Matar Makhana Curry is a creamy rich curry made with foxnuts and green peas, cooked in a thick sauce of onions, tomatoes, ginger and garlic. I have added paneer also.
STEP 1.👉Clean and wash peas and assemble all the ingredients.
STEP 2.👉Dry roast makhana on a griddle till pinkish and transfer it in a plate. Keep aside.
STEP 3.👉Peel wash and Chop and grind onion, ginger, garlic, green chilli and tomatoes to a fine paste.
STEP 4.👉Heat oil in a pressure cooker. Add cumin seeds and cloves and when cumin seeds splutter add grinded paste and cook on low flame till oil leaves the sides. Add salt, red chilli powder, coriander seeds powder, turmeric powder and peas, paneer and makhana. Roast for 2 minutes. Add 1 glass water and place the lid and cook till 3-4 whistles and switch off the flame.
STEP 5.👉Let pressure releases automatically. Open the lid and add garam masala and chopped coriander leaves.
STEP 6.👉Serve hot with chapatti or parantha.
Nutrition value
287
calories per serving
12 g Fat14 g Protein33 g Carbs3 g FiberOther
Current Totals
12 g Fat
14 g Protein
33 g Carbs
3 g Fiber
MacroNutrients
Carbs
33 g
Protein
14 g
Fiber
3 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
209 mg
Iron
3 mg
Vitamin A
315 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
87 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
112 mg
Manganese
1 mg
Phosphorus
348 mg
Selenium
7 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment