Khoya Makhana curry recipe, How to make Khoya Matar Makhana

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: 

1. Add 2 chopped tomatoes, ½ inch ginger piece and 2 small cloves of garlic in a blender and make a puree.
   
2. Heat 1 tbsp ghee in a pan or kadhai and add 1 cup makhana to it.
   
3. Saute till crisp and the color changes to light golden brown. Remove and keep it aside.
   
4. Heat 2 tbsp. Ghee in the same pan. Then add finely chopped onions and saute till light golden.
   
5. Then add the tomato ginger garlic puree.
   
6. Stir and sauté till the fat leaves the sides of the mixture. Add turmeric powder, red chili powder, coriander powder and cumin powder.
   
7. Add grated or crumbled khoya.
   
8. Continue to sauté on low heat for 2 minutes or till the khoya melts.
   
9. Then add water. Stir and allow the curry to cook till it reaches the desired consistency. It should neither be thick nor thin.
   
10. Add the steamed matar/peas.
    
11. Add the roasted makhana.
    
12. Add garam masala and stir. Simmer for 3-4 minutes on a low flame. Now add cream and stir again. Switch off the flame.
    
13. Garnish with coriander leaves and serve hot with paratha or roti.
    

Khoya Matar Makhana recipe below:

khoya matar makhana Prep time Cook time Total  10 min  20 min  30min 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) 1 cup Makhana/fox nuts/lotus seeds ½ cup green peas/matar, fresh or frozen ¾ cup grated khoya/mawa/evaporated milk 2-3 medium sized tomatoes/ ¾ cup tomato puree 1 medium sized onion, finely chopped or grated ½ inch ginger piece 2-3 small garlic cloves ¼ tsp turmeric powder ½ tsp red chili powder or 1 tsp Kashmiri red chili powder or deghi mirch 1 tsp coriander powder 1 tsp cumin powder/jeera powder ½ tsp garam masala powder 2 tbsp. cream, low fat 1 tbsp. + 2 tbsp. Ghee for sautéing the makhana and for curry/gravy ½ to 1 tbsp. chopped coriander leaves ½ tsp sugar or as required (optional) Salt as required 1 cup water or as required  DIRECTION If you are using fresh peas, steam it till they are completely cooked. You can stem it in a steamer or pressure cooker or a pan. Add chopped tomatoes, ginger and garlic in a blender and make a puree. Heat 1 tbsp. ghee in a pan or kadhai. Add makhana and sauté 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 and 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. (If you are using frozen peas add it along with water, so that it will be cooked all along.) Add the steamed matar/peas and the roasted makhana. Stir and simmer for 3-4 minutes. On a low flame. Now add cream and stir again. Switch off the flame. Garnish with coriander leaves.  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.