Matar Makhana Curry

Name: Matar Makhana Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup makhana (fox nuts, lotus seeds); 2 tsp ghee (for roasting makhana); 1 cup green peas (fresh or frozen); 1 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs green cardamom (slightly crushed); 2 pcs onion (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, pureed); 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.25 tsp salt; 0.5 cup yogurt (whisked until smooth, at room temperature); 1 cup water (warm, for gravy); 1 tsp kasuri methi (dried fenugreek leaves, crushed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A creamy, nutty North Indian curry where soft green peas meet crispy fox nuts in a fragrant tomato-onion gravy. The makhana absorbs the spiced sauce beautifully without losing its signature light crunch. Ready in about 30 minutes, it's a cozy vegetarian main that pairs perfectly with roti or jeera rice.

PREP

10m

COOK

20m

SERVES

1 KATORI

182 cal

SERVINGS

METHOD · 9 STEPS

prep
Get all ingredients ready.
1.Chop onions finely. Grate the ginger, mince the garlic, and slit the green chilies.
2.Puree the tomatoes in a blender until smooth.
3.Whisk the yogurt in a small bowl until creamy. Set aside.
fry · ~4 min
Roast the makhana until crisp.
1.Heat 2 tsp ghee in a heavy-bottomed pan over low heat.
2.Add 2 cups makhana and roast, stirring continuously, until light golden and crisp (3-4 minutes).
3.Remove and set aside. Makhana burns fast — keep the heat low.
TIPTo test doneness, crush a makhana between your fingers; it should snap easily without any chewiness.
temper · ~1 min
Make the tempering.
1.In the same pan, heat 1 tbsp oil over medium heat.
2.Add 1 tsp cumin seeds, 1 bay leaf, and 3 crushed green cardamom pods.
3.Let the cumin sizzle and the spices turn fragrant (30-40 seconds).
saute · ~5 min
Build the aromatic gravy base.
1.Add the chopped onions and cook until they soften and turn translucent (3-4 minutes).
2.Add the grated ginger, minced garlic, and slit green chilies. Sauté until the raw smell fades (1 minute).
TIPDon't brown the onions too quickly; soft and translucent is the goal here for a smoother gravy.
saute · ~7 min
Cook the tomato puree with spices.
1.Pour in the fresh tomato puree. Stir well and cook for 2 minutes.
2.Add 1 tsp coriander powder, 1 pinch turmeric, and 1 pinch red chili powder.
3.Sauté until the tomatoes thicken and the oil starts to separate from the masala (4-5 minutes).
mix · ~2 min
Temper the yogurt into the gravy.
1.Lower the heat completely. Add the whisked yogurt in a slow stream, stirring continuously to prevent curdling.
2.Mix well and cook on the lowest heat for 1 minute until the gravy looks glossy and uniform.
TIPMake sure the yogurt is at room temperature and the pan is on low heat to prevent splitting.
simmer · ~6 min
Simmer the curry with peas.
1.Add 1 cup green peas and 0.25 tsp salt. Pour in 1 cup warm water.
2.Stir everything together, bring to a gentle simmer, and cook uncovered for 5-6 minutes.
mix · ~2 min
Fold in the roasted makhana.
1.Gently fold the crisp roasted makhana into the simmering gravy.
2.Cook for exactly 2 minutes — just enough to warm through and coat them in sauce.
TIPDo not overcook after adding the makhana, or they will lose their crunch and turn rubbery.
garnish
Finish and serve hot.
1.Switch off the heat. Sprinkle 1 pinch garam masala and 1 tsp crushed kasuri methi on top.
2.Garnish with 2 tbsp chopped coriander leaves.
3.Let the curry rest for 5 minutes before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Roast makhana on low heat and stir constantly to prevent burning; they should snap when crushed.
2
Use room-temperature yogurt and low heat when adding it to the gravy to avoid curdling.
3
Do not overcook after adding makhana—2 minutes is enough to coat them without losing crunch.
4
For a creamier texture, blend half the roasted makhana into a powder and stir into the gravy.
5
Let the curry rest 5 minutes after cooking so the flavors meld and the makhana softens slightly.
6
If using frozen peas, rinse them under warm water before adding to keep the gravy temperature steady.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with coconut oil for roasting makhana, and substitute yogurt with 1/4 cup cashew cream (soaked cashews blended with water) for a dairy-free, equally creamy gravy.

low oil

Low-oil

Dry-roast the makhana in a non-stick pan without ghee, and use only 1 teaspoon oil for the tempering. The gravy stays flavorful thanks to the spices and tomatoes.

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