How To Make Shahi Matar Makhana Curry – Step By Step Recipe Inside

From ghee-filled desserts to piping hot kachoris, this time of year is a busy time to slurp down delicious food. right? Some of us even gain extra kilos in the winter. Indian cuisine has a wide variety of flavorful curries. But have you tried shahi makhana matar ki sabzi? Yes, as the name suggests, this heavenly curry has the richness of green peas, makana and cashews. Of course, traditional masala adds to the taste and overall flavor of the recipe. Green peas are rich in vitamins C, E, zinc and other antioxidants, while makana is rich in calcium. contained in abundance. Therefore, this delicacy is also very healthy. His YouTuber and food blogger who runs a channel under the name ‘Cook With Parul’ shares the recipe for shahi makhana matar ki sabzi.

Also Read: 5 Healthy Ways To Incorporate Macana Into Your Diet

material:

Green peas – 1 cup

Lotus seeds (Macanas) – 1.5 cups

Oil – 4 tsp

Ghee – 1 teaspoon

Bay leaf – 2

Cinnamon sticks – 2 sticks

Cloves – 4

black pepper – 4

Cardamom – 4

Cumin Seeds – ½ tsp

chopped onions – 2

Chopped green chillies – 2-3 sticks

Ginger – 1 inch

minced garlic

chopped tomatoes – 2

Salt – 1 teaspoon

Cashews – ¼ cup

Turmeric powder – ½ teaspoon

Coriander powder – 2 teaspoons

Cumin powder – 1/2 teaspoon

Kashmir red chili powder – 2 tsp

Kasuri Mechi – 1 tbsp

Water – 1/2 cup

milk cream – 2 tablespoons

Garam Masala – 1/2 teaspoon

chopped coriander

Here is how to prepare shahi makhana matar ki sabzi.

Step 1: First, lightly roast the makana. This will keep the curry from getting soggy. (Please note that makana cannot be added directly to curries). Once roasted, remove the makana to a plate and allow to cool.

Step 2: Take another kadai and heat the oil with ghee. Add bay leaves, cinnamon sticks, cloves, black pepper and cardamom. Add cumin seeds and chopped onions. When it becomes golden brown, add minced ginger, garlic and green chilies. Fry until the onions are translucent. Next, add chopped tomatoes, salt, and cashew nuts, and simmer with the lid on.

Step 3: Next, take out 65% of the preparation separately into a bowl. Leave the rest to Kadai.

Step 4: Add green peas to the preparation stored in Kadai.

Step 5: Take a grinding jar and put the masala that you have taken out separately into a bowl. Prepare a fine paste.

Step 6: Then add this fine paste to Kadai and mix well.

Step 6: It’s time for masala. Add turmeric powder, coriander powder, cumin powder and Kashmir red chili powder. Mix well and cook. Add cathorimethy. After 1 minute, add water. Cook for about 2 minutes.

Step 7: Now is a good time to add roasted makana. No, you don’t have to put the mahana early to prevent it from getting soggy. So we recommend adding it as the last step just before serving.

Step 8: Top with malai or fresh cream. Sprinkle with garam masala and garnish with green coriander leaves.

Want to try this at home? Please share your experience with us in the comments below.