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5 from 1 vote

Matar Makhana Malai ~ Creamy Lotus Seeds Peas Curry

Course Curry
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Author Rafeeda

Ingredients

  • FOR GRINDING:
  • 1 large onion
  • 4 cloves garlic
  • 1 inch pc ginger
  • 4 green chillies
  • 10 cashew nuts
  • 2 heaped tbsp yogurt or cream
  • FOR GRAVY:
  • 2 cups makhana lotus seeds
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 3 cardamom bruised
  • 1/2 tsp cumin powder
  • 1/2 tsp black pepper powder
  • 1/2 cup frozen green peas
  • 1/2 cup milk
  • 2 tbsp cream
  • Salt to taste
  • 1 heaped tbsp kasuri methi

Instructions

  • Grind the ingredients under "for grinding" into a smooth paste.
  • In a pan, dry roast the makhana till crisp. Set aside.
  • In the same pan, heat ghee. Fry the cumin and cardamom briefly.
  • Add in the ground paste and saute till oil appears on the top.
  • Add in the frozen peas, roasted makhana, milk and cream and whisk well. Add 1/2 cup of water if you need more gravy. Add salt.
  • Simmer for a couple of minutes. Crush in the kasuri methi and mix well. Switch off and serve with rice or roti!

Notes

As the gravy sits, the makhana turns soggy. Try to serve as soon as possible once cooked.