Khoya Matar Makhana

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. Final Spice Boost

    Sprinkle ½ teaspoon garam masala and ½ teaspoon Kitchen King masala. Stir and simmer for 2 minutes.

    Time: PT2M

    Temperature: Low

11. 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

12. 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