khoya Matar Makhana Recipe

Heat 1 tbsp ghee in a pan or kadai. Add makhana and saute till crisp and the color changes to light golden. Remove and keep aside.

Heat 2 tbsp ghee again in the same pan. Add ginger garlic paste. Saute till their raw aroma goes away, Then add finely chopped onions and saute till light golden. Then add the tomato puree.

Stir and sprinkle all the powder masala. Stir and saute till the ghee leaves the sides of the mixture.

Add khoya and continue to saute for 2 mins or till the khoya melts, on a low flame.

Then add water. Stir and allow the curry, till it reaches the desired consistency which is neither thick nor thin.

Add the cooked peas/matar and the roasted makhana. Stir and simmer for 3 to 4 mins on a low flame. When you see some ghee floating on top, then add cream. Stir again and switch off the flame.

Garnish with coriander leaves. Serve khoya matar makhana hot with roti or naan or kulcha or paratha or steamed basmati rice or jeera rice.