A delicious curry traditionally made with Makhane / Foxnuts & Peas in a tomato and onion gravy loaded with milk fats. Our healthier twist on the Makhane Matar. Vegan.Gluten-Free.
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I am so happy to be back. Back you ask? Not that I was missing. Well behind the scenes last few weeks apart from the blog, I was organizing a wellness week at Little A's school for 900 kids. Yes, a whole week of wellness. From mindfulness to physical activity to healthy eating and even empowering thoughts. A lot of time, effort and planning went into this event. As much as I enjoyed organizing it, I am glad it's over as it was exhaustive. Phew!!! There were days when I barely ate anything and I was on my toes from morning until the end of the school day. I missed my routine, I missed interacting with you all. So you see, I am happy to be back.
So I am back with a recipe that is close to my heart. My mom often made Makhane Matar. As a child, I didn't really enjoy Makhane as much but eventually, I started liking it until I finally fell in love with it. If you haven't heard of Makhane before, they are nothing but puffed lotus flower seeds or Foxnuts. Also known as Gorgon Nuts and Eurale Ferox in some parts of the world. These white edible seeds are crunchy little puffs, known for their nutrition.
Mom often roasted them which made them crispier and crunchy like popcorn or she used them in the curry. It's only in the recent years when I realized the benefits of Makhane I started incorporating them sincerely in my diet.
- Makhane are a great source of protein & fiber.
- It's low caloric with all the nutrition
- High in antioxidants, Makhane are great for the skin
- Low in saturated fats, they are heart healthy
- Their low glycemic index makes it perfect for diabetics.
Often people roast Makhane and consume it as a snack, just like popcorn. Or you can use them in this curry. Traditionally the curry is made using milk fats (also knows as khoya) along with onions and tomatoes. However, we want to skip the milk fats and use heart-healthy cashews. Cashews have a lower fat content than most other nuts. The good part is that it's a good fat instead of the bad fat. thus you see us use cashews in a lot of our curries and pestos.
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- 3 cups of 30 minute Indian Masala Curry
- 1 cup peas
- 1 cup Makhane / Foxnuts
- 10-15 raisins(optional)
- Water (optional)
- There are 3 ways you can make this recipe
- 1.If you are using hard peas, the desi Indian mattar and cooking on a stove top pot or pan, boil the peas ahead of time. Then add the Indian Masala Curry to the pot. Add in the peas and let it simmer for about 5 minutes. If the sauce is too thick for you you can water it down while it's simmering.
- 2.If you are using hard desi mattar you can also pressure cook the meal. In a cooker add the Indian Masala Curry, peas and cook it until the first whistle.
- 3. Is using soft sweet peas, then in a stove top pot or pan, add in the Indian Masala Curry & peas and cook for about 5 minutes.
- In the meantime while the curry is getting cooked, dry roast the foxnuts / makhane and just add them before serving.
- Garnish with cilantro & raisins and your done.