Matar Makhana Curry
You can put almost anything in a rich and creamy tomato cashew curry and it’s bound to taste good. Matar makhana curry does not disappoint. Not only is the aroma and flavor bound to captivate, but the contrast in texture and the uniqueness of the ingredients are sure to start a conversation. This is an impressive dish to make for the vegetarians in your life – it’s different from the typical Indian vegetarian party fare: Paneer Butter Masala, Dal Makhani, or Veg Korma. Those are classics and special event-worthy, but sometimes it’s nice to switch things up. This matar makhana curry is a dish that’s sure to dazzle.
What is Makhana?
Makhana are water lily seeds (sometimes called lotus seeds). They are also known as foxnuts or phool makhana. These seeds are popped like popcorn and look like what you see in the photo above. You don’t want to eat these without toasting them first. When you roast makhana on the stovetop, they become crunchy. When you cook them in a sauce – like in this recipe – they absorb flavor and shrink a bit – making them little flavor-packed balls. Makhana are healthy, delicious, and nutritious – they’re said to be rich in nutrients and they’re also a source of protein (around 5 or 6 grams of protein per 100 grams of makhana). Many people roast makhana in ghee and spices and make a snack out of it (I love doing this and plan to share a recipe like this soon! Any interest?!) It really is like Indian popcorn.
Matar Makhana Curry Ingredients
How to Make Makhana Curry
Toast the makhanas and cashews until lightly golden. Set aside. You can try a makhana to see if it’s done – it should be crunchy (and not chewy). Add ghee to the pot and once it melts, add cumin seeds, star anise, bay leaf, and green chilli. Once the cumin seeds turn brown, add the water, onion masala, frozen peas, and spices and cook until the peas are tender. Then add the cashew powder, makhanas, cashews, golden raisins and mix well. Cook for a few more minutes. Turn off the stove and add heavy cream and mix well. Garnish with cilantro and a drizzle of heavy cream and serve! I’m excited to hear what you think of this recipe. If you’ve never had makhana before then you are in for a treat! And if you’re familiar, then you already know how good this dish is going to be. Serve with roti, Basmati Rice, or naan. Enjoy!
More Vegetarian Main Dish Recipes:
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