Khoya Matar Makhana
Khoya Matar Makhana
HOW TO MAKE KHOYA MATAR MAKHANA
step by step
Step 1 :heat 1 tbsp ghee in a kadai or pan. Add makhana/lotus seeds.
Step 2 :saute makhana till they turn crisp and the color changes to light golden. Remove roasted makhana and keep aside. Please note that the makhana will absorb all the ghee. You can also roast the makhana with less amount of ghee or no fat.
Step 3 :Blitz chopped tomatoes, garlic, ginger in a blender and prepare a smooth paste.
Step 4 :heat 2 tbsp ghee again in the same pan. Then add finely chopped onions and saute till light golden or golden
Step 5 :Add the ground tomato-ginger-garlic paste.
Step 6 :Stir and add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder.
Step 7 :stir often and saute till the fat leaves the sides of the mixture. The whole masala paste should reduce. The consistency should be like the pic below.
Step 8 :Add crumbled khoya (mawa or evaporated milk).
Step 9 : Mix.
Step 10 :Continuously stir and saute till the khoya melts.
Step 11 :Then add water. Simmer till the gravy reaches the desired consistency which is neither thick nor thin.
Step 12 : Also steam the peas before you start with the gravy. This should be the first step ideally. The peas have to be cooked till tender as we are not going to cook the peas later.
Step 13 :Add the steamed or cooked peas and the roasted makhana to the gravy.
Step 14 :Add both salt & sugar. Simmer for 3 to 4 mins on a low flame.
Step 15 : When you see some fat floating on top, add cream.
Step 16 : stir well and switch off the flame.
Step 17 :garnish with coriander leaves. Serve khoya matar makhana hot with rotis or naan or kulcha or paratha or steamed basmati rice or cumin rice.
