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Makhana Matar Curry Recipe by Manjula

Ingredients

US Customary – Metric
  • 3 cup makhana (fox nut, phool makhana)
  • 3 Tbsp oil
  • 1/4 cup green peas (I am using frozen peas)

For Garvy

  • 2 cup tomatoes (chopped)
  • 1/4 cup cashew (kaju)
  • 1 Tbsp ginger (chopped)
  • 1 Tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • 2 tsp coriander powder (dhania)
  • 1/2 tsp red chili powder (lal mirch)
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp garam masala
  • 1/4 cup cilantro (finely chopped, hara dhania)

Method

  1. Heat 3 tablespoons of oil in frying pan over low medium heat, add the makhana and roast them stirring continuously until they are crisp, this should take about 3-4 minutes. Keep aside.

  2. Blend tomatoes, cashews, and ginger to make a pure.
  3. Heat the oil in a saucepan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, chili powder, salt, and sugar.
  4. Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add roasted makhana and green peas mix it well add about 1-1/2 cups of water. Cover the pan and let it cook for 6-7 minutes over low medium heat, until peas are tender. Note: add more water if you like more gravy.
  5. Turn off the heat add garam masala and cilantro mix it well.
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