Mattar Makhana Malai

Submitted by Shinjini Ghatak Sep 22, 2013 No comments 6,596 views 0 fav

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Foxnuts in creamy tomato gravy with green peas

Prep time 15 mins

Cook time 20 mins

Serves 2

CuisineNorth Indian

CourseMain Course

DifficultyEasy

DietaryVegetarian

Main Ingredients Makhana

Makhana (Euryale ferox or Fox Nut) is very famous in India. It is used in various dishes like in dal Makhani, in paneer and more. This nut imparts a buttery flavour and is quite healthy too. The Mattar Makhana Malai is one such recipe with is rich in spices and has cream to make the gravy smooth.

Ingredients

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2 cups of makhana or fox nuts
1 cup fresh or frozen peas boiled
1 onion finely chopped
¼ cup tomato puree
1 tsp red chilli powder
1 tsp coriander powder
1 tsp ginger garlic paste
¼ cup cream
salt to taste
4 tbsp oil
to be crushed lightly
1 bay leaf
1 inch piece cinnamon
3 cloves
2 green cardamoms
5 -6 whole black pepper

Mattar Makhana Malai Ingredients

Steps

In a wok dry roast the Makhana on a low heat till they are light golden brown and keep aside.
In a wok heat the oil. Add the lightly crushed cardamom, clove, cinnamon, black pepper and bay leaf. Sauté for about 30 Sec on a low to medium heat.
to this add the onion and fry till they are soft and light golden brown in colour.
Add the ginger garlic paste and fry for another minute .
To this add the tomato puree, red chilli powder, coriander powder and salt. Sprinkle a little water and fry till the oil separates from the spice mixture. Add a little water, about ½ and add the makhana and boiled green peas. Cook it on high flame it it comes to a boil. Lower the heat and let it cook for 3-4 minutes or till the Makahana are soft.
Add the cream and mix well.
Cook it for 2-3 minutes. Turn off the heat and serve hot.