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Home » All Recipes » Makhane ki Subzi

Makhane ki Subzi

Oct 13, 2018 | Last Updated: Sep 22, 2023 | by Swati

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Makhane Sabji recipe in creamy gravy with peas and cashew nuts | Learn how to make Makhana Matar and Kaju ki subzi

Delicious, no onion, no garlic easy Makhane Ki Sabji is rich curry perfect for festivals and parties, made with Makhana/Lotus Seeds, Green Peas and Cashew nuts in tomato based gravy.

Makhane ki Sabji

Makhane Ki Sabji, is an ultimate delight from North Indian states especially U.P and Bihar. The dish is mostly prepared during festivals, functions and parties for special occasions.

Traditionally, Makhane (Fox Nuts/Lotus Nuts), Matar (Peas), Kaju (Cashew Nuts) are fried in ghee (Indian Clarified Butter) and then added to a rich Khoya (evaporated milk solids) gravy made with tomatoes without or without onions. This dish has lot calories as the gravy is prepared in Ghee and Khoya and has Kaju and Makhane. But trust me it is worth giving a try and you will always include it in your menu on special occasions.

Here I am presenting to you the low-calorie version where I skip deep-frying the nuts and add milk powder instead of khoya. MAny times Khoya is not available and also for daily meals when we want something light not very rich food. But, yes whenever I make it for some party or special guests then once in a while I lightly roast the nuts in ghee and add khoya. Depends on the occasion.

Also, I have adapted making no-onion no-garlic version of it and keep it on the semi dry side, we like it this way and enjoy with hot chapatis, pooris or paranthas.and

Ingredients for Makhane Ki Subzi

Makhane or Lotus Seeds / Fox Nuts are one of the most nutritious ingredients.For nutritional benefits of Makhane and other recipes using these healthy seeds, checkout Makhana-The Super Food.

You can use fresh Peas if available or use frozen. Green peas are rich source of protein, and minerals like potassium, magnesium and calcium.

Khoya adds rich texture to this dish.I have used milk powder in recipe. Desi ghee and whole Indian spices(cardamom, bay leaf, cinnamon stick, whole black peppers and cloves) make the dish so aromatic and heavenly divine.

Tomatoes add the much-needed tanginess and a nice color to the dish. Many people skip tomatoes and make this curry with khoya and cream. My family loves tomato based curries especially kids, so I add it in this curry.

I add Kitchen King Masala to the dish instead of garam masala. It adds up the flavor in the dish. It is available at all the Indian Grocery stores. If you don't have this masala you can add garam masala or my home-made Kadhai masala mix.

How to make Makhane Ki Subzi

Detailed Ingredients and Method in Recipe Card

If you want to increase the gravy then increase tomatoes, ¼ Cup of milk powder to 1/2 cup milk powder. Add water and cream(if adding) accordingly to adjust the consistency.

I use desi ghee to make this dish, you can use any flavorless oil.

Roast nuts nicely till they give aroma.

After adding milk powder add water and mix it well to avoid lump formation. You can add 1/4 cup crumbled khoya instead of milk powder.

Please refer to the pics below for the process of making the dish.

I have roasted cashews that I added to the dish, pic missing below. Roast the un-roasted cashews.

Roast Fox Nuts/Lotus Seeds
Boil Peas for 2-3 minutes
Add ghee, cumin seeds and whole spiceswhole spices and
Add peas
Mix well and add 3-4 tbsp of water and cook for 2 min
Add nuts
Add coriander powder, garam masala and red chilli powder
Take milk powder
Add to tomato masala
Puree together tomatoes , ginger and green chilies and add to the panCook till the oil starts to seperate
Mix well
cover and cook peas for 32-3 min.
Mix well and cool
Add dry roasted and crushed dry fenugreek leaves(kasuri methi)
Mix well and subzi is ready!!
Add 2-3 tbsp of cream
Makhane ki Sabji

Serving Suggestions

It goes well Poori, Paratha and chapatis.

I also serve it with Naan, Laccha Paratha, Methi Paratha.

Add more gravy and it goes well with Jeera rice, or pair it with Moti Pulao for festive treat.

This is no-onion no-garlic recipe so can be enjoyed by those who have onion and garlic restrictions in their diet. You can also make it during Navratri if you avoid onion and garlic in your diet. Add tomatoes as per your preference fasting food. It also is gluten-free.

When it is festival time or any special occasion, have guests coming over do make this easy curry with readily available ingredients at home.

