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Matar Makhana-Puffed Lotus Seeds and Peas Gravy Recipe

Matar Makhana-Puffed Lotus Seeds and Peas Gravy is a popular Indian Curries
Author :
On :
Thursday, 16 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • 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:

    1. Grind the ingredients given under the list to grind as a smooth and fine paste and keep aside.
    2. Heat oil in a pan, fry the lotus seeds for few minutes until they turn crispy. Keep aside.
    3. In the same pan, heat oil and the butter, fry the shahjeera, bay leaves until they turn brown.
    4. Meanwhile, grind the onions and tomatoes as a coarse paste.
    5. Once it turns brown, add this grounded paste, ginger-garlic paste and cook for few minutes until the raw smell goes away.
    6. 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.
    7. Now add the kept aside grounded paste to the pan and cook everything on simmer.
    8. Add enough water to adjust the thickness of the gravy and cook on simmer for few minutes.
    9. Put off the stove, add the chopped coriander leaves, give a stir.
    10. Recipe courtesy: Priya Easy N Tasty Recipes


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