- 1/2 cup makhana (foxnut)
- 2 1/2 cups chopped methi leaves
- 1/2 cup peas
- 3 tsp oil/ghee
- 1 1/2 tsp finely chopped garlic
- 1 1/2 tsp finely chopped ginger
- 2 medium-sized chopped onions
- 1 medium to big chopped tomato
- 8-10 cashew pieces
- Salt and red chilli powder to taste
- 1/4 tsp turmeric powder
- 1 tsp coriander powder (roasted coriander pounded or ground)
- 1/4 tsp garam masala
- 1/4 cup milk
- 1 tsp cream (optional)
Roast the makhana and set it aside.
Remove the methi leaves from the stem, wash them thoroughly, and chop them into small pieces.
Boil the chopped methi leaves in a pan with a little water until the water starts bubbling. Then, remove the pan from the stove and strain the methi leaves in a strainer. Discard the water.
Blanch or boil the peas, strain them, and set them aside. Discard the water.
In a kadhai, add oil or ghee and stir fry chopped garlic and ginger for a few minutes until the raw smell goes.
Add chopped onions and stir fry until soft. Then, add chopped tomato and cashews.
Stir fry until the tomato becomes soft and the water from the tomato dries up. Remove from stove and let it cool down.
When the onion-tomato masala has cooled down, put it in a grinder and grind to a smooth paste. Keep aside.
In the same kadhai, add ghee or oil and warm it a little. Add the ground paste and saute for 3-4 minutes.
Add salt, red chilli powder, turmeric powder, coriander powder, and garam masala. Mix well.
Rinse the grinder with 1/4 cup water, add it to the masala, and saute until the water dries up.
Add 1 tsp cream (optional), cooked peas, and mix well.
Next, add milk, cooked methi leaves, and roasted makhana. Mix well and cook for a few minutes on low flame.
Serve hot with roti, paratha, or any flatbread of your choice.
Calories and Macros: The approximate calories and macros for 1 cup (250 ml) of Makhana Methi Mattar are:
- Calories: 206 kcal
- Carbohydrates: 17g
- Protein: 6g
- Fat: 14g
- Fiber: 3g