Khoya Matar Makhana Recipe Khoya Matar Makhana is a delicious creamy North Indian curry. When they become warm or cool down, peel and chop them. Please sign in to access your cookbooks. 12. In maharashtra and Gujarat, evaporated dried milk is known as mawa. Add crumbled or grated khoya (mawa or evaporated milk) and continue to saute for 2 mins or till the khoya melts, on a low flame. The curry is mildly spiced with light sweet and tangy notes. Stir and sprinkle the turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder. Makes 5 servings (5serving ) Simmer for 3 to 4 mins on a low flame. you can use sautéed capsicum. Stir and simmer for 3 to 4 mins on a low flame. When you see some fat floating on top, then add cream. Makhanas are fried in ghee and cooked in a rich sauce that has the spicy taste of tomatoes and cottage cheese, the intense flavor of Indian spices and spice powder, and the lush texture of crumbled mava. 1 cup khoya; 1 cups water; 1 cup blanched green peas; salt as per taste; For makhana; 1 tbsp ghee; 1 cup makhana; For garnish; fresh coriander leaves; khoya Finely chop the onions or grate/mince them. Khoya matar makhana with ghee residue is a rich and unique curry made with milk solids, peas and fox nuts replacing khoya with residue. Then add finely chopped onions and saute till light golden or golden. Makhanas are fried in ghee and cooked in a rich sauce that has the spicy taste of tomatoes and cottage cheese, the intense flavor of Indian spices and spice powder, and the lush texture of crumbled mava. khoya 1 teacup loosely packed ( I used home made khoya) green peas (I used frozen this time) 1 cup ( 2.5 cups when not using paneer ) paneer chopped into small cubes 1 cup ( optional as the original recipe is khoya matar makhana) Use a cup and half of shallow fried makhana if not using paneer then peel them and grind to a paste or a fine powder. Voila! A rich and tasty Punjabi curry made with peas, fox nuts and khoya/evaporated milk. Stir and saute till the fat leaves the sides of the mixture. Email; Facebook Pin it Twitter Delete; Khoya makhana matar Delicious cuisine for dinner party. REGISTER NOW If you are a new user. Khoya matar makhana curry is a delcious, rich and mildly spiced North Indian recipe made with phool makhana, peas and khoya. Or alternatively, if you have ground the tomato-ginger-garlic together, then add it now. Rinse and then cook 4 potatoes with water just about, covering all the potatoes, in a pressure cooker. Cashew, Mushroom and Makhana Curry. Today when I was trying this, I wondered if we can use sauted capsicum in place of peas for children who hate them… Would it taste equally good? 15. Keep stirring the milk continuously on a low flame till the time it thicken a bit. Delicious cuisine for dinner party. A rich main course gravy dish made using Makhana ( puffed lotus seeds / Fox nuts ) green Peas and Khoya (evaporated milk) . 4. heat 2 tbsp ghee again in the same pan. If you made this recipe, please be sure to rate it in the recipe card below. 6. For mushroom and cashew nut lovers, make the cashew mushroom makhana curry recipe. It is heavy on calories due to the presense of Makhana and Khoya. Great recipe for Khoya makhana matar. Show me for Add the tomato pulp, khoya and salt, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally. Then add water. 14. All the very best to you!! Recipe of Khoya Matar Makhana, Khoya Matar Makhana is a rich main course Punjabi dish that is heavy on calories and is often reserved for special occasions like weddings. if using almonds, then also use 18 to 20 almonds. Khoya Makhana is an exotic preparation of Makhana with the intriguing taste of ghee. 1. heat 1 tbsp ghee in a kadai or pan. If you want to serve some different gravy other than paneer to your guests and family, then Khoya Matar Makhana is the perfect recipe. Usually I roast them and keep in an airtight box. Combine the tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Missed out on our mailers?Our mailers are now online! Mar 28, 2018 - Khoya Matar Makhana Recipe with stepwise photos. thank you vinutha ???? I regularly try your recipes and this one is among my favorites…. The makhanas are deep-fried in ghee and cooked in a rich gravy, which has the t… YouTube Tweet. We have listed the simple and step by step procedure of making this delicious recipe at home. Makhana or fox nuts are always there in the kitchen. I cannot pin this recipe to one particular state/region but can safely say it is from North India. Remove and keep aside. Whenever, I would get khoya/mawa from the shops, I would end up adding it in the kulfi, barfi or gulab jamun. Add the curds and mix well. Aug 20, 2019 - Khoya Matar Makhana is a delicious creamy North Indian curry. Add the paneer cubes before you add the cream. The whole masala paste should reduce. Simmer till the gravy reaches the desired consistency which is neither thick nor thin. Like this Recipe?Pin it Now to Remember it Later. Please do not copy. 11. or about ¾ to 1 cup grated or crumbled khoya (mawa), - grated or finely chopped, or 60 grams onions, or 180 grams tomatoes, or ¾ cup tomato puree, or ½ inch ginger + 3-4 garlic cloves crushed to a paste in a mortar pestle, or deghi mirch or ½ teaspoon of any other variety of red chili powder. 2.  saute makhana till they turn crisp and the color changes to light golden. The richness of Khoya / mawa gives the gravy a milky and smooth touch. The way I make my everyday Punjabi gravy recipes and sabzis, minus the khoya and cream. Mix it properly so that all the Makhana gets coated with the chocolate. The main flavor and taste factor in this dish, comes from the khoya. A rich and tasty punjabi curry made with peas, fox nuts and khoya (mawa or evaporated milk). Also steam the peas before you start with the gravy. A rich main course gravy dish made using Makhana ( puffed lotus seeds / Fox nuts ) green Peas and Khoya (evaporated milk) . Jul 2, 2014 - Khoya Matar Makhana Recipe with stepwise photos. If adding ginger garlic paste, then add the tomato puree. Its dainty appearance and unique texture makes it appealing to even kids. Drain on an absorbent paper. Mix it well and give a quick boil. in fact from the recipes i have tried so far substituting khoya, almond powder or almond paste works very well instead of khoya. This shows how a nice person you are. Khoya Matar Makhana. Matar Makhana, Khoya Makhana Ingredients: 2 cups Makhana (aka Puffed Lotus Seeds) 1 cup Onions (roughly chopped) 1 cup Tomato Paste 4 tbsp Cooking Oil 1 … You can also roast the makhana with less amount of ghee or no fat. taste will be still good. Stir and add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder. The captivating flavour of ghee or no fat for small parties or during festive occasions makhana for. So far substituting khoya, a major taste profile will be created either make at home a simple... 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