Phool Makhana Paneer Matar Curry is a nutritious rich Indian curry recipe made with roasted foxnuts (Phool makhana), cottage cheese (paneer), green peas, and cashew nuts in onion tomato gravy. This makhana sabji recipe is gluten-free, vegetarian, and goes well with any Indian bread.
Here Paneer is Cottage Cheese, Matar is green peas and Makhana is foxnuts (also known as puffed lotus seeds). This Paneer Makhana sabzi recipe is also called Paneer Matar Makhana, Paneer Phool Makhane ki sabzi, Paneer Makhana Kaju curry recipe.
I have recently started using makhana at home and everyone in my family loves it. It has so many health benefits and also good for weight loss.
In India, Makhana is generally served during Hindu fasting as it contains all the required nutrients during fasting.
The first time I tasted this Phool Makhana Paneer Kaju Curry was at my friend's place during the auspicious occasion of Navratri and due to festivities, there was no onion or garlic added to it. In spite of it tasted great. So I followed the same recipe with the addition of onion and garlic tasted even more fabulous.
Paneer is a great source of protein and goes very well with this Matar Makhana curry. You can also replace paneer with mushrooms or tofu if you are a vegan or simply skip paneer in this makhane ki sabji.
If you like Paneer, Checkout my other Paneer Recipes Paneer Biryani, Paneer Fingers, Palak Paneer Paratha, Paneer Bhurji Sandwich, Airfryer Paneer Popcorn
What is Makhana?
Makhanas are popularly known as lotus seeds, fox nuts, Euryale Ferox, gorgon nuts, and phool makhana. It’s actually the puffed lotus seeds or the puffed fox nuts that have high nutritional and medicinal values and mostly grown in the state of Bihar in India.
Phool Makhana, Fox Nuts, or Lotus Seeds are loaded with nutrients and are a good source of protein, calcium, and iron. These are good healthy snacks for kids and adults.
How to Make Makhana Matar Paneer Curry
In a kadai/pan, heat 1 tablespoon of ghee or oil, add the cashews, and roast them till golden brown. Transfer to a plate and set aside.
In the same pan add makhana and roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana doesn't burn. Once done transfer on to a plate and set it aside.
Heat 2 tablespoons of oil in the same pan, add onion and saute till golden brown. Add ginger, garlic, green chili, tomato, and saute till the tomatoes are soft and mushy. Turn off the flame and allow it to cool slightly.
Transfer the mixture into a blender jar with ¼ cup of water and blend to a smooth puree.
Heat remaining 1 tablespoon ghee in the same pan, add cumin seeds let them sizzle.
Add red chili powder, mix well and saute for a few seconds on medium-low flame. Adding Kashmiri red chili powder at this stage gives a nice color to the dish.
Add the prepared onion tomato puree and mix well. Cover and cook for 3-4 minutes until the oil/ghee begins to separate from the mixture.
Add turmeric powder, coriander powder, salt and mix well and saute for another minute.
Add paneer (cottage cheese), roasted makhanas, roasted cashews, green peas, 1 cup of water, stir well and simmer the curry over low heat for 5 – 6 minutes.
Lastly sprinkle garam masala powder, Kasuri methi (dried fenugreek leaves), and fresh cream and mix well. Turn off the gas.
Garnish with coriander, squeeze some lime juice and serve hot with poori, parathas, or jeera rice.
What to serve with Paneer Makhana Curry?
This Makhana Matar Paneer curry is a side dish that acts as a perfect complement to various delicacies like parotta, naan, roti, or jeera rice, ghee rice.
Tips
- Roast the foxnut (makhana) till they are crisp before adding to the makhana sabzi.
- Add roasted foxnuts just a few minutes before serving the curry. This prevents the roasted Phool makhanas from turning soggy.
- Homemade Paneer works the best. If you have store brought paneer, then soak paneer in hot water for 15 minutes to keep them soft.
- Adding Kasuri methi at the end gives a restaurant-style taste to this paneer dish.
- I have added Kashmiri red chili powder to give nice red color to this dish. However, if you want to make it spicier add extra red chili powder.
- Always add the cream at the end of cooking else it will curdle.
