Easiest Way to Prepare Speedy Makhana curry

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, makhana curry. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice.

Makhana curry is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Makhana curry is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook makhana curry using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Makhana curry:

1. Get 1 1/4 cup makhane
2. Take 3/4 cup peas
3. Take 1/2 inch Ginger
4. Get 21/2 tbsp Tomato paste
5. Get 6 cashews
6. Get to taste Salt
7. Prepare 1/2 tsp Jeera
8. Prepare 1/2 tsp garam masala
9. Take 1/4 TSP Kashmiri chilli powder
10. Get 2 tbsp Cow milk cream
11. Take 6 TSP oil
12. Take 1 tsp ghee
13. Make ready 1/4 tsp hing
14. Get 2 tsp green coriander chopped
15. Prepare 125 gm paneer
16. Prepare 1 green chilli
17. Get 4 Almond soaked in water and peeled
18. Take 2 pinches green elaichi powder

The recipe is famous throughout Indian for its unique ingredients and amazing taste. Not just the ingredients but recipe technique is also unique. The vegetarian recipe is cooked into a curry in Indian style along with spices. Makhane ki sabzi is a simple and delicious curry made with roasted makhana in a cashew-tomato curry base.

Instructions to make Makhana curry:

1. Take Makhane in a heavy bottom karahi add 2 tsp oil and saute for 4 min on medium flame till light golden brown.
2. Next step is boil frozen or fresh peas in pressure cooker with 2 whistles and very less water.
3. Keep aside peas to cool.Next is wash cottage cheese and cut in small cubes.Heat a TSP of oil and saute paneer pieces till light golden brown.
4. Sauteed paneer.
5. Next step is chop 2 tomatoes add in mixie jar,add 1 green chilli,add 6 cashews,washed peeled ginger piece and crush in mixie.You can also blanch tomatoes and puree and saute with little oil as I do and keep.I did earlier then crushed with ginger,cashews and green chilli.
6. Next step is to prepare,heat 2 tsp oil with 1 TSP ghee add zeera,when it crackles add hing,saute add tomato cashew paste and saute.
7. Sautee masala nicely till oil seperates,in between add salt to taste,red chiili powder,dhania powder and saute for 5 to 7 minutes.Add makhanas in gravy.
8. Mix in masala,add boiled peas in it and mix.Add 1 1/2 cups of water and cook for 5 min covered,add paneer pieces cook for another 2 to 3 minutes.
9. Add fresh cream or frozen 2 tsp in the dish.Add garam masala on top.Add elaichi powder on top.Add chopped coriander to garnish.Add cream on top,I used cow milk cream.Decorate with almond slivers peeled.Serve with plain roti or tandoori roti.

The vegetarian recipe is cooked into a curry in Indian style along with spices. Makhane ki sabzi is a simple and delicious curry made with roasted makhana in a cashew-tomato curry base. It is a nice change from regular vegetable or lentil curries in everyday cooking and also fancy enough for special occasion cooking! Phool Makhana Curry (Lotus Seeds Masala Curry) is new to me! I tasted this yummy dish in one of my friend's house.

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