Makhana Curry With Khoya

Cook along · 10 steps

Method

1. 1

   Steam or cook the green peas in a steamer, pressure cooker or pan until completely tender, as they will not be cooked further separately.

2. 2

   Heat 1 tablespoon ghee in a kadai or pan over low to medium-low heat. Add the makhana and sauté until crisp and lightly golden. Remove and set aside.

3. 3

   Blend the chopped tomatoes and ginger into a smooth paste.

4. 4

   Heat the remaining 2 tablespoons ghee in the same pan.

   

5. 5

   Add the tomato-ginger-paste along with turmeric powder, red chili powder, coriander powder, cumin powder and garam masala. Mix well and sauté, stirring often, until the fat separates and the masala reduces.

6. 6

   Add the crumbled khoya and mix well. Cook on low heat, stirring continuously, until the khoya melts completely.

7. 7

   Add 1 cup water and simmer until the gravy reaches a medium consistency, neither too thick nor too thin.

   

8. 8

   Add the cooked green peas and roasted makhana. Season with salt and sugar, then simmer for 3–4 minutes on low heat.

9. 9

   Once some fat appears on the surface, add the cream and mix well. Turn off the heat.

10. 10

    Garnish with coriander leaves and serve hot or warm with roti, naan, kulcha, paratha or rice. Finish the curry the same day and do not store leftovers.