ताजा मटर की मखनी सब्जी । Green Peas Makhani Curry Recipe | Matar Makhani Sabzi Recipe
Matar Makhani is a winter-special recipe, where green peas cooked in tomato makhani gravy are flavored with the besan-butter mixture. You can either prepare dry matar makhani or gravy matar makhani, both of them will turn out delicious.
Prepare delicious Matar Makhni and serve it hot with chapati, paratha, naan, or rice.
Directions:
1. Heat 2 tbsp of oil in the pan.
2. Add ¼ tsp of cumin seeds, ½ pinch hing, ¼ tsp of turmeric powder, 1 tsp of coriander powder, and roast briefly.
3. Prepare 2-tomatoes, 1-green chili, and ¼ inch ginger paste and add to the pan.
4. Add ½ tsp of red chili powder and roast the masala till the oil separates.
5. Add 1 cup of green peas, ¾ tsp of salt to the half-cooked masala, and mix well.
6. Cover and cook the sabzi for 5 minutes over low heat.
7. After 5 minutes, add garam masala and mix well.
8. Melt 1 tbsp of butter in the pan.
9. Add 1 tbsp of besan to the pan and roast till golden brown.
10 Add 2-3 tbsp of water, chopped green coriander leaves to the sabzi, and cook the sabzi for 2 minutes.
11. Matar Makhani is ready to be served.
- Green Peas - 1 cup
- Tomato - 2
- Green Chilli - 1
- Ginger - ¼ inch
- Oil - 2 tbsp
- Cumin seeds - ¼ tsp
- Asafoetida - ½ pinch
- Turmeric powder - ¼ tsp
- Red chili powder - ½ tsp
- Coriander powder - 1 tsp
- Garam masala - ¼ tsp
- Butter - 1 tbsp
- Chickpea flour - 1 tbsp
- Coriander leaves (finely chopped) - 1 to 2 tbsp
- Salt - ¾ tsp
- Heat 2 tbsp of oil in the pan.
- Add ¼ tsp of cumin seeds, ½ pinch hing, ¼ tsp of turmeric powder, 1 tsp of coriander powder, and roast briefly.
- Prepare 2-tomatoes, 1-green chili, and ¼ inch ginger paste and add to the pan.
- Add ½ tsp of red chili powder and roast the masala till the oil separates.
- Add 1 cup of green peas, ¾ tsp of salt to the half-cooked masala, and mix well.
- Cover and cook the sabzi for 5 minutes over low heat.
- After 5 minutes, add garam masala and mix well.
- Melt 1 tbsp of butter in the pan.
- Add 1 tbsp of besan to the pan and roast till golden brown.
- Add 2-3 tbsp of water, chopped green coriander leaves to the sabzi, and cook the sabzi for 2 minutes.
- Matar Makhani is ready to be served.
