Kaju matar makhana Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and saut茅 until golden brown.
• STEP 3.Add ginger-garlic paste, green chili, and tomato puree. Cook until the oil separates.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 5.Add cashews, green peas, and makhana. Cook for a few minutes.
• STEP 6.Add water and salt. Cover and simmer until the cashews and peas are cooked.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soak the cashews in warm water for 15 minutes before adding them to the curry. This will make them soft and creamy.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• If you prefer a thicker curry, you can add a tablespoon of cashew paste or cream.
• To make it more nutritious, you can add vegetables like carrots or bell peppers.

Storage and Serving

• Leftover Kaju Matar Makhana can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the dish hot with rice or roti for a complete meal.