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MAKHANA (GORGON NUT ) MATAR ( PEAS ) CURRY

MAKHANA  (GORGON NUT )  MATAR ( PEAS ) CURRY

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Servings: 4

Category: Gravies

 

Ingredients:

1 Cup Phool Makhana

1 Cup Green Peas

3 Medium Sized Tomatoes, Diced

2 Small Onions, Diced

2 Green Chilies, Chopped

1 Tsp. Ginger, Grated

12 Cashews, Halves

4 Tbsp. Canola Oil

1 Tsp. Cumin Seeds

Pinch of Asafoetida

1/2 Tsp. Turmeric Powder

2 Tsp. Coriander Powder

Salt to taste

1 Tsp. Red Chili Powder

1/4 Tsp. Garam Masala

Green Coriander Leaves, for garnishing

 

Instructions:

Prepare ground paste of tomatoes, onion, green chilies and half cashews in grinder.

Heat the oil in deep kadai. When oil is hot enough, fry the phool makhana and remaining cashews till to golden. Drain them on kitchen towel to remove excess oil and keep aside.

Add cumin seeds and ginger in same oil and sauté for 1 minute.

When cumin starts splutter, add peas, ground paste, turmeric powder, coriander powder and red chili powder. Sauté till to oil comes on the top of gravy.

Add fried cashews, phool makhana and salt, and mix well. Add water or cream to adjust the thickness of gravy.

Add green coriander and garam masala for garnishing. Serve hot gravy with Indian bread.

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