Matar Makhana-Puffed Lotus Seeds and Peas Gravy

Recipe by
Total Time:
40 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 30 - puffed lotus seeds/fox nuts/makhana
  • 1 cup - green peas (frozen)
  • 2 - onions (chopped roughly)
  • 2 - tomatoes (chopped roughly)
  • 1 tsp - ginger-garlic paste
  • 1 tsp - red chilli powder
  • 1/2 tsp - garam masala powder
  • 1 tbsp - coriander powder
  • Salt - to taste
  • 1/2 tsp - shahjeera
  • 2 - bay leaves
  • Oil - 2 tbsp
  • 1 tbsp - butter
  • Few coriander leaves (chopped)
  • To grind:
  • 1/2 cup - yogurt
  • 5 - cashew nuts
  • 5 - almonds

How to Make Matar Makhana-Puffed Lotus Seeds and Peas Gravy

  • Grind the ingredients given under the list to grind as a smooth and fine paste and keep aside.
  • Heat oil in a pan, fry the lotus seeds for few minutes until they turn crispy. Keep aside.
  • In the same pan, heat oil and the butter, fry the shahjeera, bay leaves until they turn brown.
  • Meanwhile, grind the onions and tomatoes as a coarse paste.
  • Once it turns brown, add this grounded paste, ginger-garlic paste and cook for few minutes until the raw smell goes away.
  • Add now the frozen peas, roasted lotus seeds to the cooking paste along with red chilli powder, garam masala powder, coriander powder and salt, cook for few more minutes.
  • Now add the kept aside grounded paste to the pan and cook everything on simmer.
  • Add enough water to adjust the thickness of the gravy and cook on simmer for few minutes.
  • Put off the stove, add the chopped coriander leaves, give a stir.
  • Recipe courtesy: Priya Easy N Tasty Recipes