Matar Phool makhana

Name: Matar Phool makhana
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup makhana (lotus seeds or fox nuts); 1 cup green peas – fresh or frozen; 1 medium onion – grated or finely chopped; 3 medium sized tomatoes; 1 teaspoon Ginger Garlic Paste; 1/2 teaspoon turmeric powder; 1 teaspoon kashmiri red chilli powder; 1.5 teaspoon Coriander Powder; 1 teaspoon cumin powder; 1 teaspoon Garam Masala or Punjabi garam masala; 1 cup water; 1 tablespoon Ghee for sauteing the makhana; 2 tablespoon Ghee for the gravy or curry; 1/2-1 tablespoon chopped coriander leaves; 1/2 teaspoon sugar or as required (optional); as required salt

Nibeditha Biswal @nibe123456789

#Nov
#W4
Winer special dish

Nibeditha Biswal @nibe123456789

#Nov
#W4
Winer special dish

Saved

Ingredients

30mins

2 servings

1 cupmakhana (lotus seeds or fox nuts)
1 cupgreen peas – fresh or frozen
1medium onion – grated or finely chopped
3medium sized tomatoes
1 teaspoonGinger Garlic Paste
1/2 teaspoonturmeric powder
1 teaspoonkashmiri red chilli powder
1.5 teaspoonCoriander Powder
1 teaspooncumin powder
1 teaspoonGaram Masala or Punjabi garam masala
1 cupwater
1 tablespoonGhee for sauteing the makhana
2 tablespoonGhee for the gravy or curry
1/2-1 tablespoonchopped coriander leaves
1/2 teaspoonsugar or as required (optional)
as requiredsalt

Saved

Steps

30mins

1

Heat 1 tablespoon 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.
2

Heat 2 tablespoon of ghee again in the same pan. Then add finely chopped onions. Saute the onions stirring often till light golden or golden on medium low to medium heat.
• 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.
• Or alternatively, if you have ground the tomato-ginger-garlic together, then add it now.
3

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.
4

Then add water. Stir and allow the curry, till it reaches the desired consistency which is neither thick nor thin.
• Add the peas/matar

• Stir and simmer for 3 to 4 minutes on a low heat.
5

Add the roasted makhana and stir.
• Garnish with coriander leaves.
• Serve matar makhana curry hot or warm with roti or naan or kulcha or paratha or steamed basmati rice or jeera rice.