Makhana Matar Curry
Veg
Vegan
Foxnuts (makhana) and green peas simmered in a light tomato-ginger gravy — a festive Mithila preparation that showcases the region's signature ingredient, the lotus seed harvested from the Darbhanga wetlands.
Cuisines
Bihari
Maithili
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | makhana (fox nuts) |
| 1 cup | green peas |
| 2 tablespoons | ghee |
| 1 teaspoon | cumin seeds |
| 1 medium | onion, finely chopped |
| 2 medium | tomatoes, pureed |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | garam masala |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat 1 tablespoon of ghee in a pan and roast the makhana until they are crisp and golden. Remove and set aside.
- 2 In the same pan, add the remaining ghee and heat it.
- 3 Add cumin seeds and let them splutter.
- 4 Add the chopped onions and sauté until they turn golden brown.
- 5 Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
- 6 Add the tomato puree and cook until the oil starts to separate from the mixture.
- 7 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.
- 8 Add the green peas and a little water. Cover and cook until the peas are tender.
- 9 Add the roasted makhana and garam masala. Mix well and cook for another 2-3 minutes.
- 10 Garnish with fresh coriander leaves and serve hot.
Tips
For a richer taste, you can add a splash of cream or milk towards the end of cooking.