VEGAN MAKHANA MATAR “MAKHANI” is a creamy, buttery (hence the “makhani” in the title) ‘but with no makhan/butter’, lip smacking and healthy vegan and vegetarian Indian curry with green peas and Makhana (fox nuts) in an easy, one-pot onion-tomato gravy.

The flavor of the whole dish (and the fact that makhana could taste so good) is one that has astounded my family with it's simplicity and uber delicious taste!

To make it more delicious, I roasted up some fresh spinach parathas to scoop up the chunks of softened foxnuts and mop up the lip smacking gravy!

Full step-by-step recipes of both along with Printable or “Save” option Recipe Card can be found below.

Read through the post to know more about this dish and “makhana” or…

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A slight variation to my non vegan “dump and cook” Pressure Cooker Paneer Makhani recipe which is equally delicious, this no dairy (no ghee, no butter, no cream) stove top dish that I am sharing here is a must try for anyone who loves Indian food.

Pair it with some hot Indian breads like rotis, parathas, naan, puris etc. or even fresh/toasted bread.

It also tastes great mixed with some steaming hot rice too!

WHAT IS “MAKHANA”?

This is one ingredient which, as a south Indian, was unfamiliar to me until I became a food blogger and came across the myriad of benefits of consuming this sort of a not so popular but healthy ingredient in our daily diet.

Makhana is also known as “fox nuts”, “water lily seeds” or even “lotus seeds”. It is like popcorn as they are actually popped lotus seeds.

With no taste of its own, it is always consumed roasted and flavored with spice powders, used in Indian desserts like Kheer and also added to lip smacking Indian gravies as with no taste of its own, it totally absorbs all the flavors of the gravy to form lovely, soft and aromatic pops of deliciousness in the dish!

When my Instagram friend Vaishali of @vishuztadka encouraged me to use it up in my cooking, I decided to give it a go but using my Paneer Makhani gravy as a base!

One taste of this easy curry and I wondered why I did not try this sooner and my family became a fan of makhana forever!

Chock full of nutrients like calcium, phosphorus, magnesium, protein, fiber, antioxidants, anti aging properties etc. this is going to be in our diet more often now.

MAKHANA MATAR "MAKHANI":

Although it does not have any “makhan” or butter in the dish, I named it “makhani” as one bite and my family was like, “it is so buttery and creamy” and once they found out there was no butter, they were, as I mentioned above, totally astounded and happily so.

This dish is based upon my easy Pressure Cooker Paneer Makhani” recipe but as opposed to layering or cooking or as is called, a “dump and cook” recipe, I decided to sauté the masala ingredients for a different taste.

So, in some sautéed onions, tomatoes, almonds (substitute for the creamy, buttery taste), a few whole spices and spice powders etc. which I then pureed, I simmered some frozen green peas and roasted makhana.

After a few minutes, those crispy, preroasted makhana turn into these soft, slightly shrunk, pops of flavor bombs as by that time, they had absorbed all the flavors of the gravy!

I know, this recipe is going to be on repeat in our house and use of makhanas is going to be a normal.

INGREDIENTS NEEDED TO MAKE MAKHANA MATAR “MAKHANI”:

These are all you will definitely have in your pantry if you love Indian curries or dishes:

Makhana: These are also called “fox nuts”, “water lily seeds” or “lotus seeds” and are easily available in any Indian store or online. If you cannot find them, feel free to use any other vegetable like mushrooms or even some tofu or paneer instead (if not vegan).
Matar or Green peas: I have used frozen but you can use fresh too; just precook them if using fresh.
Almonds – to substitute for the creaminess butter and cream give to many Indian dishes, I love to use nuts like almonds here and sometimes cashew nuts too. If allergic to nuts, feel free to use regular cream or coconut cream instead.
Aromatics: Basics like onions, green chilies, garlic and ginger.
Tomatoes – adds a lovely flavor and creaminess.
Spices: Some whole spices like cinnamon, green cardamom and cloves along with some basic spice powders – coriander powder, cumin powder, Kashmiri red chili powder, turmeric powder and black pepper powder.
Garnishings: These are optional but give that extra oomph…..kasoori methi (dried fenugreek leaves) and freshly chopped cilantro or coriander leaves.
The basics as always – Oil and salt

SERVING SUGGESTIONS:

Like any Indian side, it tastes perfect with rotis, naan, parathas etc. and today, I decided to whip up some Spinach parathas using fresh spinach leaves and whole wheat flour with a dash of flax seed powder for added nutrition. Sharing that recipe below too.

