Restaurant Style Khoya Matar Makhana | How to make Restaurant Style Khoya Matar Makhana

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ByPoonam Bachhav
Created on 27th May 2017
  • Restaurant Style Khoya Matar Makhana, How to make Restaurant Style Khoya Matar Makhana
Restaurant Style Khoya Matar Makhanaby Poonam Bachhav
  • Restaurant Style Khoya Matar Makhana | How to make Restaurant Style Khoya Matar Makhana (10 likes)

  • 0 reviews
    Rate It!
  • By Poonam Bachhav
    Created on 27th May 2017

About Restaurant Style Khoya Matar Makhana

Khoya Matar Makhana is a delicious creamy North Indian curry. A rich main course gravy dish made using Makhana ( puffed lotus seeds / Fox nuts ) green Peas and Khoya (evaporated milk) . In this the ghee roasted Makhana are cooked in a onion tomato based gravy with crumbled khoya . The flavorful curry has tangy taste of tomatoes , it gets a creamy rich texture and a slight sweet taste due to added khoya, and is bit spicy too. Khoya Matar Makhana curry is heavy in calories as it has khoya and is generally made during special occasions and mostly during winters. The curry can be paired with roti, naan or Paratha or served with Jeera Rice and some salad. I have used home made khoya in this recipe. You can use store bought one to save time and efforts.

Restaurant Style Khoya Matar Makhana, a succulent delicacy which is famous all over the world. Restaurant Style Khoya Matar Makhana is one dish which makes its accompaniments tastier. With the overflow of flavours, Restaurant Style Khoya Matar Makhana has always been everyone's favourite. This recipe by Poonam Bachhav is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Restaurant Style Khoya Matar Makhana, just the perfect situation when you realise that you need to know how to make the perfect Restaurant Style Khoya Matar Makhana. So, at that time you can try out this delicious recipe by Poonam Bachhav. The recipe of Restaurant Style Khoya Matar Makhanais very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Restaurant Style Khoya Matar Makhana is 35 minute. This recipe of Restaurant Style Khoya Matar Makhana is perfect to serve 4. Restaurant Style Khoya Matar Makhana is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time10mins
  • Cook Time35mins
  • Serves4People
Restaurant Style Khoya Matar Makhana

Ingredients to make Restaurant Style Khoya Matar Makhana

  • 1 cup Makhana / Fox nut
  • 1 cup fresh green peas
  • 150 grams Khoya ( evaporated milk)
  • 2 Medium Onions, Finely chopped
  • 2 large Tomatoes , finely chopped
  • 1-2 green Chilies
  • ½ inch piece of Ginger
  • 3-4 cloves of Garlic
  • 1 tsp Kashmiri red chilies
  • 1 tsp Cumin Coriander powder
  • ½ tsp Garam Masala
  • 1/4 tsp cumin seeds
  • ¼ tsp turmeric powder
  • 3 tbsp. Ghee / clarified butter
  • Salt to taste

How to make Restaurant Style Khoya Matar Makhana

  1. In a pan heat ½ tbsp. of ghee and roast the Fox nuts / Makhana on a low to medium flame for 7-8 minutes until they are crisp and turn golden brown in colour.
  2. Meanwhile cook the green peas in some water for 2 ½ minutes in a microwave or in an open pan on gas. Drain and keep aside. Take the garlic cloves , ginger and green chilies in a grinder jar and make a coarse paste. Keep aside until use.
  3. Remove the roasted Makhana in a plate and keep aside. In the same pan heat 1 tbsp. of ghee and add chopped Onions . Saute them for 1-2 minutes. Now add tomatoes and stir fry for another 1-2 minutes. Transfer the onions and tomatoes in a gri
  4. Heat the remaining ghee in the same pan. Add cumin seeds. Once the seeds crackle add the ginger garlic and green chili paste . Saute well until the raw smell goes off. Now add the Onion Tomato paste and stir fry until oil oozes out.
  5. At this stage add the turmeric powder, red chili powder, cumin coriander powder and salt to the paste. Mix well and stir fry the spices in the mixture on a low flame for about a minute.
  6. Add crumbled khoya. Mix well and cook until the khoya melts and a we get a thick gravy. Add 1 cup hot water to the gravy and stir well. You may add less or more water as per the consistency of the curry you wish to have.
  7. Let the curry boil once after adding water. Now add the cooked green peas and roasted Makhana. Mix well.
  8. In the last add ½ tsp of garam masala . Stir and cover cook the curry for 2-3 minutes and put off the flame.
  9. Serve the flavorful and creamy Khoya Matar Makhana with naan and Jeera Rice and enjoy !
My Tip: The gravy thickens further on cooling so adjust the time of cooking accordingly.

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