Punjabi Makhana Matar Sabzi Punjabi Makhana Matar Sabzi

Punjabi Makhana Matar Sabzi

Punjabi Makhana Matar Sabzi (Foxnut & Green Pea Curry)

This rich, tomato-onion based curry is a wedding staple in North India. The makhanas act like little sponges, soaking up the tangy and spicy gravy. The addition of whole cardamom in the tempering stage gives the curry a wonderful, restaurant-style aroma.

Ingredients

  • 2 cups Makhanas

  • 1 cup green peas (fresh or frozen)

  • 2 medium onions, finely chopped

  • 3 medium tomatoes, pureed

  • 1 tbsp ginger-garlic paste

  • 2 Thanker Harvest Whole Cardamom pods

  • 1-inch cinnamon stick and 2 cloves

  • 1 tsp cumin seeds

  • 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder

  • 1/2 tsp garam masala

  • 2 tbsp oil or ghee

  • 2 tbsp fresh cream

  • Salt to taste

Instructions

  1. Crisp the Makhana: Dry roast the makhanas in a pan on low heat until they are crunchy (about 5 minutes). Set aside.

  2. Temper the Spices: Heat oil or ghee in a pan. Add the cumin seeds, cinnamon, cloves, and Thanker Harvest cardamom pods. Let them crackle.

  3. Sauté the Base: Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.

  4. Cook the Masala: Pour in the tomato puree. Add the turmeric, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.

  5. Simmer the Curry: Add the green peas and 1.5 cups of water. Cover and simmer for 8-10 minutes until the peas are tender.

  6. Final Touch: Add the roasted makhanas, garam masala, and fresh cream. Simmer for just 2 minutes (do not overcook, or the makhanas will become entirely mushy). Garnish with coriander and serve hot with rotis or jeera rice.

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