How to Make Shahi Matar Makhana Curry – Step by Step Recipe Inside

From ghee-laden sweets to piping hot kachoris, we indulge in gorging on delicious food items during this time of the year. right? Some of us also put on a few extra kilos in winters. And honestly, sometimes, we don’t mind it. Indian cuisine has a wide variety of delicious curries. But have you ever tried shahi makhana matar ki sabzi? Yes, as the name suggests, this flavourful curry has the goodness of green peas, makhana and cashew nuts. of course, the traditional spices enhance the taste and overall flavor of the recipe. For the unversed, green peas are loaded with vitamins C, E and zinc and other antioxidants, and makhanas, on the other hand, are very high in calcium. So, this delicacy is also extremely healthy. A youtuber and food blogger who runs a channel called “Cook With Parul” has shared the recipe of Shahi Makhana Matar Ki Sabzi.

Read also: 5 Ways To Make Healthy Makhanas An Integral Part Of Your Diet

material:

Green peas – 1 cup

Lotus seeds (makhana) – 1.5 cups

Oil – 4 tsp

Ghee – 1 tsp

Bay leaf – 2

Cinnamon – 2 pieces

Cloves – 4

black pepper – 4

Cardamom – 4

Cumin – ½ tsp

Chopped Onion – 2

Chopped green chili – 2 to 3

Ginger (1 inch)

chopped garlic

Chopped Tomatoes – 2

Salt – 1 tsp

Cashew – ¼ cup

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Cumin powder – 1/2 tsp

Kashmiri red chili powder – 2 tsp

Kasuri Methi – 1 tbsp

Water – 1/2 cup

Milk cream – 2 tbsp

Garam masala – 1/2 tsp

chopped coriander

Here’s how you can make Shahi Makhana Matar Ki Sabzi:

Step 1: First shallow fry the makhanas. This will prevent them from getting soggy in the curry. (Please note, makhanas cannot be added directly to the curry). After roasting, take out the makhanas in a plate and let them cool down.

Step 2: Take a separate pan and heat oil by adding some ghee to it. Add bay leaves, cinnamon, cloves, black pepper and cardamom. Add cumin seeds and chopped onions. After it turns golden brown, add chopped ginger, garlic and green chilies. Fry till the onion becomes transparent. Now add chopped tomatoes, salt and cashew nuts and cook with a lid.

Step 3: Now, take out 65 percent of the preparation in a separate bowl. Leave the rest in the pan.

Step 4: Add green peas to the ingredients in the pan. Cook well and add some cashews.

Step 5: Take a grinding jar and blend the extracted spices separately in a bowl. Make a fine paste.

Step 6: Now pour this fine paste into the pan and mix well.

Step 6: Now It’s Time for the Spices. Add turmeric powder, coriander powder, cumin powder and Kashmiri red chili powder. Mix well and cook. Add kasoori methi as well. After a minute or two, add some water. Cook it for about 2 minutes.

Step 7: This is the right time to add the roasted makhana. No, you do not need to add the makhanas quickly to avoid getting soggy. hence, it would be better to add them as the last step just before serving.

Step 8: Pour some Malai or fresh cream on top. Sprinkle some garam masala and garnish with green coriander.

Would you try it at home? Share your experience with us in the comments below.