Matar Makhana |
Ingredients
1 cup peas - boiled
1 cup makhana
1 tsp salt or to taste1 tsp red chilli powder
1 tsp tandoori chicken masala
1 tsp dhania jeera powder
1 tsp jeera powder
1 tsp haldi or turmeric powder
1 tbsp oil
1 tbsp khus khus
1 tbsp magaz
1 tbsp fresh cream
1 tbsp kasoori methi
3 tomatoes - boiled and pureed
1 onion - chopped finely
2 tsp ginger garlic paste
Heat butter in a heavy bottomed pan, add kasoori methi and cook for a minute. Add onions and cook till they turn pinkish. Add ginger-garlic paste and mix well. Cook for 2-3 minutes. Add salt and all the above spices. Mix well and cook for a minute. Add tomato puree and mix it well with the masala, cook till puree gets completely soaked and becomes little thick and you get a rich deep red color. Add khus khus and magaz paste and mix well. Cook it for 2-3 minutes. Add 2 cups water and add peas and makhana, add sugar, give it a boil and cook it on low flame till the gravy becomes thick.
At serving time, before heating the gravy, add cream and mix well. Cook it for 2-3 minutes and serve it hot with rice or roti.
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