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Matar Makhana Sabji | Green Peas Fox nut Curry

Matar Makhana Sabji | Green Peas Fox nut Curry

Matar Makhana Sabji is a simple and delicious No Onion No Garlic curry made using the simple ingredients available in your pantry.
5 from 3 votes
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Course: Main Course
Cuisine: Indian
Keyword: Curries, Fox Nuts, Makhana, No Onion No Garlic, Peas
Cook Time: 30 minutes
Servings: 4 People
Author: Renu Agrawal-Dongre


  • 1/2 Cup Makhana (Fox nut)
  • 3/4 Cup Green Peas
  • 1 tsp grated Ginger
  • 1 Cup Tomato Puree
  • 6-7 Cashew
  • 1 tsp Cinnamon Powder (You can use whole cinnamon as well)
  • 1 Green Cardamom
  • 2 tbsp Ghee/ Clarified Butter (One can use oil)
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Sugar
  • 1/2 tsp Red Chilli powder (As per taste)
  • 1/2 tsp Garam Masala Powder
  • Coriander Leaves for garnish
  • Water as needed
  • Salt to taste


  • Soak the cashews in water for 15-20 minutes.
  • In a pan, add a tablespoon of ghee and shallow fry the fox nuts / makhana on low until lightly golden colour.
  • Transfer to a plate and let it cool.
  • In the meantime, in the same pan add the remaining ghee.
  • Once hot add the cumin seeds, green cardamom and let it crackle.
  • Now add the grated ginger and saute for a minute.
  • Next add in the tomato puree, cinnamon powder, turmeric powder, red chilli powder, garam masala powder and salt.
  • Let this cook on medium until the masala mixture is nicely done and it starts leaving the sides or releasing the ghee.
  • Add in the green peas and some water (1 Cuand let this cook on medium till the green peas are almost done.
  • In the meantime, make a paste of the cashew mix with little water.
  • Once the peas are done add the cashew mixture and sugar into the above masala.
  • Once it comes to boil add in the fox nuts.
  • Adjust the consistency of the gravy as needed by adding water.
  • Let the mix come to a boil and just boil it for 1-2 minutes.
  • I did not over boil it as I did not want the makhana/lotus seeds to go soft.
  • Turn off the heat, garnish with coriander leaves.
  • Serve it with poori/roti or rice.


Adjust the consistency as needed.
If you are making well ahead of time, add the fox nuts / Makhana just half an hour before else it will go soggy.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu