Khoya Matar Makhana
Khoya Matar Makhana is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 20 min | Cook: 35 min | Total: 1 hr 5 min
Cost: $28.30 total, $7.08 per serving
Ingredients
- 2 tablespoons Ghee (use pure ghee for authentic flavor)
- 1 cup Makhana (Fox Nuts) (dry roasted, can be found in Indian stores)
- 1 tablespoon Cumin Seeds (whole seeds, toasted)
- 2 medium Onion (finely chopped)
- 2 tablespoons Garlic (finely minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Green Chilies (light colour) (finely chopped, mild heat)
- 2 medium Tomatoes (grated or pureed)
- ½ cup Sugar (granulated, adds subtle sweetness)
- 1 cup Cashews (soaked overnight, blended with cold water into a smooth paste)
- 1 cup Cold Water (for cashew paste) (use ice‑cold water for a bright paste)
- ½ cup Khoya (Milk Solids) (grated, adds richness)
- 1.5 cup Fresh Cream (full‑fat, Indian style)
- 1 cup Green Peas (optional) (frozen or fresh)
- 1 cup Raisins (optional) (golden raisins add sweet bursts)
- 1 teaspoon Cardamom Powder (small green) (freshly ground)
- ½ teaspoon Javitri Powder (toasted on a dry pan)
- ½ teaspoon Cinnamon Powder (synthetic) (lightly toasted)
- ½ teaspoon Clove Powder (toasted)
- ½ teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
- ½ teaspoon Garam Masala (store‑bought or homemade)
- ½ teaspoon Kitchen King Masala (brand‑specific Indian masala blend)
- 1 teaspoon Salt (or to taste)
- 1 cup Hot Water (use boiling water for the gravy)
Instructions
Roast Makhana
Heat 1 tablespoon of ghee in the pan over medium heat. Add the makhana and stir continuously until they turn golden and crisp, about 5 minutes. Transfer to a plate and set aside.
Time: PT5M
Temperature: Medium
Prepare Cashew Paste
Drain the soaked cashews, add them to a blender with 1 cup cold water, and blend until completely smooth. Freeze the paste for 10 minutes to keep it cold and prevent discoloration.
Time: PT10M
Temper Spices
In the same pan, add the remaining 1 tablespoon ghee and heat over medium. Add 1 tablespoon cumin seeds and let them sizzle for 10 seconds.
Time: PT1M
Temperature: Medium
Sauté Aromatics
Add the finely chopped onions and sauté for 1 minute until they become translucent but not browned. Then add minced garlic, grated ginger, and chopped green chilies; stir for another minute.
Time: PT2M
Temperature: Medium
Cook Tomatoes
Add the grated tomatoes, stir well, and cook for 5 minutes until the mixture thickens and oil begins to separate.
Time: PT5M
Temperature: Medium
Add Sweetness and Liquid
Stir in ½ cup sugar, 1 teaspoon salt (adjust later), and 1 cup hot water. Bring the mixture to a gentle boil, then reduce to a simmer.
Time: PT3M
Temperature: Medium
Toast Ground Spices
While the gravy simmers, quickly toast cardamom powder, javitri powder, cinnamon powder, clove powder, and kasuri methi on a dry skillet for 30 seconds each, then add them to the pan.
Time: PT2M
Temperature: Medium
Incorporate Cashew Paste
Stir the chilled cashew paste into the simmering gravy, mixing thoroughly to avoid lumps. Cook for 5 minutes on low heat.
Time: PT5M
Temperature: Low
Add Rich Elements
Add grated khoya, fresh cream, roasted makhana, peas (if using), and raisins. Mix gently and let it cook for another 5 minutes, allowing flavors to meld.
Time: PT5M
Temperature: Low
Final Spice Boost
Sprinkle ½ teaspoon garam masala and ½ teaspoon Kitchen King masala. Stir and simmer for 2 minutes.
Time: PT2M
Temperature: Low
Cover and Finish
Cover the pan with a lid and cook on low for 5–6 minutes until the oil separates on the surface, indicating the gravy is fully cooked.
Time: PT6M
Temperature: Low
Garnish and Serve
Turn off the heat, garnish with a pinch of crushed kasuri methi and a drizzle of fresh cream. Serve hot with naan, paratha, or steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Tree nuts (cashews), Dairy (ghee, khoya, cream), Soy (if using soy‑based ghee substitutes)
Ingredient Substitutions
- Instead of Ghee: Unsalted butter, vegetable oil
- Instead of Makhana (Fox Nuts): Puffed rice, Roasted pumpkin seeds
- Instead of Cumin Seeds: Ground cumin (use half amount)
- Instead of Onion: Shallots
- Instead of Garlic: Garlic paste (1 tbsp)
- Instead of Ginger: Ground ginger (½ tsp)
- Instead of Green Chilies (light colour): Jalapeño (finely chopped)
- Instead of Tomatoes: Canned crushed tomatoes (½ cup)
- Instead of Sugar: Jaggery (¼ cup)
- Instead of Cashews: Almonds (same amount)
- Instead of Cold Water (for cashew paste): Cold almond milk (½ cup)
- Instead of Khoya (Milk Solids): Milk powder (¼ cup)
- Instead of Fresh Cream: Heavy whipping cream
- Instead of Green Peas (optional): Edamame
- Instead of Raisins (optional): Dried cranberries
- Instead of Cardamom Powder (small green): Ground cardamom (½ tsp)
- Instead of Javitri Powder: Mace (¼ tsp)
- Instead of Cinnamon Powder (synthetic): Ground cinnamon
- Instead of Clove Powder: Ground cloves
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (¼ tsp)
- Instead of Garam Masala: All‑spice blend
- Instead of Kitchen King Masala: Garam masala
- Instead of Salt: Sea salt
- Instead of Hot Water: Vegetable broth (½ cup)
Equipment Needed
- Heavy‑bottomed Pan or Kadhai
- Blender or Food Processor
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Lid for Pan
- Freezer‑safe Container (optional)
Critical Steps — Do Not Skip
- Roasting makhana until golden without burning.
