 238 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

In Instant Pot:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. Add the kasoori methi, cream and honey. Stir in the sauce. 
  6. Add green peas and makhana. Stir and saute for 4-5 mintes. Stir in the lime juice.
  7. Garnish with cilantro and serve with roti, paratha or naan.
In stovetop pressure cooker:
  1. 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.

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

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

% 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.