This Phool Makhana Curry is a rich and tasty Punjabi gravy dish made with green peas, fox nuts, khoya, onions, tomatoes, spices and herbs.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Total time: 55 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian, Punjabi

Ingredients

  • 1 cup makhana ((lotus seeds or fox nuts))
  • 1 cup green peas (- fresh or frozen)
  • 125 to 150 grams Khoya (or about ¾ to 1 cup grated or crumbled khoya (mawa))
  • 1 medium onion (- grated or finely chopped, or 60 grams onions)
  • 3 medium sized tomatoes (or 180 grams tomatoes, or ¾ cup tomato puree)
  • 1 teaspoon ginger garlic paste (or 1 inch ginger + 3 to 4 garlic cloves crushed to a paste in a mortar pestle)
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmiri chilli powder (or deghi mirch or ½ teaspoon of any other variety of red chili powder)
  • 1.5 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala (or Punjabi garam masala)
  • 2 tablespoon light cream (or law fat cream or 1 tablespoon whipping cream)
  • 1 cup water
  • 1 tablespoon ghee (for sauteing the makhana)
  • 2 tablespoon ghee (for the gravy or curry)
  • ½ to 1 tablespoon chopped coriander leaves
  • ½ teaspoon sugar (or as required (optional))
  • salt as required

Method

Preparation

  1. Firstly steam the peas in a steamer or pressure cooker or a pan till they there completely cooked.
  2. Finely chop the onions or grate/mince them.
  3. Add chopped tomatoes in a blender and make a puree.
  4. Alternatively, you can also blitz tomatoes, garlic and ginger in a blender till smooth.

Making matar makhana curry

  1. Heat 1 tablespoon ghee in a pan or kadai. Keep the heat to low to medium-low.
  2. Add makhana/lotus seeds and saute till crisp and the color changes to light golden. Remove and keep aside.
  3. Heat 2 tablespoons of ghee again in the same pan. Then add finely chopped onions. Saute the onions stirring often till light golden or golden on medium low to medium heat.
  4. Add ginger garlic paste. Saute for few seconds or till their raw aroma goes away. If adding ginger garlic paste, then add the tomato puree.
  5. Or alternatively, if you have ground the tomato-ginger-garlic together, then add it now.
  6. Stir and sprinkle the turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder.
  7. Stir and saute till the fat leaves the sides of the mixture. Check step no 8 photo above to see the consistency of the sauteed masala paste.
  8. Add crumbled or grated khoya (mawa) and continue to saute for 2 minutes or till the khoya melts, on a low heat.
  9. Then add water. Stir and allow the curry, till it reaches the desired consistency which is neither thick nor thin.
  10. Add the steamed or cooked peas/matar and the roasted makhana.
  11. Stir and simmer for 3 to 4 minutes on a low heat.
  12. When you see some fat floating on top, then add cream. Stir again and switch off the heat.
  13. Garnish with coriander leaves.
  14. Server khoya matar makhana curry hot or warm with roti or naan or kulcha or paratha or steamed basmati rice or jeera rice.
  15. I recommend finishing the dish on the same day and not keeping any leftovers.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.