Recipe Card for Makhane Matar Kaju Ki Subzi

Makhane ki Subzi

Makhane ki Subzi

Swati
Rich and Creamy Makhane Ki Subzi Recipe in a no onion no garlic tomato based gravy for festive and special occasions.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Main
Cuisine North Indian
Servings 4

Equipment

  • Kadhai / Pan
  • Ladle

Ingredients
  

  • 1 Cup Lotus Seeds/Fox Nuts(Makhane)
  • ¾ Cup Peas (Matar)
  • ¼ Cup Cashew Nuts (Kaju) or as preferred
  • 3-4 Tomatoes(Medium) or use Tomato Sauce
  • 1" piece Ginger
  • 1-2 Green Chilies
  • ½ tsp Cumin Seeds (Jeera)
  • 1 tsp Coriander Powder (Dhaniya Powder)
  • ½ tsp Red Chilli Powder(Lal Mirch Powder) or as per spice level
  • 1-2 tsp Kitchen King Masala(optional) use 1 tsp if using garam masala
  • ½ - 1 tsp Garam Masala (if not using Kitchen King Masala)
  • ¼-½ Cup Milk Powder
  • 1 tsp Jaggery/Sugar
  • ¼ tsp Dried Fenugreek Leaves

Whole Spices

  • 1 Big Cardamom
  • 1 Bay Leaf
  • 1 Cinnamon (small stick)
  • 3-4 Black Pepper
  • 3-4 Cloves
  • Salt as per taste
  • 2 tbsp Oil

Instructions
 

  • Dry roast kaju and makhane separately. If you want, you can deep fry or lightly fry in a tbsp of oil.
  • Boil the peas for a minute or till these are soft. You can pressure cook peas to one whistle in Indian Pressure Cooker.OR use frozen peas.
  • Puree tomato, ginger and green chilies. You can use tomato sauce/puree. Grind ginger and green chillies separately.
  • In a heavy bottomed pan, heat oil.Add cumin seeds when the seeds splutter, add tomato gravy and sugar/jaggery, cook till the oil starts separating.
  • Add coriander powder, red chili powder, kitchen king or garam masala(if not adding kitchen king). Cook the masala for 2-3 minutes.
  • Add milk powder and mix well. Add 2-3 Tbsp of water so that the milk powder mixes well into the masala.
  • Add peas and ½ cup water, cover the pan and cook peas for another 2-3 minutes.
  • After that add lotus seeds(makhane) mix well in masala/gravy and add cashews.Add some water if the gravy is too thick and finally add 2 Tbsp of cream.
  • Dry roast dry fenugreek leaves(kasuri methi), crush it and add to gravy and mix.
  • Serve hot with chapatis/pooris, ajwain paratha or naan.

Notes

Homemade Garam Masala Recipe link
You can also use Tomato Sauce/Puree in the recipe. Pls do not add Tomato Ketchup.
Keyword Makhane Matar Aur Kaju Ki Subzi
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!
Makhane ki Subzi

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Comments

  1. mayurisjikoni

    January 26, 2019 at 3:17 pm

    Such a rich and delicious looking curry. I love makhana and wouldn't mind having this curry as often as possible.

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  2. Jagruti Dhanecha

    January 04, 2019 at 8:45 am

    I tried this dish in India in a restaurant and loved it. Flavourful combination and lip-smacking curry with such a gorgeous ingredients.

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  3. theyellowdaal

    January 03, 2019 at 11:47 am

    I have yet to try something like this. Seems so rich and flavorful. Mostly seen this veg in weddings.

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  4. jayashreetrao

    January 03, 2019 at 4:58 am

    Lovely combination and good to see makhane in a curry. Need some hot rotis to finish it.

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  5. Lata Lala

    January 02, 2019 at 11:03 am

    Makhaane matar aur kaju ki sabzi looks delicious. This is a perfect recipe for parties or for the festival season when you just want to indulge.
    Lovely share.

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  6. Geetha Priyanka

    January 02, 2019 at 10:25 am

    Makhane, kaju and peas combo sounds interesting. Though I have tasted kaju curry in restaurants in India, I have never tried at home. I can imagine the creamy texture and scrumptious taste of this curry. Lovely recipe.

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  7. godhanmasala

    November 30, 2018 at 11:08 am

    Amazing recipe. Sharing it!

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    • FoodTrails

      November 30, 2018 at 12:27 pm

      Thank you!! ?

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      Reply
  8. Rachna Khanna

    October 13, 2018 at 3:38 pm

    Looks delicious!!!will definitely try

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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