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Khoya Matar Makhana Curry
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Khoya Matar Makhana Curry

This is a supremely delicious and indulgent North Indian dish made with Phool makhana, khoya and matar. Try my step-by-step khoya matar makhana curry recipe and wow your friends and family.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 227kcal
Author Rachna Parmar

Ingredients

  • 2 cups phool makhana or foxnuts
  • 1 cup shelled peas fresh or frozen and cooked
  • 150 gm. khoya I get unsweetened Milky Mist one
  • 1 large onion finely chopped
  • 2-3 large tomatoes finely chopped
  • 1 tsp. cumin seeds
  • 4 cloves
  • 1 bayleaf
  • 8-10 black peppercorns
  • 2-3 green cardamom
  • 1 inch cinnamon
  • 1 large tbsp. ginger-garlic paste
  • 1 tbsp. garam masala
  • 1 tbsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. tsp. cumin powder
  • 1 tsp. kasuri methi dried fenugreek leaves
  • 1 tsp. sugar if using unsweetened khoya
  • 1 tbsp. kashmiri red chilli powder
  • 3 tbsp. ghee
  • salt to taste
  • Cream to garnish optional

Instructions

  • Take 1 tbsp. ghee in a kadhai or pan. Lightly brown the makhanas till they are well roasted. Don't let them burn.
  • To prepare the curry, take 2 tbsp. ghee in a pan. Add cumin seeds and allow to sputter. 
  • Add chopped onions and saute for about 3-4 minutes till slightly browned. Now add the ginger-garlic paste and saute for about 5 minutes on low heat.
  • Tip in the chopped tomatoes and cook for about 8-10 minutes till they become mushy.
  • Add the turmeric powder, garam masala, coriander powder, cumin powder, kashmiri red chilli powder and mix well. Cook for 2 minutes more. Now cool this and blend to a fine paste in a blender.
  • Take 1 tsp. ghee in the pan. Add bay leaf, cloves, peppercorns, cardamom and cinnamon and cook for one minute. Add this paste back into a pan. Add crumbled khoya to it. You can prepare khoya at home by evaporating milk. I prefer to use store-bought khoya to reduce time.
  • Keep mixing on low heat till the khoya dissolves in the onion-ginger-garlic-tomato paste. Add some water to thin the curry and add salt. This khoya matar makhana curry is thickish in consistency.
  • Now add the peas and makhanas and cook for 3-4 minutes on low heat with the cover on.
  • Now add the sugar and kasuri methi. Mix well and taste. Adjust spices if needed.
  • Garnish with cream and chopped coriander leaves and serve hot with naan, rotis, parathas or rice.
  • Your delightfully tasty khoya matar makhana curry is ready to serve.

Notes

1.You can also prepare this with paneer instead of makhana. Just add paneer when makhana is added in this recipe.
2. This recipe is richer due to the use of ghee. You can use oil but ghee adds immensely to the flavour of this khoya matar makhana recipe
3. The makhanas become soft and soak in the delicious curry.
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Nutrition

Calories: 227kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 59mg | Potassium: 270mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1600IU | Vitamin C: 38mg | Calcium: 70mg | Iron: 3.8mg