A crowd pleaser and party-perfect dish, this curry will make you crave more. In addition, this super flavorful and finger-licking delicious Makhana, Mushroom, Mawa, Matar goes well with naan or rice. Rich North Indian curries are extremely popular among food lovers and often we wonder how we can create that delicious restaurant-type curry at home. This recipe is super simple, luscious, and involves only pantry staple spices. It’s delicious with the richness of mawa and the addition of mushrooms with makhana and matar makes it a little unique. People often consider Paneer Butter Masala, Dum Paneer Masala, and Malai Kofta/ Restaurant Style Malai Kofta to make, when cooking something special. This Makhana, mushroom, mawa, matar will change your perception for good. It tastes absolutely amazing and is suitable for every occasion.
What Ingredients Are Used in this Recipe?
Mawa/Khoya Matar/Green Peas- For this recipe frozen peas are best. If using fresh peas, boil them first. Mushroom- Button mushrooms are best for this recipe. Salt Turmeric Powder Onion- Red onions are best for Indian curries. Tomato Ginger-garlic Paste- Grind an equal amount of ginger and garlic to make a fine paste. Coriander Powder Kashmiri Red Chili Powder Ghee/Oil- I prefer ghee for this recipe as it gives the dish a rich aroma. Green Chilies Cinnamon Stick Star Anise Black Cardamom Garam masala powder Heavy Cream Fresh Cilantro for Garnish
How to Make Makhana, Mushroom, Mawa, Matar-
Step One- Toast makhana or fox nuts in ghee till they look nice and crunchy. Do this on low flame. Slow roasting helps in an even and nice crunch. Grate Mawa/Khoya. If using homemade then mash it with your hands to make it crumbly. Soak frozen green peas in a big bowl of fresh water. Wipe mushroom with a damp paper towel and slice it into big pieces. Roast the mushroom in a little bit of ghee or oil. Chop and grind everything. Keep all the ingredients handy. Step Two- In a pan or kadhai heat ghee and add all the whole spices. Cook onion, tomato, ginger-garlic paste, and green chilies. Use a medium flame to cook them. Add all the other spices and cook them for some time till they release oil. Add grated mawa/khoya to the pan, and stir on medium flame. At this time add mushroom and matar to the spice mix and cook for a few minutes on slow/medium flame. Mix cream and roasted makhana to the pan. Add a little bit of hot water to make the curry up to your desired consistency. Sprinkle some Garam Masala and kasoori methi . Taste the seasoning, and if you want to add something, do it now. At the end, add one tsp of ghee to the curry, this step makes all the difference. However, it is optional. Garnish with fresh cilantro and serve with naan or roti.