Variations
- You can also add khoya/mawa along with cream to give a rich texture and taste to make the Khoya Matar Makhana recipe.
- You can also skip paneer and replace it with mushrooms or aloo (baby potato) in this makhana ki sabji recipe.
- Adding sugar or honey balances the flavors and so you can add ½ teaspoon of sugar or 1 teaspoon of honey in the end.
Recipe FAQs
Follow the same recipe and skip adding onions and garlic, instead add extra ¼ cup cashews while blending to make the gravy thick, creamy, and rich.
I have used Amul cream (heavy cream) to make Phool makhana curry. You can use any whipping cream that is available in your nearest grocery store. You can also use homemade Malai (malai).
To make Vegan Makhana Matar Paneer curry, you can replace paneer with tofu. Ghee with oil and fresh cream with cashew or coconut cream.
More Green Peas Recipes
- Makhana Chivda
- Spicy Masala Makhana
- Caramel Makhana
- Makhana Kheer
- Chocolate Makhana
- Peri Peri Makhana
- Mint Makhana
If you love Phool Makhana’s, Checkout my 12+ Makhana Recipes collection.
Paneer Matar Makhana Curry
Ingredients
Measuring cup used [1 cup = 250ml]
- 4 tablespoons ghee or oil divided
- ¼ cup cashews optional
- 2 cups roasted makhana (phool makhana/lotus seeds)
- 150 grams paneer (cottage cheese) cut into small cubes
- ¼ cup green peas frozen
- 1 medium onion finely chopped
- 2 large tomato finely chopped
- ½ inch ginger
- 3 cloves garlic
- 1 green chili
- 1 teaspoon cumin (jeera) seeds
- salt to taste
- 1 ¼ cups water divided
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons fresh cream use coconut cream for vegan
- 1 teaspoon lime juice
- 2 tablespoons coriander leaves
Dry Spices
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
Instructions
- In a kadai, heat 1 tablespoon of ghee or oil, add the cashews and roast them till golden brown. Transfer on to a plate and set aside.
- In the same pan add makhana and roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana doesn't burn. Once done transfer on to a plate and set it aside.
- Heat 2 tablespoons of oil in the same pan, add onion and saute till golden brown. Add ginger, garlic, green chili, tomato, and saute till the tomatoes are soft and mushy. Turn off the flame and allow it to cool slightly.
- Transfer the mixture into a blender jar with ¼ cup of water and blend to a smooth puree.
- Heat remaining 1 tablespoon ghee in the same pan, add cumin seeds let them sizzle.
- Add red chili powder, mix well and saute for a few seconds on medium-low flame. Adding Kashmiri red chili powder at this stage gives a nice color to the dish.
- Add the prepared onion tomato puree and mix well. Cover and cook for 3-4 minutes until the oil/ghee begins to separate from the mixture.
- Add turmeric powder, coriander powder, salt and mix well and saute for another minute.
- Add paneer (cottage cheese), roasted makhanas, roasted cashews, green peas, 1 cup of water, stir well and simmer the curry over low heat for 5 – 6 minutes.
- Lastly sprinkle garam masala powder, Kasuri methi (dried fenugreek leaves), and fresh cream and mix well. Turn off the gas.
- Garnish with coriander, squeeze some lime juice and serve hot with poori, parathas or jeera rice.
Notes
Tips
- Roast the foxnut (makhana) till they are crisp before adding to the makhana sabzi.
- Add roasted foxnuts just a few minutes before serving the curry. This prevents the roasted Phool makhanas from turning soggy.
- Homemade Paneer works the best. If you have store brought paneer, then soak paneer in hot water for 15 minutes to keep them soft.
- Adding Kasuri methi at the end gives a restaurant-style taste to this paneer dish.
- I have added Kashmiri red chili powder to give nice red color to this dish. However, if you want to make it spicier add extra red chili powder.
- Always add the cream at the end of cooking else it will curdle.
Variations
- You can also add khoya/mawa along with cream to give a rich texture and taste to make the Khoya Matar Makhana recipe.
- You can also skip paneer and replace it with mushrooms or aloo (baby potato) in this makhana ki sabji recipe.
- Adding sugar or honey balances the flavors and so you can add ½ teaspoon of sugar or 1 teaspoon of honey in the end.
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