Sunday, June 1, 2014

Matar Makhana

Matar Makhana


1 tbsp butter
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


Make a paste of khus khus and magaz. Soak them in little water for half an hour. Boil it for a minute and let it cool. Grind it into a fine paste.

Heat oil in a frying pan and fry makhana in it till it turns golden brown. Remove it from heat and soak it in hot water till it is to br added in the gravy.
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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