Matar Makhana
Matar Makhana
Matar Makhana is a delicious Punjabi curry made with green peas and makhana (fox nuts) simmered in a rich and creamy gravy prepared with onions, tomatoes, ginger, garlic, cashew nuts and aromatic spices. Comforting, flavourful and satisfying, this restaurant-style curry pairs beautifully with naan, roti or jeera rice.
This popular North Indian dish is known by several names, including Matar Makhana, Makhane Ki Sabzi and Phool Makhana Curry. Moreover, it combines wholesome ingredients with a luxurious gravy, making it perfect for both everyday meals and special occasions.
Makhana, also known as fox nuts or lotus seeds, is a highly nutritious ingredient that is commonly enjoyed during fasting periods in India. Rich in fibre, protein, antioxidants and essential minerals, makhana makes a healthy addition to a balanced diet. As a result, it has become increasingly popular as both a snack and a cooking ingredient. I always keep a large container of roasted makhana at home because it makes a quick and healthy snack throughout the day.
The highlight of this Matar Makhana is its silky, flavour-packed gravy. Fresh onions, tomatoes, cashews and spices create a rich base, while cream adds a luxurious texture. Meanwhile, the roasted makhana absorbs the flavours of the gravy beautifully, resulting in a dish that is both comforting and indulgent. The addition of green peas provides sweetness and texture, creating the perfect balance of flavours.
Whether you are preparing a festive meal, cooking for guests or simply looking for a comforting vegetarian curry, this Matar Makhana Recipe is guaranteed to impress. Furthermore, the combination of creamy gravy, soft peas and flavourful makhana makes every bite truly irresistible.
What is Matar Makhana?
Matar Makhana is a popular North Indian curry made with green peas and makhana cooked in a rich onion, tomato and cashew-based gravy. The dish combines the delicate crunch of roasted fox nuts with a creamy and mildly spiced sauce.
Unlike many paneer or vegetable curries, Matar Makhana offers a unique texture because the makhana absorbs the flavours of the gravy while remaining light and airy. Consequently, it creates a comforting dish that is both satisfying and elegant.
Why You’ll Love This Matar Makhana Recipe
Rich and creamy restaurant-style curry
Perfect for festivals and special occasions
Nutritious and protein-rich ingredients
Easy to prepare with everyday pantry staples
Vegetarian and gluten-free
Pairs beautifully with rice and Indian breads
Delicious balance of texture and flavour
Moreover, the recipe comes together with simple ingredients that are easily available. In addition, the creamy cashew-based gravy elevates the dish without making it overly heavy. Finally, it is an excellent alternative to traditional paneer-based curries.
Ingredients You’ll Need
Makhana (Fox Nuts)
Makhana is the star ingredient of this recipe. Most importantly, it absorbs the flavours of the gravy while adding a unique texture to the dish.
Green Peas
Green peas provide natural sweetness and a pleasant bite. Furthermore, they complement the mild flavour of the makhana beautifully.
Onions
Onions create the flavour base of the curry and add depth to the gravy.
Tomatoes
Tomatoes bring acidity and balance the richness of the cashews and cream.
Cashew Nuts
Cashews create the silky, creamy texture that makes this gravy so luxurious.
Ginger and Garlic
These ingredients add warmth, aroma and depth of flavour.
Cream
Cream enhances the richness of the curry and helps create its smooth texture.
Spices
A blend of aromatic Indian spices adds warmth, complexity and authentic Punjabi flavour.
Serving Suggestions
Serve Matar Makhana with:
Jeera Rice
Steamed Basmati Rice
Naan
Butter Naan
Tandoori Roti
Laccha Paratha
Alternatively, serve it as part of a festive Indian meal. Likewise, it pairs wonderfully with dal and pulao for a complete vegetarian feast.
What Makes This Recipe Special?
Matar Makhana stands out because of its unique combination of roasted fox nuts and creamy Punjabi-style gravy. Unlike many rich curries that rely heavily on paneer, this recipe uses makhana to create an equally satisfying dish with a distinctive texture.
Moreover, the combination of peas, cashews and aromatic spices delivers layers of flavour in every bite. As a result, the curry feels both indulgent and wholesome at the same time.
Storage and Reheating
Store leftover Matar Makhana in an airtight container in the refrigerator for up to 2 days.
When reheating, warm the curry gently over low heat and add a splash of water if required. However, avoid prolonged boiling, as the makhana may become too soft.
Matar Makhana Recipe FAQs
What are makhana?
Makhana, also known as fox nuts or lotus seeds, are edible seeds harvested from the lotus plant. They are widely used in Indian cooking and snacking.
Is Matar Makhana healthy?
Yes. Makhana contains fibre, protein and antioxidants, while green peas contribute additional vitamins and minerals. As a result, this dish can be part of a balanced diet.
Can I make Matar Makhana ahead of time?
Yes. The gravy can be prepared in advance and reheated when needed. For the best texture, add the roasted makhana shortly before serving.
Can I make this curry without cream?
Absolutely. Although cream adds richness, you can omit it or substitute it with yoghurt or milk.
What should I serve with Matar Makhana?
Jeera rice, naan, roti and paratha all pair beautifully with this curry.
Other recipes you might like to try are
Ingredients
For Roasting Makhana
2 teaspoons ghee/ clarified butter
100 grams makhana (foxnuts)
For The Gravy Base
2 teaspoons oil
1 cup finely sliced onions
2-3 green chillies
1 inch ginger piece
4-5 garlic cloves
2 cups roughly chopped tomatoes
4-5 dry Kashmiri red chillies
2 tablespoon cashew nuts
1 cup water
Salt to taste
1 bay leaf
1 inch cinnamon stick
1 black cardamom
4-5 black pepper corns
For The Gravy
2 tablespoons oil
2 teaspoons butter
1 teaspoon Kashmiri red chilli powder
¼ cup milk
1 teaspoon garam masala
1 tablespoon kasuri methi
2 teaspoons cream
1 cup boiled peas
2 tablespoons finely chopped coriander leaves
Directions
Soak the whole red chillies in warm water for 10 minutes.
Heat ghee in a pan and add makhana. Roast the makhana on medium heat for 4-5 minutes, stirring frequently. Roasting on medium heat is very important. If you roast them on high heat, they will not be crunchy from the inside. Once roasted and crunchy, remove on a plate and let them cool down to room temperature. The makhana will become crunchy as they cool down.
Heat the oil in a pan and add onions, green chillies, ginger, garlic cloves, tomatoes, cashew nuts, soaked red chillies, whole spices and salt. Add 1 cup water and cook on medium heat for 5-6 minutes or until the tomatoes turn mushy.
Once cooked, remove the whole spices and blend the onion and tomatoes to a fine smooth puree.
Heat oil in a pan and add the bay leaf and red chilli powder. Add the tomato onion puree, milk, garam masala, kasuri methi, mawa/khoya, cream and peas. Cover and cook for 5-6 minutes on medium heat. You can add some water to adjust the consistency of the gravy.
Once the gravy is cooked for 5-6 minutes, add the roasted makhana and coriander leaves. Cook for 1 minute and serve.
