Matar makhana curry is a vibrant vegetarian dish, perfect for a party or special occasion, and easy enough to enjoy on a busy night. This is a dish with serious wow factor. We’re dunking puffed lotus seeds, peas, cashews, and golden raisins in a rich and creamy tomato sauce. You’ll get soft, chewy, crunchy, savory, and sweet in every bite.
Matar Makhana Curry
You can put almost anything in a rich and creamy tomato cashew curry and it’s bound to taste good. Matar makhana curry does not disappoint. Not only is the aroma and flavor bound to captivate, but the contrast in texture and the uniqueness of the ingredients are sure to start a conversation.
This is an impressive dish to make for the vegetarians in your life – it’s different from the typical Indian vegetarian party fare: Paneer Butter Masala, Dal Makhani, or Veg Korma. Those are classics and special event-worthy, but sometimes it’s nice to switch things up. This matar makhana curry is a dish that’s sure to dazzle.
“You did it again, Ashley! Beautiful recipe! My first time cooking with makhana, and I really enjoyed it! It was a MyHeartBeets day yesterday with this makhana curry and with the amchur daal! For this recipe, I added cashew cream instead of the heavy cream – turned out great!”
Maneesha
What is Makhana?
Makhana are water lily seeds (sometimes called lotus seeds). They are also known as foxnuts or phool makhana. These seeds are popped like popcorn and look like what you see in the photo above.
You don’t want to eat these without toasting them first. When you roast makhana on the stovetop, they become crunchy. When you cook them in a sauce – like in this recipe – they absorb flavor and shrink a bit – making them little flavor-packed balls.
Makhana are healthy, delicious, and nutritious – they’re said to be rich in nutrients and they’re also a source of protein (around 5 or 6 grams of protein per 100 grams of makhana).
Many people roast makhana in ghee and spices and make a snack out of it (I love doing this and plan to share a recipe like this soon! Any interest?!) It really is like Indian popcorn.
Matar Makhana Curry Ingredients
- Ghee
- Makhana (puffed water lily seeds): you can find this ingredient at your local Indian grocery store or on amazon.
- Cashews: I suggest using raw cashew halves – if you can only find whole cashews then slice them in half.
- Whole Spices: cumin seeds, star anise, bay leaf
- Indian green chilli
- Onion Masala (3 frozen cubes): make my Onion Masala and use it in so many recipes!
- Frozen Green Peas
- Spices: salt, garam masala, cardamom, paprika, black pepper, roasted cumin powder, coriander powder, turmeric, cayenne
- Cashew Powder: grind up raw cashews to make this
- Golden Raisins: you can omit this but I love the sweetness this adds! My nani used to add golden raisins and I think this dish is great with them.
- Heavy Cream
- Cilantro
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How to Make Makhana Curry
Toast the makhanas and cashews until lightly golden. Set aside. You can try a makhana to see if it’s done – it should be crunchy (and not chewy).
Add ghee to the pot and once it melts, add cumin seeds, star anise, bay leaf, and green chilli.
Once the cumin seeds turn brown, add the water, onion masala, frozen peas, and spices and cook until the peas are tender. Then add the cashew powder, makhanas, cashews, golden raisins and mix well. Cook for a few more minutes.
Turn off the stove and add heavy cream and mix well. Garnish with cilantro and a drizzle of heavy cream and serve!
I’m excited to hear what you think of this recipe. If you’ve never had makhana before then you are in for a treat! And if you’re familiar, then you already know how good this dish is going to be. Serve with roti, Basmati Rice, or naan. Enjoy!
