Serves 4
55 min
Khoya Matar Makhana
Recipe GLPR8f13d065e677fb
A creamy, aromatic Indian curry combining the richness of khoya (evaporated milk solids) with tender green peas and crispy makhana (lotus seeds). This comforting vegetarian dish is flavored with warm spices like coriander, cumin, and garam masala, finished with a touch of cream. Served as a side dish with bread or rice, it makes for an elegant yet satisfying meal.
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Ingredients
1 cup makhana (lotus seeds)
1 cup green peas, fresh or frozen
125 to 150 grams khoya, grated or crumbled
3 medium tomatoes, about 180 grams
1 medium onion, about 60 grams, finely chopped
1 teaspoon ginger-garlic paste
3 tablespoons ghee, divided
2 tablespoons low-fat cream (25-30% fat)
1 cup water
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
½ teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
Salt to taste
½ to 1 tablespoon fresh coriander leaves, chopped
Directions
Steam the green peas in a steamer, pressure cooker, or covered pan until fully cooked and tender. Drain and set aside.
Blend the three tomatoes until smooth to create a tomato puree. Set aside.
Heat 1 tablespoon of ghee in a large pan or kadai over medium heat. Add the makhana and sauté, stirring frequently, until they turn crisp and light golden in color, about 5-7 minutes. Remove and set aside on a plate.
In the same pan, heat another 1 tablespoon of ghee. Add the finely chopped onion and sauté until it becomes light golden in color, about 5 minutes.
Add the ginger-garlic paste and sauté for 1-2 minutes, stirring constantly, until the raw aroma disappears.
Pour in the tomato puree and stir well. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder. Mix thoroughly.
Continue sautéing on medium heat for 4-5 minutes, stirring occasionally, until the fat begins to separate from the sides of the spice mixture.
Add the crumbled or grated khoya and the remaining 1 tablespoon of ghee. Sauté on low heat for 2 minutes, stirring gently, until the khoya melts and incorporates into the sauce.
Pour in 1 cup of water and stir well. Simmer on low heat for 5-7 minutes until the curry reaches the desired consistency—neither too thick nor too thin. Taste and adjust salt as needed.
Add the cooked peas and the roasted makhana to the curry. Stir gently and simmer for 3-4 minutes on low heat to warm through.
When fat begins to float on the surface, add the cream and stir to combine. Turn off the heat immediately.
Garnish with fresh chopped coriander leaves and serve hot with roti, naan, paratha, or basmati rice.
