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5 from 4 votes

Makhana Matar Ki Sabzi | (Fiber-Rich + Keto + Nutritious)

Makhana Matar Ki Sabzi is a fiber-rich delicious gravy-based dish. It is a must-try if you are looking for a rich and flavorful gravy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Curry
Cuisine: Indian
Keyword: gluten free, keto, makhana kaju curry, makhana matar curry recipe
Servings: 3 People
Calories: 288kcal
Author: Pradeep Mamgain


  • 10 grams vegetable oil
  • 3 grams cumin seeds
  • 1 pc cinnamon stick
  • 1 pc bay leaf
  • 1 pc mace
  • 2 pcs green cardamom crushed
  • 2 grams ground red chili
  • 150 grams tomato puree
  • 2 grams ground turmeric
  • 2.5 grams ground coriander
  • 1.5 grams red chili whole
  • 4 grams green chili whole
  • 2 grams ground kashmiri red chili
  • 50 grams cashew nut paste
  • 15 grams ginger-garlic minced
  • 6 grams fenugreek leaves dry
  • 30 ml milk
  • 30 ml milk cream (malai)
  • 120 grams peas boiled
  • 15 grams lotus seed roasted
  • 5 grams salt
  • 15 grams clarified butter (ghee)
  • 4.5 grams sugar


  • Heat clarified butter in a kadhai and add lotus seeds. Saute lotus seeds until they turn crisp and their color changes to light golden. Keep aside.
  • In a blender jar, make a smooth puree of tomatoes. Next, make a paste of cashew nuts in a blender jar and set aside.
  • Boil green peas for 5 minutes on medium heat.
  • Heat oil in a kadhai on medium heat and then add cumin seeds, cinnamon stick, bay leaf, mace, and crushed green cardamoms.
  • Saute for 10 to 15 seconds. Now, add crushed ginger-garlic mixture. saute until the raw aroma of garlic disappears.
  • Add chili powder, tomato puree, and then mix well. Add turmeric powder, coriander powder, and mix well. Add whole red and green chilies, and mix well with the spices. Add a little water and stir for 1 minute.
  • Add kashmiri red chili powder and cashew nut paste and mix well. Next, add dried fenugreek leaves and mix well.
  • Add milk and cream. Then, continuously stir for 1 minute. Add green peas, mix well, and cover and cook for 1 minute.
  • Add lotus seeds, mix well, and then add salt and sugar.
  • Add 1 cup of water and then cover and cook for 5 minutes. Simmer until the gravy reaches the desired consistency which is neither thick nor thin.



  • Serving: Serve it hot with roti/chapati.
  • Additions: You can add garam masala and cumin seeds powder to enhance the taste. Also,  you can add khoya/khowa (solid evaporated milk) to this gravy to make it richer. 
  • Substitutions: You can also steam green peas instead of boiling them.
  • Caution: Lotus seeds will absorb all the clarified butter when roasting them. You may roast lotus seeds in less amount of clarified butter or use no fat at all.