Makhane Matar aur Kaju Ki Subzi

Makhaane Matar aur Kaju Ki Subzi

Makhaane Matar Aur Kaju Ki Subzi 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 Makhaane (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 Makhaane. 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. 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. Also, I have adapted making no-onion no-garlic version of it and keep it on the drier side, we like it this way and enjoy with hot chapatis or paranthas. It pairs awesomely Pooris!! and if you increase the curry in the dish it goes well with Jeera rice too.

Makhane Matar Aur Kaju Ki Subzi


Khoya adds rich texture to this dish, 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. 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 instead.

Makhanne_Matar_Kaju ki sabzi

Let’s see how I make this yumm… Makhane Matar Aur Kaju Ki Subzi

Makhaane Matar Aur Kaju Ki Sabzi

  • Servings: 2
  • Print

Ingredients

  • Lotus Seeds/Fox Nuts(Makhane)- 1/2 Cup
  • Peas (Matar)- 3/4 Cup
  • Cashew Nuts (Kaju)- 1/4 Cup
  • Tomato- 3
  • Ginger 1″ piece
  • Green Chilies- 1-2
  • Cumin Seeds (Jeera)- 1 Tsp
  • Coriander Powder (Dhaniya Powder)- 1-2 Tsp
  • Red Chilli Powder(Lal Mirch Powder)- 1/2 Tsp(or as per spice level)
  • Kitchen King Masala(optional)- 1 Tsp
  • Garam Masala- ½ – 1 Tsp(if not using Kitchen King Masala)
  • Milk Powder 3-4 Tbsp
  • Sugar-1 Tsp
  • Whole Spices/Garam Masala
    • Big Cardamon-1
    • Bay Leaf-1
    • Cinnamon – 1″
    • Black Pepper 3-4
    • Cloves- 3-4
  • Salt as per taste
  • Oil- 2 Tbsp

Directions

  1. Dry roast the nuts separately. If you want, you can deep fry or lightly fry in a tbsp of oil.
  2. Boil the peas for a minute. I have used frozen peas here. If using fresh peas, cook peas till these are soft.
  3. Puree tomato, ginger and green chilies.
  4. In a heavy bottomed pan, heat oil.
  5. Add cumin seeds when the seeds splutter, add tomato gravy and sugar, 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.
  6. Add milk powder and mix well. Add 2-3 Tbsp of water so that the milk powder mixes well into the masala.
  7. Add peas and 1/4 cup water, cover the pan and cook peas for another 2-3 minutes.
  8. After that add lotus seeds(makhane) mix well in masala/gravy and add cashews.
  9. Add some water if the gravy is too thick and finally add 2 Tbsp of cream.
  10. Dry roast dry fenugreek leaves(kasuri methi), crush it and add to gravy and mix.
  11. Serve hot with chapatis/pooris, ajwain parantha or naan.

temp-2055

If you want to increase the gravy then replace 3 tomatoes to 4-5, 3-4 tbsp of milk powder to 1/2 cup milk powder. Add water and cream accordingly to adjust the consistency.

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

Roast the nut well.

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

Please refer to the pics below for the process of making the dish. This is how I made this yummy and rich dish. I have roasted cashews that I added to the dish, pic missing below. Roast the un-roasted cashews.

This is no-onion no-garlic recipe so can be enjoyed by those who have onion and garlic restrictions in their diet. It also is gluten-free.

It’s festival time so make and enjoy with your loved ones Goes well with any side bread of your choice. Stuff some of it in the dinner roll and enjoy the meal!!

Makhane Ki Subzi

 

Do give your feedback about the recipe and whenever you make it do post a pic of it on FB page or tag me on Instagram. Pin the recipe to make it anytime later and keep coming back to the blog for more interesting recipes and food stories.

Follow the blog to keep in touch with the updates on new posts and share it with your loved ones.

Thanks for stopping by!!

 

 

 

 

 

 

Advertisements

Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

12 thoughts

  1. 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.

  2. 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.