Lohri is a harvest festival celebrated in the northern states of India, especially Punjab. The festival marks the end of the winter solstice and the beginning of longer days. It is a time for celebration and feasting, and khoya matar makhana is a traditional dish that is often served on Lohri.
Khoya Matar Makhana is a delicious and nutritious Indian curry made with green peas, lotus seeds (phool makhana), and khoya. It is a popular dish in North India and is often served as a main course or side dish.
Khonya Matar Makhana is a rich and creamy curry with a slightly sweet flavor. The green peas add a bit of crunch and sweetness, while the makhana adds a nutty flavour and texture. Khoya gives the curry a rich and creamy consistency.
Khoya Matar Makhana is a delicious and nutritious dish that is sure to please your guests and family members. It is a great option for a hearty and satisfying meal which is perfect for Lohri, check out the recipe below:
1. Begin with roasting the makhana. Heat oil in a pan over medium heat.
2. Add the makhana and roast until golden brown and crispy. Remove from heat and set aside.
3. In the same pan, heat oil over medium heat. Add the onions and saute until softened and translucent.
4. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and garam masala powder. Saute for a minute until fragrant.
5. Add the chopped tomatoes and cook until softened and mushy. Then add taste to it.
6. Add the green peas and grated khoya. Cook for a few minutes until the peas are cooked through.
7. Garnish with chopped coriander leaves and serve hot with rice, paratha or roti.
1. The key to making any dish taste delicious is to use fresh ingredients. Make sure your khoya, peas, and makhana are all fresh and of good quality while making this dish.
2. Roast the makhana until they are golden brown. This will add a nice nutty flavour to the dish.
3. Don't overcook the khoya. If you overcook the khoya, it will become grainy.
4. Cook the peas until they are tender but not mushy (pulpy).
Image credit - Spicy veg recipes and Shutterstock
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Here's how to make easy Khoya Matar Makhana recipe at home
Roast the makhana in a pan over medium heat until golden brown.
Heat oil in a large pot over medium heat. Add the onion and cook until softened.
Add the ginger-garlic paste and cook for 1 minute more. Add the tomatoes and cook until softened.
Add the turmeric powder, coriander powder, and garam masala. Cook for 1 minute more.
Add the green peas and cook for 5 minutes. Add the roasted makhana and khoya. Stir to combine.
Add salt to taste. And ring to a boil, then reduce heat and simmer for 10 minutes, or until the peas are tender.
Serve hot with rice.
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