Makhana Matar

Makhana Matar is a delicious Kashmiri gravy-based dish. Makhana Matar is made with spicy tomato gravy.

I like to serve with fresh hot Khameeri puris or white rice.

Ingredients (4-5 servings)

• Makhana – 100 gms (cut into 2 and washed twice)
• Shelled peas – 300 gms
• Red tomatoes – 300 gms (puree)
• Ginger – 20 gms (long shreds)
• Garlic – 4-5 cloves (chopped)
• Haldi – 1½ tsp
• Salt – to taste
• Kashmiri garam masala – 1 tsp
• Red pepper – 1 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Cumin seeds – ½ tsp
• Green cardamoms – 4
• Cloves – 4-5
• Ghee – 1 tbsp
• Water – 500 ml or as required
• Coriander leaves – 2 tbsp (finely chopped)

Method

1. Heat ghee, add cumin seeds, ginger, garlic, cardamom and cloves. Saute it till golden brown in colour.
2. Add tomato, haldi, red pepper, coriander powder, garam masala and saute for another few minutes.
3. Add makhana, peas and salt. Saute again for few seconds. Then add kashmiri garam masala and water (so that it is of sticky consistency) . Cook till the peas are tender.
4. Garnish with coriander leaves.
5. Serve hot with Khameeri Puri or any bread or rice.

Makhana Matar

Nidhi Agrawal

Makhana Matar is a delicious Kashmiri gravy-based dish. Makhana Matar is made with spicy tomato gravy. I like to serve with fresh hot Khameeri puris or white rice.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian, kashmiri

Servings 4 servings

Calories 208 kcal

Ingredients

  

• 100 gms Makhana cut into 2 and washed twice
• 300 gms Shelled peas
• 300 gms Red tomatoes puree
• 20 gms Ginger long shreds
• 4-5 cloves Garlic chopped
• 1½ tsp Haldi
• Salt to taste
• 1 tsp Kashmiri garam masala
• 1 tsp Red pepper
• 2 tsp Coriander powder
• 1 tsp Garam masala
• ½ tsp Cumin seeds
• 4 Green cardamoms
• 4-5 Cloves
• 1 tbsp Ghee
• 500 ml Water OR (as required)
• 2 tbsp Coriander leaves – 2 tbsp finely chopped

Instructions

 

• Heat ghee, add cumin seeds, ginger, garlic, cardamom and cloves. Saute it till golden brown in colour.
• Add tomato, haldi, red pepper, coriander powder, garam masala and saute for another few minutes.
• Add makhana, peas and salt. Saute again for few seconds. Then add kashmiri garam masala and water (so that it is of sticky consistency) . Cook till the peas are tender.
• Garnish with coriander leaves.
• Serve hot with Khameeri Puri or any bread or rice.

Keyword lotus seed gravy, makhana, makhana matar

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