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We hope you got benefit from reading it, now let’s go back to makhana kaju matar curry recipe. To make makhana kaju matar curry you only need 18 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Makhana Kaju Matar Curry:
- You need + 1 tsp Ghee
- Take Jeera (Cumin seeds)
- Take Heeng (Asafoetida)
- Prepare Turmeric powder
- Prepare Coriander Powder
- Prepare Tomatoes
- Take Green Chillies
- Prepare Ginger Paste
- Prepare Cashews (for paste)
- Use Red Chilli Powder
- Prepare Salt
- Take Garam Masala
- Use Water
- Prepare Matar
- Use Kasuri Methi
- You need & 1/2 cup Makhana
- Provide Cashews
- Take Cream
Instructions to make Makhana Kaju Matar Curry:
- Take 1 tsp ghee in a pan. Add cashews (split into half vertically) to it and roast on a medium flame till they become slightly golden in colour. Drain And keep aside.
- In the same pan add makhana. Roast it on low flame till they become crispy and slightly golden in colour. Keep them aside.
- Soak the cashews 1/4 cup cashews (Please note these are not roasted) gravy in warm water for 10 to 15 minutes.
- Add these soaked cashews along with 2 tbsp of water to a mixer jar and form a creamy cashew paste.
- Puree the tomatoes along with ginger and green chillies. Add 2 tbsp ghee in a pan. Add jeera, heeng, turmeric powder and coriander powder to it. Roast the spices for 5-10 seconds or till they it become aromatic.
- Add tomato puree to it.
- Cook this tomato puree on medium flame till the entire spice mixture starts leaving the fat on surface.
- Add prepared cashews paste, salt, red chilli powder and garam masala to the pan.
- Add 3/4 cup water and peas (matar). Stir gently and then cover it with a lid for 10 minutes. Simmer the flame.
- Add roasted makhana, cashews, kasuri methi and 1/4 cup water to the pan. Mix well and let the curry cook on low flame for 5 minutes.
- Delicious creamy Makhana Matar Curry is ready!
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