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vegan makhana matar makhani

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”:

  1. 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.

  2. 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.

  3. Remove and set aside.

  4. 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.

  5. Fry for a few seconds to flavor the oil.
  6. Tip in 1 ¼ cups chopped onions and sauté on medium heat until starting to soften.

  7. Add 10-12 almonds, 2 cloves of garlic and 1 inch piece ginger, grated.

  8. Fry again for a minute or so.
  9. 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.
  10. Mix well, sprinkle a little water and fry on medium low heat until tomatoes are slightly soft and oil starts to separate.
  11. 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.

  12. 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.

  13. To this, add the spice water (prepared in the first step) and mix on very low heat until oil starts to separate.

  14. 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.

  15. Gently bring to a boil on medium heat.
  16. When it comes to a gentle simmer, add a tablespoon of crushed dry methi leaves and about half or so of the roasted makhana.
  17. Stir and bring back to a gentle boil.
  18. 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:

  1. 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.

  2. Knead well and set aside 30 minutes.
  3. 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.

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

  5. Makes about 8-10 parathas depending upon size.

  6. 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!