- Keeping the cashew paste cold before adding to the gravy.
- Using hot water for the gravy to ensure proper oil release.
- Covering the curry at the end to allow oil to separate, signaling doneness.
Chef Tips from the Video
- Toast whole spices separately on a dry skillet for maximum aroma before grinding.
- Use ice‑cold water for the cashew paste to keep the color bright and prevent the paste from heating the gravy.
- A pinch of sugar balances the acidity of tomatoes and enhances the overall flavor.
Troubleshooting
Gravy is too thick.
Add a splash of hot water or extra milk and stir until desired consistency is reached.
Oil does not separate at the end.
Cook a few minutes longer on low heat; the oil will surface once the spices are fully cooked.
Makhana becomes soggy.
Add the roasted makhana at the very end and avoid over‑cooking after they are added.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions for up to 1 month; thaw and reheat gently.
Room temperature: Not recommended; the dish contains dairy.
Make-Ahead Tips
- Prepare the cashew paste a day ahead and freeze in ice‑cube trays.
- The gravy base (without cream) can be made 24 hours in advance and refrigerated.
- Roasted makhana stays crisp for several hours; re‑roast briefly before serving if needed.
Frequently Asked Questions
What is the cultural significance and history of Makhana Curry in Indian cuisine?
Makhana, also known as fox nuts, has been a traditional snack in North Indian and Buddhist regions for centuries. Incorporating it into a rich gravy reflects a modern fusion where the humble nut is elevated to a festive main‑course dish, often served during celebrations and winter gatherings.
What are the traditional regional variations of Makhana Curry in Indian cuisine?
In the Himalayan states of Uttarakhand and Himachal Pradesh, makhana is cooked with simple spices and yogurt. In Bihar and Uttar Pradesh, it is often prepared with a thick tomato‑onion gravy and garnished with ghee and fresh cream, similar to this recipe.
How is Makhana Curry traditionally served in North Indian households?
It is typically served hot with Indian breads such as tandoori roti, lachha paratha, or naan, and sometimes with steamed basmati rice. A side of fresh salad or pickles balances the richness of the gravy.
During which occasions is Makhana Curry traditionally prepared in Indian culture?
Makhana Curry is popular during winter festivals like Lohri and Makar Sankranti, as well as at family gatherings and special dinners because the nut is considered warming and nutritious.
What makes Makhana Curry special or unique in Indian cuisine?
The dish combines the crunchy texture of roasted makhana with a luxurious cashew‑cream gravy, creating a contrast of textures and flavors that is rare in everyday Indian cooking, making it a standout festive dish.
What are the authentic traditional ingredients for Makhana Curry versus acceptable substitutes?
Authentic ingredients include fresh makhana, ghee, cashews, khoya, and Indian spices like cardamom, javitri, and kasuri methi. Substitutes can be roasted pumpkin seeds for makhana, butter for ghee, and milk powder for khoya, though the flavor profile will change slightly.
What are the most common mistakes to avoid when making Makhana Curry at home?
Common errors include over‑roasting the makhana so it becomes bitter, adding the cashew paste when the gravy is too hot (which can cause curdling), and not allowing enough time for the oil to separate, which signals the curry is fully cooked.
Why does this Makhana Curry recipe use hot water for the gravy instead of cold water?
Hot water helps release the oil from the spices quickly, ensuring a smooth, glossy gravy. Cold water would slow down the oil release and can result in a grainy texture.
Can I make Makhana Curry ahead of time and how should I store it?
Yes, you can prepare the gravy a day ahead and refrigerate it. Reheat gently, add fresh cream and roasted makhana just before serving to retain texture. Store leftovers in an airtight container for up to 3 days in the refrigerator.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on traditional flavors with modern twists, and often highlights festive and restaurant‑style dishes.
How does the YouTube channel Anukriti Cooking Recipes' approach to Indian cooking differ from other Indian cooking channels?
Anukriti Cooking Recipes emphasizes step‑by‑step visual clarity, uses everyday pantry ingredients, and provides detailed tips on ingredient preparation, making complex dishes like Makhana Curry accessible to beginner home cooks, unlike some channels that assume advanced techniques.
Last updated: August 25, 2026
