Step-by-Step Guide to Make Super Quick Homemade Makhana Kaju Matar Curry

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, makhana kaju matar curry. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Makhana Kaju Matar Curry is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Makhana Kaju Matar Curry is something which I have loved my entire life.

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. Makhana matar is very tasty north indian gravy.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook makhana kaju matar curry using 18 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Makhana Kaju Matar Curry:

1. Prepare 2 tbsp + 1 tsp Ghee
2. Take 1/2 tsp Jeera (Cumin seeds)
3. Take 1 pinch Heeng (Asafoetida)
4. Prepare 1/4 tsp Turmeric powder
5. Make ready 1 tsp Coriander Powder
6. Prepare 250 grams Tomatoes
7. Get 2-3 Green Chillies
8. Take 1 tsp Ginger Paste
9. Prepare 1/4 cup Cashews (for paste)
10. Take 1/4 tsp Red Chilli Powder
11. Prepare 1 tsp Salt
12. Make ready 1/4 tsp Garam Masala
13. Prepare 1/2 cup Water
14. Make ready 1/2 cup Matar
15. Make ready 1 tsp Kasuri Methi
16. Prepare 1 & 1/2 cup Makhana
17. Take 8-10 Cashews
18. Take 2 tbsp Cream

Khoya matar makhana recipe with step by step photos. A rich and tasty Punjabi curry made with peas, fox nuts and khoya/evaporated milk. The way I make my everyday Punjabi gravy recipes and sabzis, minus the khoya and cream. Another curry recipe where khoya is added is Kaju khoya.

Steps to make Makhana Kaju Matar Curry:

1. Take 1 tsp ghee in a pan. Add cashews (split into half vertically) to it and roast on a medium flame till they become slightly golden in colour. Drain And keep aside.
2. In the same pan add makhana. Roast it on low flame till they become crispy and slightly golden in colour. Keep them aside.
3. Soak the cashews 1/4 cup cashews (Please note these are not roasted) gravy in warm water for 10 to 15 minutes.
4. Add these soaked cashews along with 2 tbsp of water to a mixer jar and form a creamy cashew paste.
5. Puree the tomatoes along with ginger and green chillies. Add 2 tbsp ghee in a pan. Add jeera, heeng, turmeric powder and coriander powder to it. Roast the spices for 5-10 seconds or till they it become aromatic.
6. Add tomato puree to it.
7. Cook this tomato puree on medium flame till the entire spice mixture starts leaving the fat on surface.
8. Add prepared cashews paste, salt, red chilli powder and garam masala to the pan.
9. Add 3/4 cup water and peas (matar). Stir gently and then cover it with a lid for 10 minutes. Simmer the flame.
10. Add roasted makhana, cashews, kasuri methi and 1/4 cup water to the pan. Mix well and let the curry cook on low flame for 5 minutes.
11. Delicious creamy Makhana Matar Curry is ready!

The way I make my everyday Punjabi gravy recipes and sabzis, minus the khoya and cream. Another curry recipe where khoya is added is Kaju khoya. Makhana Kaju Curry is a very delicious recipe for Main course. The combination of tomatoes, Lotus seeds/Fox Nuts and Cashews gives you a very yummy taste. At the same time it is very quick and easy to prepare.

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