Makhana soaks up a rich, creamy gravy while retaining just enough bite. This Punjabi-style curry is a showstopper at the dinner table with minimal effort.
JEEVA EARTH PRODUCTS USED
Ingredients
- 2 cups Natural Raw Makhana
- 1 cup green peas (fresh or frozen)
- 2 medium tomatoes, pureed
- 1 medium onion, finely chopped
- ¼ cup cashews, soaked and blended smooth
- 1 tsp Cumin Seeds
- 2 Green Cardamom pods
- 1 inch True Cinnamon
- 5 Black Peppercorns
- 1 tsp ginger-garlic paste
- ½ tsp turmeric, 1 tsp coriander powder, ½ tsp garam masala
- 2 tbsp oil or ghee, salt, fresh cream to finish
Method
- Dry-roast makhana in a pan for 5 minutes until crisp and lightly golden. Set aside.
- Heat oil in the same pan. Add cumin, cardamom, cinnamon, and peppercorns. Sizzle for 30 seconds. Add onion and cook until golden.
- Add ginger-garlic paste and stir for 1 minute. Add tomato puree, turmeric, and coriander powder. Cook on medium until oil separates, about 8 minutes.
- Add blended cashew paste and stir well. Add 1 cup water and bring to a simmer. Cook 5 minutes until thick and glossy.
- Add roasted makhana and peas. Simmer 6–8 minutes until makhana softens slightly but still has texture. Finish with garam masala and a drizzle of fresh cream.