Matar Makhana Curry
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Piping Pot Curry · by Meeta Arora★ 4.9 (14)

Matar Makhana Curry

NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 9%
CARBS 17G43% OF CAL
4G FIBER0G ADDED6G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 9G50% OF CAL
5G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, creamy curry of foxnuts and green peas in a spiced tomato and onion sauce finished with heavy cream. Aromatic and indulgent, it's traditionally served with rice or bread for celebrations or everyday meals.

mainindiancurrygluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoon Ghee or Oil (divided)
  • 2 cup Makhana (Foxnuts)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Onion (medium, cut onto 1 inch pieces)
  • 2 Tomatoes (large, cut into 1 inch pieces)
  • 1/2 tablespoon Ginger
  • 1/2 tablespoon Garlic
  • 1/4 cup Water
  • 1 1/2 cups Green peas (frozen, see notes if using fresh)
  • Dried Fenugreek leaves (Kasoori Methi)
  • 1 teaspoon Honey (optional)
  • 3 tablespoon Cream (use coconut milk for vegan )
  • 1 teaspoon Lime juice
  • Cilantro (to garnish)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Kashmiri red chili powder (adjust to taste)
  • 1 teaspoon Salt (adjust to taste)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Garam Masala
PREP
5M
SODIUM
649MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.