Makhane Matar Aur Kaju Ki Subzi is an ultimate delight from North Indian states especially U.P and Bihar. The dish is mostly prepared during festivals, functions and parties for special occasions.
Traditionally, Makhane (Fox Nuts/Lotus Nuts), Matar (Peas), Kaju (Cashew Nuts) are fried in ghee (Indian Clarified Butter) and then added to a rich Khoya (evaporated milk solids) gravy made with tomatoes without or without onions. This dish has lot calories as the gravy is prepared in Ghee and Khoya and has Kaju and Makhane. But trust me it is worth giving a try and you will always include it in your menu on special occasions.
IngredientsLotus Seeds/Fox Nuts(Makhane)- 1/2 Cup
Peas (Matar)- 3/4 Cup
Cashew Nuts (Kaju)- 1/4 Cup
Tomato- 3
Ginger 1? piece
Green Chilies- 1-2
Cumin Seeds (Jeera)- 1 Tsp
Coriander Powder (Dhaniya Powder)- 1-2 Tsp
Red Chilli Powder(Lal Mirch Powder)- 1/2 Tsp(or as per spice level)
Kitchen King Masala(optional)- 1 Tsp
Garam Masala- ½ – 1 Tsp(if not using Kitchen King Masala)
Milk Powder 3-4 Tbsp
Sugar-1 Tsp
Big Cardamon-1
Bay Leaf-1
Cinnamon – 1?
Black Pepper 3-4
Cloves- 3-4
Salt as per taste
Oil- 2 Tbsp
Method* Dry roast the nuts separately. If you want, you can deep fry or lightly fry in a tbsp of oil.
* Boil the peas for a minute. I have used frozen peas here. If using fresh peas, cook peas till these are soft.
* Puree tomato, ginger and green chilies.
* In a heavy bottomed pan, heat oil.
* Add cumin seeds when the seeds splutter, add tomato gravy and sugar, cook till the oil starts separating, add coriander powder, red chili powder, kitchen king or garam masala(if not adding kitchen king). Cook the masala for 2-3 minutes.
* Add milk powder and mix well. Add 2-3 Tbsp of water so that the milk powder mixes well into the masala.
* Add peas and 1/4 cup water, cover the pan and cook peas for another 2-3 minutes.
* After that add lotus seeds(makhane) mix well in masala/gravy and add cashews.
* Add some water if the gravy is too thick and finally add 2 Tbsp of cream.
* Dry roast dry fenugreek leaves(kasuri methi), crush it and add to gravy and mix.
* Serve hot with chapatis/pooris, ajwain parantha or naan.