Recipe: Feed the Makhana Matar Recipe to guests at home for dinner, everyone will not get tired of praising it!



It often happens that unexpected guests arrive and we are left wondering what to make for dinner. This is a common dilemma and we are here to provide the solution. If you want to impress your guests with a home-made dish, consider making Matar Makhana. Its taste is amazing and today we have brought its recipe for you. 



Boiled green peas (peas)


Ghee (clarified butter)

Chopped onions Chopped


Green chilies

Chopped ginger and garlic

Cashew nuts 


Small cardamom pods 


Bay leaves 

Red chilli flakes 

Kashmiri red chilli powder 

Turmeric powder 

Coriander powder 

Cumin powder 

Whole dried red chilies 

Kasoori methi (dried fenugreek leaves) 

Salt to taste 

Fresh coriander chopped

Recipe: Feed the Makhana Matar Recipe to guests at home, everyone will not get tired of praising it. 

- Heat ghee in a pan.

Fry the makhana until it becomes crisp and lightly golden.

- Add small cardamom, whole dry red chili, cinnamon, bay leaves, and chopped onion in the pan. Fry until the aroma starts coming out.

- Add tomatoes and cashew nuts along with green chilies. Fry until tomatoes become soft.

-Add salt.

-When the mixture becomes soft, turn off the flame and let it cool.

-Remove all the whole spices and mix the mixture to make a smooth paste.

-Heat oil in a pan, add cumin powder, coriander powder, red chili pieces, Kashmiri red chili powder, turmeric powder, and whole dry red chili.

-Mix everything well and pour the mixed paste into the pan.

-Cook until oil starts separating from the mixture. 

-When the mixture cools down, blend it and make a soft paste.

- Heat ghee in the same pan and add cumin seeds. Add the prepared paste to it and cook well.

-Add boiled green peas and mix well.

-Add kasuri methi and garam masala.

-Finally add roasted makhana and mix it in the gravy. Add some water if required.

-Cook the Matar Makhana on low flame until it becomes completely hot.

-Garnish with fresh coriander leaves.