Makhana Matar Gravy | Creamy Makhana and Peas Delight

Indulge in the rich and creamy goodness of Makhana Matar Gravy. This classic Indian dish combines the earthy crunch of Makhana (fox nuts) with the sweetness of green peas in a luscious gravy. The aromatic blend of spices, cashews, and cream creates a luxurious texture that's simply irresistible. Whether you're a spice aficionado or prefer a milder flavor, this dish can be tailored to suit your taste buds. Serve it with warm naan or steamed rice for a satisfying meal that will transport your senses to the heart of India.

Makhana Matar Gravy is not just a dish; it's a culinary journey through the flavors of India. The delicate crunch of Makhana, the sweetness of peas, and the richness of the gravy come together in perfect harmony. Whether you're hosting a special dinner or craving a comforting meal, this recipe is sure to delight your palate.

Step-by-step directions to prepare makhana matar gravy

Ingredients:-

• Makhana / Foxnuts: 2 cups
• Cashew: 15 (Soaked in water)
• Paneer: ¼ cup
• Roasted Makhana: ½ cup
• Oil: ¼ cup
• Cloves: 4
• Cardamom: 3
• Cinnamon: small piece
• Bay Leaf: small Piece
• Onion: 2 medium
• Ginger garlic paste: 1 tbsp
• Tomato Puree: 1 cup
• Turmeric: ½ tsp
• Coriander Powder: 1 & ½ tsp
• Kashmiri Chili Powder: 1 & ½ tsp
• Salt to taste
• Green Peas: ½ cup
• Water: 1 cup
• Butter: 1 tsp
• Kasoori methi: 1 tsp
• Green Chili: 2
• Garam masala: ½ tsp
• Water: ½ cup more (if gravy is too thick)
• Cream: 2 tbsp
• Coriander Leaves (to garnish)

Preparation:-

• Step 1. Heat a frying pan on medium heat and roast 4 cups of makhana/foxnuts until crunchy. Remove it and set it aside.
• Step 2. Add 15 soaked cashews. ¼ cup paneer, ½ cup roasted makhana, and blend smoothly into a blender.
• Step 3. Next, heat a kadai on a medium flame and heat ¼ cup oil then add cloves, cardamon, and bay leaf. Saute well and add 2 medium chopped onions, 1 tablespoon ginger garlic paste, and 1 cup tomato puree. Cook well; next, add ½ teaspoon turmeric powder, 1 ½ teaspoons coriander powder, 1 ½ teaspoon Kashmiri chili powder, and salt; cook well.
• Step 4. Once masala gravy is ready, add ½ cup green peas and ½ cup water. Cover and cook for 5 minutes.
• Step 5. After 5 minutes, pour the makhana paneer paste into the gravy. Stir well and add ½ cup of water, 1 teaspoon butter, 1 teaspoon kasoori methi, 2 green chilies, and ½ teaspoon garam masala. Stir well, and add ½ cup more water if gravy is too thick. Cover and cook for another 5 minutes.
• Step 6. After 5 minutes, add makhana to the gravy. Simmer and cook for 2 minutes. Next, add 2 tablespoons of cream and garnish with coriander leaves. Switch off the flame. The delicious Makhana Matar gravy is ready to serve. Serve hot with naan, roti, pav, bread, or rice. Thank you.

Conclusion: A Gastronomic Odyssey

In conclusion, Makhana Matar Gravy isn't just a dish; it's a gastronomic journey through the heart of India. The delicate crunch of Makhana, the sweetness of peas, and the opulence of the gravy unite to create a symphony of flavors that transcends borders. Whether you're hosting a special dinner or seeking solace in a comforting meal, this recipe promises to delight your palate and transport your senses to the vibrant streets of India. Embrace this culinary adventure, and let your taste buds revel in the rich and creamy goodness of Makhana Matar Gravy.

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