Matar Makhana Curry
A rich, creamy, and mild curry where makhana (fox nuts) and green peas are simmered in a luscious cashew-tomato gravy. This indulgent-tasting dish is packed with plant-based goodness and comforting flavors.
For 4 servings
**Prepare Cashews & Aromatics:** Soak the 1/4 cup raw cashew nuts in warm water for at least 15-20 minutes. While cashews soak, finely chop the onion, and prepare ginger-garlic paste. Puree the tomatoes in a blender until smooth. If using frozen peas, thaw them.
**Sauté Aromatics:** Heat 2 tablespoons of ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped onion and sauté until it turns translucent and lightly golden, about 5-7 minutes. Add the ginger-garlic paste and cook for another minute until fragrant.
**Cook Tomato Base & Spices:** Stir in the pureed tomatoes and cook, stirring occasionally, until the oil begins to separate from the mixture and the tomatoes are well cooked, about 8-10 minutes. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for 2-3 minutes, stirring constantly, until the raw smell of the spices disappears.
**Prepare & Add Cashew Paste:** Drain the soaked cashews and blend them with 2-3 tablespoons of fresh water to a very smooth, fine paste. Add this cashew paste to the tomato-spice mixture in the pan. Cook for 2-3 minutes, stirring continuously to prevent sticking, until the gravy thickens slightly.
**Simmer Peas:** Add 1 cup of green peas and 1/2 cup of water (or more, depending on desired consistency) to the gravy. Bring the mixture to a gentle simmer, then cover the pan and cook for 5-7 minutes, or until the peas are tender.
**Add Makhana & Finish:** Stir in the 3 cups of roasted makhana and the garam masala. Cook uncovered for another 3-5 minutes, allowing the makhana to absorb some of the gravy and soften slightly. Be careful not to overcook the makhana, as they can become mushy.
**Garnish & Serve:** If desired, stir in 2 tablespoons of fresh cream for extra richness. Garnish generously with fresh chopped cilantro. Serve the Matar Makhana Curry hot with naan, roti, paratha, or steamed basmati rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Roast Makhana for Best Texture:** Always roast makhana in a dry pan or with a tiny bit of ghee until crisp before adding them to the curry. This step prevents them from becoming overly soggy and enhances their delicate texture.
- 2**Smooth Cashew Paste:** Soaking cashews in warm water for at least 15-20 minutes (or hot water for 5-10 minutes) is crucial for achieving a super smooth and creamy gravy. Blend thoroughly with a little water.
- 3**Adjust Consistency:** The curry will naturally thicken as it cools. If you prefer a thinner consistency, add a splash of hot water or vegetable broth just before serving and gently reheat.
- 4**Don't Overcook Makhana:** Add makhana towards the end of the cooking process. They only need a few minutes to absorb flavor and soften. Overcooking will cause them to disintegrate and lose their pleasant chew.
Adapt it for your goals.
Protein Boost
For a heartier meal, add pan-fried paneer (Indian cheese) cubes or firm tofu cubes along with the makhana in the last few minutes of cooking.
Vegetable MedleyVegetable Medley
Incorporate other quick-cooking vegetables like sliced mushrooms, diced bell peppers, or fresh spinach along with the green peas for added nutrition and variety.
Spicier VersionSpicier Version
Increase the amount of red chili powder or add 1-2 slit green chilies along with the ginger-garlic paste for a curry with more heat.
Why this is on our healthy list.
Nutrient-Rich Makhana
Fox nuts (makhana) are low in calories, fat, and sodium, while being a good source of protein, fiber, and micronutrients like calcium, magnesium, and iron, making them a healthy and satisfying addition.
Good Source of Plant-Based Protein & Fiber
Green peas contribute significant amounts of plant-based protein and dietary fiber, which are essential for muscle repair, satiety, and healthy digestion.
Healthy Fats from Cashews
Cashew nuts provide healthy monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in the absorption of fat-soluble vitamins.
Frequently asked questions
Makhana, also known as fox nuts or lotus seeds, are an aquatic crop native to Asia. They are light, airy, and have a neutral taste, making them incredibly versatile for both sweet and savory dishes. They puff up when roasted, similar to popcorn.
