Matar Makhana is a delicious rich curry filled with the goodness of foxnuts and green peas. Made in a thick sauce of onions, tomatoes, ginger, garlic and aromatic spices, this curry is perfect for celebrations or a weekday dinner. Vegetarian & Gluten-free!
Start the instant pot in Saute mode and let it heat. Add 1 tbsp ghee, then add the makhana and roast them for 4-5 minutes until they are light golden in color. Turn off instant pot. Take out makahan in a bowl and set aside for later.
Add remaining ghee, cumin seeds, onion, garlic, ginger, tomato, spices and water to the instant pot steel insert. Close lid with vent in sealing position.
Set the instant pot to pressure cook on high pressure for 6 minutes. When the instnat pot beeps, wait for 10 minutes and then release the pressure manually.
Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
Add the kasoori methi, cream and honey. Stir into the sauce.
Add green peas and makhana. Stir and saute for 4-5 mintes. Stir in the lime juice.
Garnish with cilantro and serve with roti, paratha or naan.
In stovetop pressure cooker:
Follow the same steps as above in a stovetop pressure cooker. Pressure cook for 2 whistles on high flame, then reduce flame to medium-low and cook for 5 minutes. Let the pressure release naturally.
Notes
Green Peas: If using fresh green peas, steam them in a steamer until they are almost cooked. Kaju Matar Makana Variation: After roasting the makhana, roast cashews in 1 tbsp ghee. Take it out. Then follow the recipe and add the cashews back in the end along with the peas and makhana.Khoya Matar Makhana Variation: After pressure cooking and blending the curry, add 1/2 cup crumbled or grated khoya. Mix it well and give a quick boil. Then add green peas and makhana and follow the recipe. You can skip the cream in this case, as khoya will add some creaminess. Pro-tip: Add makhana to the curry just before serving, as if the makhana are added before they can become soggy and shrink. Vegan Variation: Use plant based oil and replace cream with coconut milk to make this curry vegan.