Home » Recipes » North Indian » KAJU MATAR MAKHANA


[A creamy and delicious dish prepared with cashew nuts, green peas and puffed lotus seeds]

Preparation time—15 minutes                         Cooking time—30 minutes

Serving—5-6                                                               Category—veg.


  • Cashew nuts, broken                                                 ½ cup
  • Green peas, shelled                                                    ¾ cup
  • Makahane [puffed lotus seeds]                             1cup
  • Roasted poppy seeds paste                                      2tbsp
  • Onions [boiled &ground]                                           ½ cup
  • Tomato puree                                                                   ½ cup
  • Ginger, garlic paste                                                         2tsp
  • Red chilli powder                                                            1tsp
  • Turmeric powder                                                            ½ tsp
  • Coriander powder                                                          2tsp
  • Garam masala                                                                   1tsp
  • Green cardamom powder                                          ½ tsp
  • Sugar or honey                                                                  to taste
  • Mint powder or fresh mint                                         ½ tsp
  • Cream                                                                         ½ cup
  • Salt                                                                              to taste
  • Ghee                                                                            3tbsp


1-Heat ½ tbsp of ghee in a kadhai ,adds makahne and roast them till crispy and light brown in colour .Remove and keep aside.

2-Heat remaining ghee in a kadhai, adds ginger, garlic paste sauté till raw flavor gone.

3-Sprinkle little water, stir in turmeric powder, chilli powder and coriander powder, add ground onion and sauté till oil separates.

4-Adds tomato puree , poppy seeds paste and green peas and stir cook for 4-5 minutes.

5- Add 2½ cups of water bring it to boil then add makhane , cashew nuts and salt and simmer it till gravy thickens and green peas becomes tender.

6-Mix in garam masala, cardamom powder, sugar, mint and half of the cream.

7-Remove from the fire and serve hot garnished with remaining cream.


About Anil Kumar

Chef at Mayuri Farms and Restaurant