Today we'll make special matar makhana curry.
A party style recipe,
everyone will love it.
And when green peas are available in the market,
it becomes necessary to prepare this vegetable.
Namaste,
welcome to NishaMadhulika.com
Let's start!
First we'll roast makhana,
turn off the flame.
Put 1 teaspoon of ghee,
can take oil instead.
Ghee has melted,
add 1.5 cups of makhana to it,
30 grams in weight.
Roast them while stirring continuously till they become crisp.
If you add ghee before roasting the makhana,
they roast easily
and become more tasty.
Keep the flame low-medium while roasting them.
Do not roast them at high flame,
or else they will become dark from outside
and won't be crisp from inside.
We roasted them for 8 minutes.
Let's check them,
pick up one makhana and break it.
See it has become powder.
They have turned crisp,
we need to roast them this much.
Turn off the flame
and take them out in a bowl.
To make curry, take a pan.
Turn on the flame
and add 2 tablespoons of oil.
Add 1/2 teaspoon of cumin seeds to hot oil
and reduce the flame to low.
1 teaspoon of coriander powder,
1/4 teaspoon of turmeric,
take 2 tomatoes,
1/2 inch of ginger,
1 green chilli
and 15 cashews.
Make a paste and put it in.
Turn up the flame a bit
and roast it while stirring once in a while,
till oil separates from it.
Roasted it for 2 minutes,
now add kashmiri red chilli powder,
1 teaspoon.
It gives a colour to the curry
and is not too spicy.
The curry will not be too spicy.
If you love spicy curry, then can add more red chilli.
1/2 teaspoon of cumin powder.
While the masala is roasting,
add green peas to it,
1 cup of green peas.
Peeled 350 grams of peas.
Mix it well.
Masala will roast
and peas will also cook with it.
With it add 1 tablespoon of fenugreek,
crush it and put it in.
Remove the thick stems.
Fenugreek roasts and enhances the taste of curry.
Cover it and cook it for 2-3 minutes,
then stir it.
Covering, cook peas quickly.
After cooking it for 2 minutes, open it
and stir it.
Because masala should not stick to the pan.
Cover it again and cook it.
Let's check the peas,
peas are mashing.
See the oil is also separating from the masala.
Masala is also roasted.
We have cooked it for 2 minutes, 3 times
and cooked it in the open for a bit.
Now add water to it,
1 cup
and half cup more.
We added 1.5 cups of water to it,
can make thick or thin gravy as you like.
Now turn up the flame a bit,
add 1 teaspoon of salt
or as per taste
and 1/2 teaspoon of garam masala.
Now cover it,
cook it for 2-3 minutes
and let it come to a boil.
Gravy is boiling,
let it boil for 3-4 minutes.
We made this gravy with tomato and cashew.
You can make the gravy
with melon seeds,
poppy seeds,
mawa,
cream or malai
or can make normal gravy
with onion and tomato,
as you want to make.
And to make these gravy in different ways,
the video is on my channel, you can watch it.
Now cover it and cook it
at low flame
for 4-5 minutes.
We cooked it for 5 minutes,
see the gravy has thickened.
Color and texture is also good,
and smells great too.
Now add makhana to it,
add makhana at the end.
Because if you put them in sooner,
they cook too much and do not taste good.
Cook it for 1 more minute after adding the makhana.
With it add some coriander leaves.
The curry is ready,
turn off the flame
and take it out.
Garnish it with some coriander leaves.
Matar makhana curry is ready.
It is very tasty.
You can serve it with chapati,
paratha, naan, rice
or anything that you like.
This much curry is sufficient for 3-4 members of the family.
You won't face any problem in making it.
While roasting the makhana,
keep the flame low-medium.
Very tasty curry will be made.
You must make it,
have it and share your experiences with me.
And let me know what should I make next for you.
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