Khoya
matar makhana is a rich main course dish. In Maharashtra and Gujrat, evaporated
dried milk is known as 'mawa', while in northern part of India it is known as 'khoya'. It is used in making many sweets and delicacies.
Makhana
or lotus seeds or fox nuts are a healthy snack, so they are always there in my
pantry. I usually make roasted makhana and keep in an air tight box, for
snacking it any time of the day. You can make this curry by substituting
makhana with paneer (cottage cheese); or if you don’t have either, then simply
make the curry with peas and khoya.
I
also make the makhana curry in different way, in which I don’t add khoya or
onion garlic. That version is light and simple and can also be served for
fasting/vrat. I will soon update it on blog.
Khoya/mawa can be made at home or get it from store. On my blog i have a quick recipe of making khoya at home using milk powder. So if khoya is not readily available at your place you can prepare it beforehand at home. Khoya give a rich creamy texture to
the curry along with subtle sweetness. So it becomes the main flavor and taste
factor in this dish.
I
have listed below the step by step procedure of making this recipe. In this
recipe, I have tried to reproduce the restaurant style recipe at home. The
curry is mildly spicy with light sweet and tangy notes. You can make it for
potluck or small party or any special occasion and see the difference.
Step by step khoya
matar makhana recipe:
- Add 2 chopped tomatoes, ½ inch ginger piece and 2 small cloves of garlic in a
blender and make a puree.
- Heat 1 tbsp ghee in a pan or kadhai and add 1 cup makhana to it.
- Saute till crisp and the color changes to light golden brown. Remove and keep it aside.
- Heat 2 tbsp. Ghee in the same pan. Then add finely chopped onions and saute till light golden.
- Then add the tomato ginger garlic puree.
- Stir and sauté till the fat leaves the sides of the mixture. Add turmeric powder, red chili powder, coriander powder and cumin powder.
- Add grated or crumbled khoya.
- Continue to sauté on low heat for 2 minutes or
till the khoya melts.
- Then add water. Stir and allow the curry to cook till it reaches the desired consistency. It should neither be thick nor thin.
- Add the steamed matar/peas.
- Add the roasted makhana.
- Add garam masala and stir. Simmer for 3-4 minutes on a low flame. Now add cream and stir again. Switch off the flame.
- Garnish with coriander leaves and serve hot with paratha or roti.
Khoya Matar Makhana
recipe below:
Khoya
matar makhana- a North Indian curry made with khoya, peas and lotus seeds .
AUTHOR:
Monali
RECIPE
TYPE: Main
CUISINE:
North Indian
SERVES:
3-4
INGREDIENTS (measuring cup used, 1 cup=237
ml)
DIRECTION
NOTES
If you
want to substitute makhana with paneer, then you may require 200 to 250 gm of
paneer/cottage cheese.
SERVING SUGGESTION
Khoya
matar makhana tastes best with naan or kulcha or paratha. It can also be
served with roti or jeera rice.
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