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khoya Matar Makhana Recipe

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

 1 cup Makhana (fox nuts)
 1 cup Green peas (boiled and cooked)
 1 cup Khoya (Grated or Crumbled)
 1 Medium Onion (finely Chopped)
 ¾ cup Tomato Puree
 1 tbsp Ginger and Garlic Paste
 ½ tsp Turmeric Powder
 1 tsp Kashmiri Red Chilli
 1.50 tsp Coriander Powder
 1 tsp Cumin Powder
 1 tsp Garam Masala
 2 tbsp Fresh Cream
 1 cup Water
 3 tbsp Ghee
 1 tbsp Chopped Coriander Leaves
 Salt As Required
1

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.

2

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.

3

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

4

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

5

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

6

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.

7

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

Nutrition Facts

4 servings

Serving size

1 cup

Amount per serving
Calories180
% Daily Value *
Total Fat 15g20%

Saturated Fat 9g45%
Cholesterol 45mg15%
Total Carbohydrate 15g6%

Dietary Fiber 1.9g7%
Total Sugars 2g
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.