Kaju Matar Makhane ki Sabzi
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An absolute treat to make on Diwali and treat your family and friends. Kaju Matar Makhana is a delicate curry made in Uttar Pradesh. My mom made it sometimes but not that often. Some dishes are saved for festivals and “khaas” occasions, right? I am bringing another family recipe to try in this season of lights and happiness.
Kaju is cashews, Matar is peas and Makana is Puffed Foxnuts from Lotus stem.
It is rich, subtly sweet and just amazing to indulge. I am not sure about the origin of this dish but it definitely is more of Awadhi and Mughlai origin. I am sure it will be a regular feature in your home, once you make it.
Here is how I made it!
Serving Suggestion – This curry goes well with poori, parantha, roti, naan and cumin rice.
A very Happy Diwali to all of you! Stay healthy. Stay happy. Stay blessed.
Try making this for your next party or the festival approaching soon! Another curry from my Indian American Kitchen to yours!
Sonal
Lovely!
Never made matar makhane with cashews. I use poppy seeds in the gravy. Do drop by our blog sometime – https://kitchenpostcards.wordpress.com/2018/03/27/matar-makhanepuffed-lotus-seeds-with-green-peas/
Thanks!
Wow, we learn something new all the time from your ingredients don’t we? I’d never heard of fox nuts before either, love all the spices going on here.
Thanks Loretta! Foxnuts or Makhana is used commonly in North Indian dishes, especially Uttar Pradesh.
I have never cooked with Makhana. May be it is time to start after looking at all your dishes which use them. 🙂
Aruna,
In UP, we use this ingredient a lot
Looks fantastic Sonal. I never heard of foxnuts before, are the white foxnuts? The whole dish really sounds incredible, I can see why if is made for special occasions. I love learning about dishes I have not heard of before.
Suzanne,
Yes the white ones are the lotus seeds. Next time, when I send out something for you, will pack some of these too 🙂
Such a beautiful dish. Lotus seeds sound so exotic!