Lighter Matar Makhana Curry
A wholesome Indian recipe crafted for health-conscious eating — nutritious, delicious, and easy to make at home.
Phool makhana curry is festive and usually khoya-heavy. We roast fox nuts crisp, steam peas, and use a smaller amount of khoya (or milk powder) so the tomato-onion gravy stays luxurious but lighter.
Ingredients
How to Make It
Dry-roast makhana until crisp. Steam peas.
Sauté onion; add tomato puree and spices; cook thick.
Add khoya and a little water; simmer until smooth.
Fold in peas and makhana; cook 3–4 minutes so makhana softens slightly but doesn’t collapse.
Nutrition per serving
* Approximate values per serving
Health Benefits
Makhana is a light, crunchy protein-leaning ingredient. Using less khoya keeps festive flavour without an oversized cream load.
Pro Tips
- →Roast makhana well or it turns chewy.
- →Add makhana near the end.
- →Adjust water — gravy thickens as makhana absorbs.
Variations
- 1Skip khoya; use cashew paste.
- 2Add paneer cubes.
Frequently Asked Questions
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