Matar Makhana Curry | Phool Makhana Curry
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Dassana's Veg Recipes · by Dassana Amit★ 4.7 (13)

Matar Makhana Curry | Phool Makhana Curry

NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 18%
CARBS 19G28% OF CAL
4G FIBER3G OTHER12G TOTAL SUGAR
FAT 18G60% OF CAL
10G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich Punjabi curry of peas, fox nuts, and khoya in a creamy tomato-spice sauce. Luxurious and aromatic, it's a vegetarian main with depth.

mainindiancurrygluten freevegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 cup makhana ((lotus seeds or fox nuts))
  • 1 cup green peas (- fresh or frozen)
  • 125 to 150 grams Khoya (or about ¾ to 1 cup grated or crumbled khoya (mawa))
  • 1 medium onion (- grated or finely chopped, or 60 grams onions)
  • 3 medium sized tomatoes (or 180 grams tomatoes, or ¾ cup tomato puree)
  • 1 teaspoon ginger garlic paste (or 1 inch ginger + 3 to 4 garlic cloves crushed to a paste in a mortar pestle)
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmiri chilli powder (or deghi mirch or ½ teaspoon of any other variety of red chili powder)
  • 1.5 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala (or Punjabi garam masala)
  • 2 tablespoon light cream (or law fat cream or 1 tablespoon whipping cream)
  • 1 cup water
  • 1 tablespoon ghee (for sauteing the makhana)
  • 2 tablespoon ghee (for the gravy or curry)
  • ½ to 1 tablespoon chopped coriander leaves
  • ½ teaspoon sugar (or as required (optional))
  • salt as required
PREP
20M
SODIUM
330MG
ESTIMATE
COMPLETE

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