You can also enjoy this creamy curry even with some hot, steaming rice or even some fresh bread slices too.

Store leftovers in any in an airtight container in the fridge and try and use it within a day to enjoy the freshness like any cooked food.

Do try this, “now a family favorite” Makhana Matar “Makhani” my foodie friends and if you do, would love to hear or about it or see your version.

Please feel free to leave your thoughts and comments in the box below (don’t forget to rate the recipe) and/or share your version on Instagram (tagging me @curryandvanilla16) or on my Facebook page here.

Enjoy and Happy Cooking/Eating!

TO THE RECIPE:

VEGAN MAKHANA MATAR “MAKHANI”

Creamy, buttery, lip smacking and healthy vegan and vegetarian Indian curry with green peas and Makhana (fox nuts) in an easy, one-pot onion-tomato gravy. It goes so well with any Indian bread or even some hot steaming rice!

Course Brunch, Main Course, Sides

Cuisine Indian

Servings 4

Author Vanitha Bhat

Ingredients

1 cup makhana/fox nuts/water lily seeds
½ cup green peas fresh or frozen

FOR THE GRAVY:

4 tablespoons oil
Few sticks of cinnamon I have used thin Ceylon cinnamon
4 cloves
1 green cardamom
1 ¼ cups chopped onion
1 cup chopped tomatoes
10-12 whole almonds or cashews
1 Thai green chili
2 large cloves of garlic
1 large piece of ginger 1 inch
2 teaspoons of coriander powder
1 teaspoon of cumin powder
¼ teaspoon of haldi/turmeric powder
2 teaspoons Kashmiri red chili powder
1/2 tsp haldi/turmeric powder
¼ teaspoon black pepper powder
Salt to taste

FOR GARNISH:

Crushes dry Fenugreek Leaves kasuri methi; optional
Freshly chopped coriander leaves optional

FOR SPINACH PARATHAS:

2 ½ cups whole wheat flour
1 tablespoon flax seeds powder
1 teaspoon Himalayan Pink Rock Salt
1 cup of chopped fresh spinach
Oil/ghee for roasting or shallow frying

Instructions

TO MAKE MATAR MAKHANA “MAKHANI”:

In a small bowl, stir 2 teaspoons of Kashmiri red chili powder, ½ teaspoon of haldi and ¼ teaspoon of black pepper powder in a bit of water. Set aside.
Heat a deep or wide saucepan, add 1 cup fox nuts and roast on very low heat for a few minutes until they are crispy and crunchy. Test one between your fingers; it should be crispy.
Remove and set aside.
In the same pan, add 2 tablespoons of oil and when hot, add the whole spices: 4 cloves, few sticks of cinnamon and 1 whole green cardamom.
Fry for a few seconds to flavor the oil.
Tip in 1 ¼ cups chopped onions and sauté on medium heat until starting to soften.
Add 10-12 almonds, 2 cloves of garlic and 1 inch piece ginger, grated.
Fry again for a minute or so.
Add 1 cup chopped tomatoes, 1 green chili (slit), a pinch of salt and the spice powders – 1 teaspoon cumin powder, 2 teaspoons coriander powder and ¼ teaspoon haldi.
Mix well, sprinkle a little water and fry on medium low heat until tomatoes are slightly soft and oil starts to separate.
Set aside to cool and when cool, if preferred remove the whole cardamom and cinnamon sticks (if they are thick) and blend to a fine puree.
Add 2 more tablespoons of oil in the same pan (wipe if there are burnt portions in the pan) and heat on medium low heat.
To this, add the spice water (prepared in the first step) and mix on very low heat until oil starts to separate.
Tip in the pureed gravy mixture, ½ cup green peas (if using frozen green peas or precook if using fresh peas), add more water (to the consistency you prefer), sprinkle salt to taste and mix well.
Gently bring to a boil on medium heat.
When it comes to a gentle simmer, add a tablespoon of crushed dry methi leaves and about half or so of the roasted makhana.
Stir and bring back to a gentle boil.
Add the rest of the makhana just before serving in the hot curry and serve hot with any Indian bread like rotis, parathas, naan etc. or even rice.

