Khoya matar makhana with ghee residue | khoya matar makhana curry | khoya matar makhana using leftover desi ghee residue
Khoya matar makhana with ghee residue is a rich and unique curry blend of milk solids, peas & fox nut
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.