10 February, 2016

Makhana Matar

Makhana : 2 cups (approx 100 gms)
Matar ( green peas) : 1/2 cup
Tomatoes: 2 large
Ginger paste: 1.5 tablespoon
Garlic paste :1 tablespoon
Cumin seeds (jeera): 1/4 teaspoon
Red Chilli : 1
Curry powder: 2 Tablespoon
Turmeric powder (haldi): 1/4 teaspoon
Red chilli powder: 1/4 teaspoon
Salt to taste
Ghee for frying makhana: 2 tablespoon
Oil for cooking :3 tablespoon

In a large pan, roast makhana in ghee till it starts turning a little brown. Keep stirring it in between to avoid it from getting charred. Turn off the heat and bring it off the pan.
Puree the tomatoes in a blender.
In a kadahi, take oil. Allow it to heat. Add jeera and dry red chilies. Once the seeds starts spluttering, add ginger garlic paste and tomato puree. Add curry powder, turmeric powder, chilli powder and salt.
Let it cook on low heat till the oil starts leaving the sides of the kadahi.
Add makhana and matar. Saute it . Add 1 cup of water and let the curry cook for a minute or two.

Turn off the heat and transfer the curry in a serving bowl.

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