Delicious Matar Makhana Recipe Without Cashews or Cream

Prepare a Healthy Matar Makhana

When it comes to making *Matar Makhana* (a curry featuring peas and fox nuts), many believe it necessitates a lot of cashews and cream. However, what if we told you that you can achieve that authentic "wedding-style" flavor right in your kitchen without using any cashews or cream?

Today, we will create this royal dish using a unique method that is both health-conscious and budget-friendly. We will employ a simple kitchen trick to thicken the gravy. Let’s dive into the straightforward, step-by-step recipe.

Ingredients for Matar Makhana

**Ingredients for Matar Makhana**
Fox nuts (*Makhana*): 2 cups
Green peas: 1 cup (fresh or frozen)
Oil or *Desi Ghee*: 2–3 tablespoons
**For the Gravy:**
Onions: 2 (finely chopped or grated)
Tomatoes: 3 (pureed in a blender)
Ginger-garlic paste: 1 tablespoon
Gram flour (*Besan*): 1 teaspoon (this gives the gravy a thick, creamy texture)
Fresh yogurt (*Dahi*): ½ cup (whisked well; ensure it isn't too sour)
**Spices:**
Cumin seeds (*Jeera*): 1 teaspoon
Asafoetida (*Hing*): 1 pinch
Bay leaf: 1
Turmeric powder: ½ teaspoon
Coriander powder: 1½ teaspoons
Kashmiri red chili powder: 1 teaspoon (for a vibrant color)
Garam masala: ½ teaspoon
Dried fenugreek leaves (*Kasuri Methi*): 1 tablespoon (crushed between your palms)
Salt: To taste

Step-by-Step Method for Matar Makhana

**Method for Making Matar Makhana**
Begin by heating a pan (*kadhai*) on the stove and adding 1 tablespoon of *ghee*. Toss in the fox nuts (*makhana*) and roast them over low heat for about 4–5 minutes until they become crispy. Once done, transfer them to a plate.

Next, pour in another 2 tablespoons of oil or *ghee* into the same pan. When the oil is hot, add asafoetida (hing), cumin seeds, and a bay leaf. After the cumin seeds start to splutter, incorporate the finely chopped onion and sauté until it turns golden brown. Then, add the ginger-garlic paste and sauté for an additional minute to eliminate the raw aroma.

Here’s where our secret ingredient comes into play. Introduce 1 teaspoon of gram flour (besan) to the sautéed onions and roast it on low heat for 1–2 minutes. The gram flour will provide the gravy with an incredible thickness and flavor, ensuring you won’t miss the cashews.

After roasting the gram flour, pour in the tomato puree. Add turmeric powder, coriander powder, Kashmiri red chili powder, and salt to taste. Sauté this mixture until the oil starts to separate from the edges of the masala.

Once the masala is well-cooked, lower the heat significantly or turn off the flame. Now, add the whisked fresh yogurt and stir continuously. It’s essential to keep stirring to prevent the yogurt from curdling. After cooking for 2–3 minutes, you will see the gravy develop a rich, creamy sheen and color.

Add the green peas to the gravy and mix thoroughly. Then, pour in about 1 to 1.5 cups of water, or as needed. Cover the pan and allow the peas to cook over medium heat for 5–7 minutes until they soften.

Once the peas are tender and the gravy reaches your desired consistency, add the roasted fox nuts (makhana), garam masala, and dried fenugreek leaves (kasuri methi). Mix everything well and cook for just another 2 minutes. Avoid overcooking after adding the fox nuts, as they may become too soft and lose their crunch.

Your piping hot Shahi Matar-Makhana dish—prepared without cashews or cream—is now ready. Garnish with finely chopped fresh coriander leaves before serving. This delightful dish pairs wonderfully with naan, lachha paratha, puri, or jeera rice. Anyone who tries it will surely sing your praises.

Enjoy Your Dish

PC Social Media