Saturday, July 25, 2015

Sukha Matar Makhana

 Sukha Matar Makhana is a delicious dish made with Peas and Makhana in a rich Cashew and Khus
 Khus gravy. Tastes brilliant with Paratha!


1 tbsp Oil
200 gms frozen Peas
1 cup Makhana
1 tbsp Ghee
Half stick of Cinnamon
Seeds of 3-4 Cardamom
1 tsp Salt or to taste
1 tsp Red Chilli
1 tsp Garam Masala
1 tsp Sugar
1 tbsp desiccated Coconut
1 Onion
1 tbsp broken Cashews
1 tbsp Khus Khus
Milk if required


Roast Makhana - Heat half tbsp Ghee in a kadhai and add makhana. Roast it till done for a few minutes. Keep them aside and now prepare the gravy.

Soak Khus Khus and Cashew together in warm water for half an hour minimum.

Grind soaked Khus Khus and Cashew together in a smooth paste. Add half cinnamon stick and cardamom seeds in the paste grind it together. Then add desiccated coconut and grind it into a fine paste. Add little milk, if the paste is too thick.

Cut an onion into four pieces and grind it into a smooth paste, add little water if required.

Heat Oil in a Kadhai, add the onion paste and cook for 2-3 minutes. Add ginger - garlic paste and cook on low flame till the colour turns godliness and starts leaving oil.

Add the above prepared Khus Khus - Cashew Paste and mix in well. Cook on low flame for 5 minutes. Add salt and garam masala and let it cook for 10 minutes on low flame. Add red chilli powder and mix in well. Cook till the masala thickens and turns deep in color. Cook for 10 - 15 minutes. Add one glass hot water and mix in the water and masala well. Give it a boil and then cook on low flame. After 7-8 minutes, add sugar and mix well. Then add makhana and peas and let it cook on low flame till the gravy thickens and coats the makhana and peas well.

Serve hot with Roti or Paratha, tastes yum!

Happy Cooking & Happy Eating



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