मटर मखाना करी | Matar Makhana Curry | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

MATAR MAKHANA CURRY
This delicious curry made with fresh green peas and puffed lotus seeds that blend so well together and provide a fusion of textures and flavours that will definitely make you happy!

Ingredients

½ cup fresh green peas, blanched
2 cups puffed lotus seeds (makhana)
4 tsps ghee
1 star anise
1 inch cinnamon stick
2 green cardamoms
1½ tsps cumin seeds
2 tsps poppy seeds (khuskhus)
2 tbsps melon seeds (magaj)
10-12 cashew nuts
2-3 green chillies, slit
1 tbsp ginger-garlic paste
1 large onion, finely chopped
¼ cup thick yogurt
Salt to taste
½ tsp dry fenugreek leaves (kasuri methi)
1 tbsp fresh cream + for drizzling
Fresh coriander sprig for garnish
Chapattis to serve

Method

1. Heat 2 tsps ghee in a non-stick pan, add star anise, cinnamon stick, green cardamoms, ½ tsp cumin seeds, poppy seeds, melon seeds and cashew nuts and sauté for 1 minute on medium heat. Add 1½ cups water and boil for 4-5 minutes.
2. Take the pan off the heat and set aside to cool slightly.
3. Dry roast puffed lotus seeds till crisp. Set aside.
4. Put the boiled mixture into a blender jar, add ½ cup water and blend to a fine paste.
5. Heat remaining ghee in the same non-stick pan, add remaining cumin seeds and let them change colour.
6. Add green chillies and ginger-garlic paste and sauté for 1 minute. Add onion and mix and sauté till translucent.
7. Add the blended paste, mix, cook for 1-2 minutes. Add yogurt and salt and mix, cook for 1-2 minutes.
8. Add ¾ cup water, mix and cook for 1-2 minutes. Add puffed lotus seeds, green peas blanched and mix well.
9. Add ½ cup water, mix and cook for 1-2 minutes. Add kasuri methi, mix and cook further for 1-2 minutes.
10. Drizzle fresh cream on top and take the pan off the heat. Transfer into a serving bowl, garnish with coriander sprig and serve hot with chapattis.

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