Preparing The Ingredients
The foundation of Makhana-Matar Sabzi is the careful preparation of the ingredients. Begin by heating ghee in a pan, and then add the makhana (also known
as fox nuts) to roast them until they achieve a light golden color. The roasting process brings out a lovely crunch and flavor, which is a key component of the dish's texture. After achieving the desired color, remove the roasted makhana and set it aside. In the same pan, switch to oil and add cumin seeds for tempering. This step infuses the oil with the warm, earthy notes of cumin. Following this, add finely chopped onions and sauté them until they become golden brown, indicating they have softened and released their sweetness. This preliminary step of caramelizing the onions will lay the flavorful base of the sabzi.
Spice Infusion
Once the onions have reached a golden-brown hue, it's time to introduce the aromatic ginger-garlic paste. Stir this into the onions briefly to release its fragrance. Then, comes the introduction of the tomatoes. Add tomato puree to the pan, along with an array of spices, including turmeric, red chili powder, coriander powder, garam masala, and salt, according to your preference. Allow the mixture to cook until the oil begins to separate from the spice-tomato blend. This is an indication that the flavors have melded beautifully. The cooking process should take a few minutes, where the spices will gradually be infused with the vegetables, and the oil separating is an indication that the flavors are fully developed.
Green Peas & Makhana
With the base now ready, incorporate the green peas into the mixture. If using fresh peas, they will cook quickly, but frozen peas might need a slightly longer time. Add a small amount of water, cover the pan, and let the peas simmer for about 5 minutes or until they are tender and cooked through. Next, gently mix in the roasted makhana. The combination of the slightly softened peas with the crunchy makhana creates a delightful contrast in texture, which is one of the appealing aspects of this sabzi. Following the addition of makhana, introduce curd or cream, stirring well to combine and balance the flavors. Cook this mixture on a low flame for about 2 to 3 minutes, allowing the flavors to meld beautifully.
Serving & Garnishing
After cooking the dish, turn off the heat. Now it is time for the final touches, which will add freshness and visual appeal. Sprinkle a generous amount of garam masala, which enhances the overall taste profile with its warm, aromatic spices. Then, garnish the Makhana-Matar Sabzi with fresh coriander leaves, which adds a burst of freshness and a vibrant green color to the dish. The addition of coriander not only enhances the presentation but also elevates the aroma and overall dining experience. Serve Makhana-Matar Sabzi with hot rotis or steamed rice. It is a perfect dish for serving to guests, and it's easy to prepare and offers a welcome change for those seeking alternatives to paneer or mushroom dishes.
Ingredient Insights
To prepare the Makhana-Matar Sabzi, you will require a set of key ingredients to achieve the desired flavors. Begin with 1 cup of makhana and 1 cup of fresh or frozen green peas. For the base of the sabzi, include 2 finely chopped onions. You will also need 2 tablespoons of tomato puree, 1 green chili for a hint of heat, and 1 teaspoon of ginger-garlic paste for depth of flavor. To introduce creaminess, add ½ cup of curd or cream. For cooking, 2 teaspoons of oil or ghee are necessary. The spices needed include turmeric, red chili powder, coriander powder, garam masala, and salt, according to your taste. Finally, always have fresh coriander on hand for garnishing. These ingredients work in harmony to deliver a delicious and healthy meal.
