Shahi Matar Makhana

Shahi Matar Makhana:

Preparation:

Ingredients:

• 1 cup makhane (roasted fox nuts)
• 1 cup peas (boiled)
• 2 tomatoes (pureed)
• 1 onion (finely chopped)
• 1 teaspoon ginger-garlic paste
• 1-2 green chilies
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Kashmiri chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons cashew paste (optional)
• 2 tablespoons oil or ghee
• Salt to taste
• Green coriander for garnishing

Method:

 

1. Heat 1 teaspoon of ghee or oil in a pan. Roast the makhane until light golden in color and crisp. Set aside.
2. In the same pan, heat some more oil and add the cumin seeds. Let them crackle, then add the onions and fry until golden.
3. Add the ginger-garlic paste and fry until the rawness is gone. Then add the chopped tomatoes or tomato puree and let the spices cook until the oil separates.
4. Add the turmeric powder, Kashmiri chili powder, coriander powder, and salt. Fry these spices for a few minutes.
5. Add the cashew paste and cook for 2-3 minutes.
6. Add the peas and makhane and mix well in the gravy. Let it cook on low flames for 5-7 minutes.
7. Add the garam masala and kasuri methi and cook for 1-2 minutes.
8. Garnish with green coriander and serve with roti, paratha, or rice.

Tips:

• For a richer flavor, you can add some ghee or butter while frying the masalas.
• You can also add some cream to the dish for a more creamy texture.

Enjoy!

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