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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.
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Prep Time 15 minutes
Cook Time 15 minutes
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
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