Mughlai Makhana Matar

By : Thea Singh | Yeild : 4 Serving | Time : 30 minutes

Mughlai Makhana is a mild flavour Indian curry from the heart of the mughlai Cuisine. A very rich gravy mixed with a highly nutritious Makhana can be the perfect combination for your tandoori roti & Naan cravings.

Prepration

Mughlai Makhana is a mild flavour Indian curry from the heart of the mughlai Cuisine. A very rich gravy mixed with a highly nutritious Makhana can be the perfect combination for your tandoori roti & Naan cravings.

Servings: 4

Time required: 40 minutes

Ingredients:

Makhana: 200 gms

Green Peas: 100 gms

Onion: 100 gms

Oil: 2 tbsp

Cashew Nut/Kaju: 50 gms

Poppy Seeds: 15 gms

Watermelon seeds: 15 gms

Salt: To Taste

Cardamon: 1 No.

Green Chilli: 2 No.

Star Anise/Chakri Phool: 1 No.

Ginger: 1 inch piece

Garam Masala: 1 tsp

Cumin/Jeera:  1 tsp

Yogurt/Dahi: 50 gms

Fresh cream: 30 gms

Kasuri Methi: 2-3 gms

Procedure:

1. Dry roast the Makhana in a medium hot Kadai. Until they are crispy and get a light colour.
2. In a Medium Hot Kadai/Aluminium Pot, Add roughly cut onions, green chilies, star anise, ginger, cinnamon, cardamom, bay leaf, cashew nuts, poppy seeds, melon seeds and water and boil it for 10-12 minutes.
3. Take out & cool, then remove the Bay Leaf, Star Anise & cinnamon and puree it in a blender to get a thick white gravy.
4. Then in the same Medium Hot Kadai/Aluminium Pot, add 2 tbsp of oil, then add cumin seeds. And turn the flame to low.
5. Add the paste you prepared (3), let the paste cook on slow flame for 7-8 minutes, add water if required.
6. Adjust the Salt according to your taste.
7. Then add your green peas and cook it for 4-5 minutes. Then add some Kasuri Methi.
8. Turn off the flame.
9. Add Makhanas 5 minutes before serving for optimum taste.
10. Serve hot. 

Nutritional Analysis: (per serving)

Kcal (energy): 379.5 kCal

Carbohydrate: 66.2 gms

Protein: 19.46 gms

Iron: 236.8 mg

Cholesterol: 49.15 mg

Fat: 11.28 gms

Calcium: 238.6 mg

Zinc: 2.43 m