Khoya matar makhana with ghee residue | khoya matar makhana curry

13 Dec Khoya matar makhana with ghee residue | khoya matar makhana curry

Last Updated on January 17, 2021 by blessmyfoodbypayal

Khoya matar makhana with ghee residue | khoya matar makhana curry with step wise pictorial and video method.

Khoya matar makhana recipe is a unique blend of milk solids, peas & fox nut also named as lotus seeds & gorgon nut. Hailing from northern india, this royal curry recipe has creamy khoya, soft matar & crispy makhana, which together brings a delectable texture and flavours on the mouth from it’s very first loaf. Made without onion, ginger and garlic, this recipe will catch the spotlight if you present it to your special guests joining you for lunch or dinner.

In the present recipe, we have not used the store brought khoya. That doesn’t mean we have made khoya at home & then added. We have used very healthy, nutritious and versatile ingredient, leftover desi ghee residue. Yes, it sounds awkward to many but this is the fact that the residue left after making desi ghee at home is very healthy and full of nutrition. It is also named as khoya or mawa. You can make number of recipes with it & many of such recipes are available in this blog, the link to which we have shared & highlighted hereinafter.

Also see :

• Recipes using leftover desi ghee residue
• Lentils/curries recipes
• Main course recipes

Video recipe of ghee residue matar makhana

To know and understand the recipe in a more better way, here is the video method of ghee residue matar makhana. For more easy and interesting recipes, please do visit our YouTube Channel and do subscribe it and also hit the bell icon. It’s free. Gratitude for subscribing.

Step wise pictorial recipe

1. Take water & salt from the ADDITIONAL category of ingredients and add into a pan. Add peas and boil them till they turn soft. Drain water from peas and keep aside.
2. Now begin making khoya Matar makhana. For this, take a pan & place on low flame after adding 1 tbsp of oil in it. Add makhana & saute till they turn crisp brown. Take out separately.
3. In the same pan add one more tbsp of oil because makhana has soaked the entire previously added oil. Add cumin seeds and bay leaves and saute for few seconds.
4. Take a small bowl and add red chilli powder, turmeric, garam masala, coriander powder and 2 tbsp of water. Mix. Then pour this spices mixture into the pan and mix it too.
5. Add desi ghee residue and assemble it in spices. Further add 1 cup of water & salt and let this water boil. The quantity of water depends on how you are serving the dish. If with roti, then 1 cup is ok & if with rice, add more.
6. Then add peas and makhana & give a gentle mix.

Your ghee residue Matar makhana is ready.

khoya matar makhana recipe – recipe card

Khoya matar makhana with ghee residue | khoya matar makhana curry | khoya matar makhana using leftover desi ghee residue

blessmyfoodbypayal

Khoya matar makhana with ghee residue is a rich and unique curry blend of milk solids, peas & fox nut

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Curry, Main Course

Cuisine North Indian

Servings 4

Ingredients

  

MAIN INGREDIENTS

• 1 cup green peas
• 1 cup makhana/fox nut
• 1 cup ghee residue or regular khoya
• 2 tbsp oil or desi ghee
• 1 tsp Cumin seeds
• 2 bay leaves
• 1 tsp red chilli powder
• 1/2 tsp Turmeric
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• Salt as per taste
• 1 cup Water
• 2 tbsp water

ADDITIONAL

• water as per need
• 1/2 tsp Salt

Instructions

 

• Take water & salt from the ADDITIONAL category of ingredients and add into a pan.
• Add peas and boil them till they turn soft.
• Drain water from peas and keep aside.
• Now begin making khoya Matar makhana. For this, take a pan & place on low flame after adding 1 tbsp of oil in it.
• Add makhana & saute till they turn crisp brown. Take out separately.
• In the same pan add one more tbsp of oil because makhana has soaked the entire previously added oil.
• Add cumin seeds and bay leaves and saute for few seconds.
• Take a small bowl and add red chilli powder, turmeric, garam masala, coriander powder and 2 tbsp of water. Mix.
• Pour this spices mixture into the pan. Mix.
• Add desi ghee residue and assemble it in spices.
• Add 1 cup of water & salt and let this water boil. The quantity of water depends on how you are serving the dish. If with roti, then 1 cup is ok & if with rice, add more.
• Then add peas and makhana & give a gentle mix.
• Khoya matar makhana with ghee residue is ready.

Video

Keyword ghee residue, khoya, makhana, matar

NOTE

* Depending upon individuals taste, you can skip adding makhana at the end of process & can retain it to add while serving. Actually makhana gives a crunch to this curry & if you will add makhana long before eating, it would have lost all its crunch till the time you eat it. However choice is all yours.