More Vegetarian Main Dish Recipes:
Ingredients
- 2 tablespoons ghee
- 2 cups makhana puffed lotus seeds
- ¼ cup raw cashew halves if you get whole cashews, slice in half
Sauce
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 star anise
- 1 bay leaf
- 1 Indian green chilli chopped
- 1 ½ cup water
- ¾ cup frozen onion masala 3 frozen cubes
- 1 cup frozen peas
Spices
- 1 teaspoon salt
- 1 teaspoon garam masala
- ½ teaspoon ground cardamom
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon roasted cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric
- ¼ teaspoon cayenne ⅛ teaspoon or omit for less spice
- ¼ cup cashew powder grind up raw cashews to make this
- 2 tablespoons golden raisins
- ¼ cup heavy cream
- Cilantro garnish
- Heavy cream garnish
Instructions
- Add 2 tablespoons of ghee to a dutch oven or pan over medium heat, and once it melts, add makhanas and cashews and roast until light golden. Reduce the heat to low or low medium if needed (or if the cashews are turning brown you can also always remove them). Remove the makhanas and cashews and set aside for now. Try eating a makhana – it should be crunchy when done (not chewy).
- Add 2 more tablespoons of ghee to the pot on medium heat, and once it melts, add cumin seeds, star anise, bay leaf, and the green chilli. Once the cumin seeds turn brown, add the water, onion masala, frozen peas, and spices.
- Raise heat to medium high and cook for 4 to 5 minutes or until the peas are tender.
- Reduce the heat to medium, then add the cashew powder, makhanas, cashews, golden raisins and mix well. Cook for 2 minutes.
- Turn off the stove and add the heavy cream, mix well
- Garnish with cilantro and a drizzle of heavy cream and serve.
Kathy says
Excellent! So good I want to make it for my mother-in-law so she will think I’m a good cook! Thank you so much for this recipe!
Ashley - My Heart Beets says
Kathy, that’s so great to hear – glad you liked it! I’m sure your MIL will love it too!
Madhulika Rao says
Hi Ashley. I’ve never posted feedback online for a recipe before this but I just had to after making this dish! This dish is going in my list of fancy recipes for when friends and family visit. The taste is on point.
Ashley - My Heart Beets says
Madhulika, that’s awesome to hear! Thanks for letting me know how much you liked it 🙂
Judy says
Another winner! Thanks Asley!! Also, thanks for including non instantpot recipes too!!
Ashley - My Heart Beets says
Thanks, Judy! I’m glad you liked it 🙂
Robert Pickard Jr. says
Hi Ashley,
Any chance you will be adapting this recipe
for the Instant Pot?
Thanks,
Robert
Ashley - My Heart Beets says
Hi Robert, there’s no need to pressure cook anything in this recipe since the onion masala is already made. If you’d like to do the sautéing in an Instant Pot you certainly can!
Maneesha says
Whoaaaa this is awesome! I can’t wait to try this! I have never cooked with makhana!
Ashley - My Heart Beets says
Hey Maneesha! Hope you love it! Can’t wait to hear what you think 🙂
Maneesha says
You did it again, Ashley! Beautiful recipe! My first time cooking with makhana, and I really enjoyed it! It was a MyHeartBeets day yesterday with this makhana curry and with the amchur daal! For this recipe, I added cashew cream instead of the heavy cream – turned out great! Just to confirm, is it normal for makhana to soften when it’s in the curry?
Ashley - My Heart Beets says
Thanks, Maneesha! I’m so glad you liked the makhana curry! Thanks for sharing how it turned out with the cashew cream 🙂 And yes they soften in the curry! I’m working on a roasted makhana recipe that stays crisp that I hope to share soon, stay tuned!
Maneesha says
Ooh that would be great! Can you eat the crisped/crunchy makhana just like that as a popcorn-like snack?
ps I’m sharing your recipes with friends/family across the world – you’re going global!
Ashley - My Heart Beets says
Yes, just like popcorn! And awesome – thank you for sharing my recipes with others!!
Ravi B. says
I made makhana matar curry, it was delicious, whole pot was cleaned, yum
Ashley - My Heart Beets says
So happy to hear that! Thanks for letting me know how much you liked it 🙂
Melanie Bittinger says
Can’t wait to make this delicious-looking recipe! Yes, please send us a recipe for “Indian Popcorn” using the Makhana. I’ve ordered some on your Amazon link.
Ashley - My Heart Beets says
Thanks, Melanie! Can’t wait to hear what you think 🙂 Will work on that other recipe!
Suzanne says
This would be delicious over lamb too.