Matar Makhana Curry – whole green peas and toasted lotus seeds in a rich, flavorful gravy, bringing warmth to every bite. Enjoy with soft rotis or a bowl of rice! #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Ghee (Clarified butter) 1 tbs
-Phool makhanay (Lotus seeds) 1 & ½ Cup
-Cooking oil 4-5 tbs
-Pyaz (Onion) chopped 1 large
-Tamatar (Tomato) pureed 2-3 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Dhania powder (Coriander powder) 2 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
-Garam masala powder ½ tsp
-Khoya 100g
-Water 1 Cup or as required
-Matar (Peas) 1 Cup
-Cream (Optional)
Direction:
-In a wok,add clarified butter & let it melt.
-Add lotus seeds & roast on medium flame until crispy & set aside.
-In the same wok,add cooking,onion & sauté for 1-2 minutes.
-Add pureed tomatoes,ginger garlic paste,mix well & cook on medium flame for 2-3 minutes.
-Add pink salt,turmeric powder,cumin powder,red chilli powder,coriander powder,kashmiri red chilli powder,garam masala powder,mix well & cook on medium flame until oil separates (2-3 minutes).
-Add khoya,mix well & cook on low flame for 2-3 minutes.
-Add water,mix well & bring it to boil.
-Add peas,mix well,cover & cook on low flame until peas are tender (8-10 minutes).
-Add roasted lotus seeds & give it a good mix.
-Garnish with cream & serve!
