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Matar Makhana Curry

makhana curry

Matar Makhana Curry

5 from 7 reviews
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  • 2 tablespoons ghee
  • 2 cups makhana puffed lotus seeds
  • ¼ cup raw cashew halves if you get whole cashews, slice in half


  • 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


  • ¼ cup cashew powder grind up raw cashews to make this
  • 2 tablespoons golden raisins
  • ¼ cup heavy cream
  • Cilantro garnish
  • Heavy cream garnish


  • 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).
    makhana curry
  • 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.
    makhana curry
  • 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.
    makhana curry
  • Turn off the stove and add the heavy cream, mix well
  • Garnish with cilantro and a drizzle of heavy cream and serve.
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