Makhane Matar Aur Kaju Ki Subzi,no-onion no-garlic recipe with Makhana/Lotus Seeds, Green Peas and Cashew nuts in tomato gravy.
Makhane 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, 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. 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 semi dry side, we like it this way and enjoy with hot chapatis or paranthas. It pairs awesomely with Pooris too!! and if you increase the curry in the dish it goes well with Jeera rice, or pair it with Moti Pulao for a festive treat.
Ingredients for Makhane Matar Aur Kaju Ki Subzi
Makhane or Lotus Seeds/Foxnuts 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.
Let’s see how I make this yumm… Makhane Matar Aur Kaju Ki Subzi
Makhaane Matar Aur Kaju Ki Sabzi
- 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
- Dry roast the nuts separately. If you want, you can deep fry or lightly fry in a tbsp of oil.
- Boil the peas for a minute. I have used frozen peas here. If using fresh peas, cook peas till these are soft.
- Puree tomato, ginger and green chilies.
- In a heavy bottomed pan, heat oil.
- 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.
- 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 1/4 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 parantha or naan.
If you want to increase the gravy then replace 3 tomatoes to 4, 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 nuts nicey till they give aroma.
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. You can also make it during navarati if you avoid onion and garlic in your diet. Add tomatoes as per your preference fasting food. It also is gluten-free.
It’s festival time so make and enjoy with your loved ones. It goes well with any bread of your choice. Stuff some of it in the dinner roll and enjoy the meal!!
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