Learn how to make "Makhana Matar Sabzi" or "Green Peas & Fox Nut Curry" at home with our Chef Bhumika !!!!
This flavorful dish, known as Makhana Matar Sabzi or Green Peas & Fox Nut Curry, combines tender green peas with crunchy lotus seeds (fox nuts) in a creamy, aromatic curry sauce. Bursting with Indian spices and rich flavors, it offers a delightful blend of textures and is a hearty vegetarian option perfect for a satisfying meal. Additionally, it provides a good source of protein and fiber, promoting satiety and supporting a balanced diet.
Ingredients:
¾ cup Fox Nuts
2 tsp Oil
1 tsp Cumin Seeds
½ inch Ginger (chopped)
1 Green Chilli (cut into half)
½ cup Green Peas
1 cup Tomato Puree
Salt (as per taste)
Coriander Leaves (chopped)
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander Seed Powder
Water (as required)
Salt (as per taste)
This flavorful dish, known as Makhana Matar Sabzi or Green Peas & Fox Nut Curry, combines tender green peas with crunchy lotus seeds (fox nuts) in a creamy, aromatic curry sauce. Bursting with Indian spices and rich flavors, it offers a delightful blend of textures and is a hearty vegetarian option perfect for a satisfying meal. Additionally, it provides a good source of protein and fiber, promoting satiety and supporting a balanced diet.
Ingredients:
¾ cup Fox Nuts
2 tsp Oil
1 tsp Cumin Seeds
½ inch Ginger (chopped)
1 Green Chilli (cut into half)
½ cup Green Peas
1 cup Tomato Puree
Salt (as per taste)
Coriander Leaves (chopped)
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander Seed Powder
Water (as required)
Salt (as per taste)
Category
🛠️
LifestyleTranscript
00:00Usually, makhana is had in its crispy form as a snack.
00:04But today, we're going to make a sabzi out of it.
00:06We're making matar and makhane ki sabzi.
00:08Let's see how to make it.
00:10I'm using 3-4 cup of makhana.
00:13I'm going to roast this on medium to low flame
00:15until it catches a little bit of color
00:18and it becomes nice and crispy.
00:20We do this to get rid of any bacteria
00:22that might be there in the packet
00:24so that we consume something that is really safe to eat.
00:28As soon as it catches a little bit of color like this,
00:31you can take it off the heat and remove it into a plate.
00:37In the same pan, I'm going to start preparing the gravy.
00:40I'm adding in 2 teaspoons of oil.
00:43We're going to splutter 1 teaspoon of jeera.
00:48As soon as it is fragrant,
00:49you can start adding in 1 inch of ginger
00:52that is finely chopped
00:55and 1 green chilli, which is cut into half
00:57and then slit.
01:02To this, I'm going to add in some peas.
01:07Once you see that the oil starts splashing
01:09a little aggressively, you can add in tomato puree.
01:12I'm using puree of 3 large tomatoes.
01:16Add in a little bit of salt
01:18to maintain the color of the tomato.
01:20Cover and cook this for a couple of minutes.
01:23Let's check on the tomatoes.
01:27The color looks absolutely beautiful,
01:29but this needs to cook a little more.
01:31As you can see, a lot of the liquid
01:33has evaporated from the tomatoes.
01:35It looks nice and thick.
01:37At this point, I'm going to add in chopped coriander
01:41and we're going to saute this for a minute
01:43so that it retains its color.
01:45I'm also going to add in a little bit of salt
01:48so that it retains its color.
01:53Looks like they need to cook for a little longer.
01:56Time to add in our powdered spices,
01:59starting with half a teaspoon of haldi,
02:03one teaspoon of red chilli powder
02:05and one tablespoon of coriander seed powder.
02:09Toss it around for 10 to 20 seconds
02:12so that they release their aroma.
02:14And now we're going to add in about one cup of water
02:18and a little bit of salt to adjust the seasoning.
02:22Give it a mix and bring this to a boil.
02:28Once it starts boiling,
02:29I'm going to add in our roasted makhana.
02:33The makhana is going to absorb all of these flavors
02:36and become silky and soft.
02:38You can adjust the consistency of the gravy as you like.
02:43Let's cover and let it cook for a couple of minutes.
02:51This smells so amazing right now.
02:54The makhana has softened and absorbed a lot of the gravy,
02:57making it nice and thick.
03:00And after boiling for a good couple of minutes,
03:02it's ready to serve.
03:04This smells really amazing right now.
03:06The makhana has absorbed all the flavor
03:09and it has made the gravy thick as well.
03:12Give this unique recipe a try
03:14and let me know how it turns out.
03:16This is Chef Pumika signing off from Badshri Food.