Kaju matar makhana recipe for tasty and healthy dinner at home with adding dry fruits how to make cashew peas fox nut dish

Cashew Matar Makhana Recipe: Consumption of dry fruits is very beneficial for health. On the other hand, in the list of dry fruits, cashew and makhana are favorite of many people. But have you ever tasted the special dish made of cashews and nuts. Yes, if you want, you can add a double dose of health and taste to dinner by trying the easy recipe of Kaju Matar Makhana.

Cashews and nuts are used to add flavor to many everyday dishes. But to try something different in dinner, making cashew peas makhana can be the best. On the other hand, by following the recipe of Kaju Matar Makhana, you can prepare a tasty and healthy dinner in minutes. So let’s know how to make cashew peas makhana.

Ingredients to make Cashew Peas Makhana
To make cashew peas makhana, 3 cups makhana, 2 cups chopped tomatoes, 1 tbsp ginger, 4 tbsp oil, 2 tsp coriander powder, 1 tsp salt, 1 tsp sugar, ½ tsp cumin, ½ tsp red Take chili powder, ¼ cup green peas or frozen peas, ¼ cup cashew nuts, ¼ tsp garam masala, ¼ cup chopped coriander leaves and 1 pinch of asafoetida. Let’s know about the method of making cashew peas makhana.

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Cashew Matar Makhana Recipe
To make Cashew Matar Makhana, heat 3 spoons of oil in a pan. Now lightly roast the butter in it and then take it out in a bowl and keep it aside. Now prepare puree by blending tomatoes, cashews and ginger. After this heat the oil in the pan. Now add cumin and fry it. After cumin turns brown, mix asafoetida in it. Now add tomato, cashew and ginger paste to the pan and mix.

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Then add coriander powder, red chili powder, sugar and salt to it and stir for 2-3 minutes. When the masala starts leaving oil, mix green peas and roasted makhana in it. Now add one and a half cup of water, cover it and cook on low flame for 6-7 minutes. Now after turning off the gas, add garam masala and green coriander to it. Your Kaju Matar Makhana is ready. Now serve this dish with roti, paratha, puri or rice.

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