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Matar Makhana Puffed Lotus Seeds Peas Gravy
Matar Makhana Puffed Lotus Seeds Peas Gravy
Friday, March 28, 2014
If i make rotis for our dinner, i usually goes for a quick chutney or else ill serve the rotis simply with a gravy i prepared for our lunch. When i choosed puffed lotus seeds as the main ingredient for this weeks blogging marathons theme, i really want to give a try to an easy matar makhana, i know my family wont be very happy with this dish but i really want to give a try and finally cooked this gravy. As a mom, i have to break my head everytime to feed my kids with some healthy stuffs atleast twice a day. When i came know about the health values of this seeds, i really want to add them in a gravy to serve along with the rotis so that they wont notice the addition of these seeds if they are cooked along with their favourite vegetable the famous green peas.
Seriously i never cooked these puffed lotus seeds aka fox nuts in a gravy also i never had a chance to taste them, obviously i was waiting eagerly to taste this curry with some rotis. Thanks god,we just loved it, this gravy turned out extremely creamy,delicious and nutty, everyone at home simply enjoyed thoroughly this matar makhana with their rotis for their dinner.This gravy is my second day post for this weeks blogging marathon.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
Seriously i never cooked these puffed lotus seeds aka fox nuts in a gravy also i never had a chance to taste them, obviously i was waiting eagerly to taste this curry with some rotis. Thanks god,we just loved it, this gravy turned out extremely creamy,delicious and nutty, everyone at home simply enjoyed thoroughly this matar makhana with their rotis for their dinner.This gravy is my second day post for this weeks blogging marathon.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
30nos Puffed lotus seeds/Foxnuts/Makhana
1cup Green peas (frozen)
2nos Onions (chopped roughly)
2nos Tomatoes (chopped roughly)
1tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Garam masala powder
1tbsp Coriander powder
Salt
1/2tsp Shahjeera
2nos Bay leaves
Oil
1tbsp Butter
Few coriander leaves (chopped)
To grind :
1/2cup Yogurt
5nos Cashewnuts
5nos Almonds
Grind the ingredients given under the list to grind as a smooth and fine paste and keep aside.
Heat oil in a pan, fry the lotus seeds for few minutes until they turns crispy,keep aside.
In the same pan,heat oil and the butter, fry the shahjeera, bay leaves until they turns brown.
Meanwhile grind the onions and tomatoes as bit coarse paste.
Once the spices turns brown,add this grounded paste,ginger garlic paste,cook for few minutes until the raw smell goes away.
Add now the frozen peas, roasted lotus seeds to the cooking paste along with red chilly powder,garam masala powder, coriander powder and salt,cook for few more minutes.
Now add the grounded paste to the pan and cook everything in simmer.
Add enough water to adjust the thickness of the gravy and cook in simmer for few minutes.
Put off the stove, add the chopped coriander leaves, give a stir.
Serve with rotis.
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