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Home Dish Aloo Matar Makhana Sabzi

Aloo Matar Makhana Sabzi

Name: How to cook Aloo Matar Makhana Sabzi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Aloo Matar Makhana Sabzi

#FM #W2 #ChoosetoCook Aloo Matar Makhana / Potato Green Peas Fox Nuts Curry is a flavourful rich and creamy North Indian curry. It makes for a perfect nutritious and healthy combination of fox nuts / Lotus Seeds or Makhana alongwith all the goodness of green peas.Made with onions,cashewnuts,tomato,fresh cream and spices, this dish makes for a delicious lunch or dinner served with a side of roti or any Indian flatbread or steamed or jeera ( cumin) rice.

Ingredient

Food ration :

4 servings

Cooking time :

35 minutes

1 cup

Makhana (Lotus Seeds or Fox nuts)

1 cup

green peas

potatoes cubed

capsicum chopped into small cubes

8-10

cashewnuts

1/4

th tsp asafoetida/ hing

1/2 tsp

cumin seeds

medium onions coarsely chopped

tomato chopped

1 tbsp

tomato puree

1 tbsp

curd

1 tbsp

fresh cream

1 tsp

ginger garlic paste

1 tsp

Kashmiri Red Chilli Powder

1 tsp

Sabzi Masala

1/4

th tsp turmeric powder

1 tsp

coriander powder

1/2 tsp

garam masala powder

1 tsp

kasoori methi

1/2 tsp

sugar

as required

To taste salt

2 tbsp

oil

1 tbsp

ghee

1 tbsp

chopped coriander

1 cup

water

Cooking instructions

* Step 1

Grind to a smooth paste onion,tomato,soaked cashewnuts,curd,fresh cream and ginger garlic paste.Add 2 green chillies while grinding.Set this creamy sauce aside.Heat 1 tsp ghee in a wok and fry makhana for 2-3 minutes until they turn crispy.

* Step 2

Boil the cubed potatoes until partially cooked.Heat oil and fry the potatoes till the outer crust is crispy but soft inside.Boil the peas till they are semi cooked if using fresh ones.Frozen peas can be added directly into the gravy. Heat oil and ghee in the same wok. Stir fry the cubed capsicum.Set aside.Sprinkle cumin seeds and half crushed whole garam masala and add the ground d paste.Add salt and sugar to taste,rest of the dry masalas,1 tbsp more tomato puree and kasoori methi.

* Step 3

Cook in medium flame stirring occasionally till oil leaves sides.Add the peas,fried potatoes and sautéed capsicum.Cook it for few more minutes. Add 1 cup water or more if needed.Adjust gravy according to thickness required. Add the roasted makhana, toss and cook on low flame for 2-3 minutes.

* Step 4

Switch off flame and garnish with chopped coriander. Serve hot with roti, paratha or any Indian flatbread or with steamed or jeera rice for a special weekend lunch or dinner.If cooking for vrat, omit onion and garlic.Both ways it tastes delicious.