Recipe- Delicious Mughlai Matar Makhana Sabji

Malai Matar makhana sabji is a mild Indian curry recipe from Mughlai cuisine. Makhana also known as fox nuts or lotus seed is cooked along with peas in a creamy rich Mughlai gravy. Trust me with a side of tandoori roti or butter Naan this tastes amazing.

Ingredients

100 grams Makhana
200 grams peas
½ teaspoon salt
⅕ teaspoon cardamom powder
¼ cup cashews
1 Tablespoon Poppy seeds
1 Tablespoon melon seeds
150 grams Onion
1 teaspoon green chili
1 Star anise Chakri phool
1 tablespoon ginger
1 cinnamon
1 cardamom
1 bay leaf
2 cups water
1 tablespoon oil
1 tablespoon ghee
1 teaspoon cumin
1 teaspoon salt
2 tablespoon cream
¼ cup yogurt dahi
1 teaspoon fenugreek dried Kasuri methi

Method

Prepare Makhana for the curry

- In a pan heat one tablespoon ghee and add makhana or fox nut. Roast these makhana on medium to slow heat till these are crisp and easily break when pressed.

- After roasting these makhana will almost shrink to half from the original size.

To Make Gravy

- Take a saucepan, add sliced onions, green chilies, star anise, ginger, cinnamon, cardamom, bay leaf, cashews, poppy seeds, melon seeds and water and boil it for 5-6 minutes on a medium heat.

- After boiling, allow it to cool and then blend it to make gravy. it will give a white creamy gravy.

- Take another pan, heat some oil and add cumin seeds/ jeera.

- Also, now add the paste we made for malai kofta gravy.

- Cook on medium heat for 8-9 minutes till it thickens up.