Mithila Makhana aur Matar Ki Sabzi
A rich and comforting North Bihar specialty featuring roasted fox nuts and tender green peas simmered in a spiced, creamy tomato-onion gravy. This traditional dish is a festive vegetarian favorite packed with texture and aromatic flavors.
40min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat one tablespoon of ghee in a pan and roast the makhana on medium-low heat until crisp and crunchy, then set aside.
2
In the same pan, add the remaining ghee and let the cumin seeds splutter.
3
Add the finely chopped onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
5
Add turmeric powder, red chilli powder, and coriander powder, mixing well with the onion base.
6
Pour in the tomato puree and cook until oil begins to separate from the masala.
7
Lower the heat and slowly whisk in the curd to prevent curdling, stirring continuously for two minutes.
8
Add the fresh green peas and a cup of water, cover, and let it simmer until the peas are tender.
9
Gently fold in the roasted makhana and garam masala, simmering for just two minutes so they retain a slight crunch.
10
Garnish with freshly chopped coriander leaves and serve hot with phulkas or parathas.
Ingredients
2 cups makhana (fox nuts)
1 cup fresh green peas
2 medium onions, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1/2 cup whisked curd or yogurt
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1 teaspoon coriander powder
1/2 teaspoon warm garam masala
2 tablespoons ghee or cooking oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.