Khoya,matar, makhana curry

Name: Khoya,matar, makhana curry
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup Makhana /fox nut; 1 cup Peas; 1/2 cup Khoya; 1 Onion (finely chopped); 1/2 cup Tomato (pureed); 1 Green chilli (finely chopped); 1 tsp Ginger (grated); 1 tsp Salt; 3/4 tsp Kashmiri red chilli; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1/2 tsp Cumin; 1/2 tsp garam masala powder; 8-9 Cashew nut; 1 tbsp Poppy seeds (soaked in 1/2 cup water); 1 tbsp Coriander leaves; 2 tbsp Oil

Kalpana Rai @cook_26263526

Ghaziabad

#FM#W2#MAINCOURSE
This is a party vegetable.This can be served as main dish in lunch or dinner.
It is very delicious and mouthwatering. On the occasion of festivals,birthdays this is a must.My family relish it.

Kalpana Rai @cook_26263526

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Ingredients

40 min.

4 people

1 cupMakhana /fox nut
1 cupPeas
1/2 cupKhoya
1Onion (finely chopped)
1/2 cupTomato (pureed)
1Green chilli (finely chopped)
1 tspGinger (grated)
1 tspSalt
3/4 tspKashmiri red chilli
1/2 tspTurmeric powder
1 tspCoriander powder
1/2 tspCumin
1/2 tspgaram masala powder
8-9Cashew nut
1 tbspPoppy seeds (soaked in 1/2 cup water)
1 tbspCoriander leaves
2 tbspOil

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Steps

40 min.

1

Dry roast fox nut.Steam green peas.
2

Heat oil in a pan,add cumin, green chilli,ginger and onion.Saute.
Cook it for 3-4 min.on medium flame.Add turmeric powder,red chilli powder, coriander powder.Add tomato puree and cook for 5-6 min. until oil releases from the spices.
3

Grind cashew nut and poppy seeds with water to make a smooth paste.
4

Add this cashew nut padte into spices and mix.Add khoya in it and cook for 2-3 min.Add peas and makhana into it.Mix and cook for 2 min.Add 11/2 cup water.Cook for 5 min.and switch off the gas.Sprinkle garam masala and coriander leaves.
5

Serve hot with naan or lachcha paratha or rice.Enjoy this party vegetable at home.

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Cooksnaps

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Kalpana Rai @cook_26263526

on October 11, 2022 05:52

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.