TO MAKE SPINACH PARATHAS:

Make a soft and pliable dough using 2 cups of whole wheat flour, 1 tablespoon flax meal (optional), 1 cup or even more of finely chopped fresh spinach, 1 teaspoon of salt or to taste and some hot water.
Knead well and set aside 30 minutes.
When ready to make parathas or rotis, make small balls, dust with flour and after rolling into discs, roast on griddle drizzling some oil or ghee on both sides until cooked and golden brown on both sides.
You can also make laccha/flaky parathas using this dough to get flaky layers.
Makes about 8-10 parathas depending upon size.
Enjoy and Happy Eating!

Recipe Notes

Adjust amount of spices according to personal taste.
If you cannot find makhana or fox nuts, feel free to omit or substitute with paneer or tofu instead or even potatoes.
Enjoy and Happy Cooking!

STEP-WISE METHOD TO MAKE MATAR MAKHANA “MAKHANI”:

In a small bowl, stir 2 teaspoons of Kashmiri red chili powder, ½ teaspoon of haldi and ¼ teaspoon of black pepper powder in a bit of water. Set aside.

In a deep or wide saucepan, add the fox nuts and roast on very low heat for a few minutes until they are crispy and crunchy. Test one between your fingers; it should be crispy.

Remove and set aside.

In the same pan, add 2 tablespoons of oil and when hot, add the whole spices: 4 cloves, few sticks of cinnamon and 1 whole green cardamom.

Fry for a few seconds to flavor the oil.

Tip in 1 ¼ cups chopped onions and sauté on medium heat until starting to soften.

Add 10-15 almonds, 2 cloves of garlic and 1 inch piece ginger, grated.

Fry again for a minute or so.

Add 1 cup chopped tomatoes, 1 green chili (slit), a pinch of salt and the spice powders – 1 teaspoon cumin powder, 2 teaspoons coriander powder and ¼ teaspoon haldi.

Mix well, sprinkle a little water and fry on medium low heat until tomatoes are slightly soft and oil starts to separate.

Set aside to cool and when cool, if preferred remove the whole cardamom and cinnamon sticks (if they are thick) and blend to a fine puree.

Add 2 more tablespoons of oil in the same pan (wipe if there are burnt portions in the pan) heat on medium low heat.

To this, add the spice water and mix on very low heat until oil starts to separate.

Tip in the pureed gravy mixture.

Stir in ½ cup green peas, add more water (to the consistency you prefer), sprinkle salt to taste and mix well.

Gently bring to a boil on medium heat.

When it comes to a gentle simmer, add a tablespoon of crushed dry methi leaves and about half or so of the roasted makhana.

Stir and bring back to a gentle boil.

Add the rest of the makhana just before serving in the hot curry and serve hot with any Indian bread like rotis, parathas, naan etc. or even rice.

TO MAKE SPINACH PARATHAS:

Make a soft and pliable dough using 2 cups of whole wheat flour, 1 tablespoon flax meal (optional), 1 cup or even more of chopped fresh spinach, 1 teaspoon of salt or to taste and some hot water.

Knead well and set aside 30 minutes.

When ready to make parathas or rotis, make small balls, dust with flour and after rolling into discs, roast on griddle drizzling some oil or ghee on both sides until cooked and golden brown on both sides.

You can also make laccha parathas using this dough to get flaky layers.

Makes about 6-8 parathas depending upon size.

Enjoy and Happy Eating!

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