A Regal Centerpiece for Festive Feasts
Shahi Matar Makhana is an opulent north-Indian curry where popped fox nuts soak up a velvety cashew-tomato-onion gravy scented with green cardamom, mace, and royal saffron.
Ingredients Checklist
- Grade 5+ Suta Bihari Makhana: 2 cups (crisp dry roasted)
- Green Peas (Matar): 1 cup (steamed)
- Fresh Malai Paneer cubes: 150g
- Cashew & Melon Seed Paste: 3 tablespoons
- Pure Desi Cow Ghee: 2 tablespoons
- Whole Spices: Bay leaf, black cardamom, cinnamon quill, cloves
Step-by-Step Cooking Instructions
- Gently dry-roast makhana in 1 tsp ghee until crisp. Set aside.
- Sauté whole spices in ghee, add onion paste, ginger-garlic paste, and cook until golden brown.
- Stir in fresh tomato puree, cashew paste, turmeric, coriander powder, and simmer until ghee separates.
- Add steamed green peas and paneer cubes with 1 cup warm water. Simmer for 5 minutes.
- Just before turning off the heat, fold in the roasted makhana and kasuri methi. Garnish with fresh coriander!