Khoya Matar Makhana Recipe | How to Make Khoya Matar Makhana

Khoya Matar Makhana is a rich and flavorful North Indian dish made with matar (peas), makhana (fox nuts), and khoya (mawa). The combination of these ingredients, along with aromatic spices, creates a creamy and indulgent dish. Khoya adds a rich, creamy texture while the peas and makhana provide crunch and flavor. This dish is perfect for special occasions or when you’re craving something indulgent.

Here’s a step-by-step recipe for Khoya Matar Makhana:

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Khoya Matar Makhana Recipe | What is the Recipe of Khoya Matar Makhana

Khoya Matar Makhana Recipe

Cuisine Indian

Author Rashmi Sharma

Ingredients

• Ricotta Cheese (Khoya)
• 1 Cup Water
• 3/4 Cup Puffed Lotus Seeds (Makhane)
• 1/2 Cup Curd/Yogurt
• 1/2 Cup Grated Onion
• 3 Boiled Tomato
• 1 Green Chili FinelyChopped
• 3/4 tbsp Salt
• 1/3 tbsp Turmeric Powder
• 1/2 tbsp Red Chili Powder
• 1/2 tbsp Garam Masala
• 1 tbsp Oil
• 2 tbsp Coriander Powder
• 3 inch Grated Ginger
• 1 Cup Pea

Instructions

1. We will start the process by heating 1/2 Tbsp of Oil in a pan on medium flame for about a minute. Then, add Puffed Lotus seeds (Makhane) and fry until they change their color to light golden.
2. Remove Makhane from pan once they change their color. Add Peas in the same Oil and cook for 2 minutes. Stir continuously. Switch off the stove after 2 minutes.
3. Now, take another pan and heat it on low flame, add grated Khoya and stir continuously to avoid burning.
4. Take out Khoya once it achieves light golden brown color. Switch off the stove.
5. We have taken boiled Tomatoes. To boil Tomatoes, you need to just add 2 cups of water and tomatoes in pressure cooker. Bring to boil on high flame. After 1 whistle, switch off the stove. You will get boiled Tomatoes as shown in the picture.
6. Peel the skin of the Tomatoes (Refer image).
7. Grind the tomatoes to smooth paste. After grinding it, you will get a very nice red colored smooth gravy of tomato (Refer image).
8. Preparing Masala
9. Now take a pan, heat 1/2 Tbsp of Oil in it on medium flame for about 2 minutes.
10. Add grated ginger and green chilies.
11. Once Ginger changes its color to golden brown, add grated Onion and cook on medium flame until it turns light golden.
12. Add Tomato paste. Mix well.
13. After 1 minute, add Salt, Coriander Powder, Garam Masala, Turmeric Powder and Red Chili Powder. Mix well.
14. Keep the stove on low flame and let it cook for 2 minutes. Stir Occasionally.
15. Once all the spices separate themselves from the Oil, add curd. The Oil will be visible clearly floating around in the pan. Mix well.
16. Finishing Gravy
17. After cooking it for 1 minute on low flame, add water and change it to high flame. Mix well again.
18. Once you see the boil coming in the gravy, keep the stove again on low flame. Cook for 2 minutes.
19. Add roasted Makhane, Matar and Khoya. Mix well.
20. Cook on low flame for about 2 minutes. After that, switch off the stove.

Tips:

• Khoya (Mawa): If you don’t have access to khoya, you can substitute with paneer (cottage cheese) or make a quick version by reducing whole milk until it thickens.
• Makhana: If you don’t want roasted makhana, you can add them directly to the curry; however, roasting gives them a crunchier texture that adds contrast to the creamy gravy.
• Sweetness: You can adjust the amount of sugar based on your preference. The sugar helps to mellow the tanginess of the tomatoes.

Healthier Variations:

• You can use low-fat milk or skimmed milk to prepare khoya for a lighter version.
• Use less ghee or opt for olive oil for a healthier fat option.

Khoya Matar Makhana is a flavorful, rich curry that combines the goodness of peas and makhana with the indulgence of khoya. It’s perfect for a festive meal or when you want to indulge in a luxurious vegetarian dish.