Shahi gravy is a rich gravy which mildly spiced with very few ingredients, but tastes heavenly. Because of its thick and creamy texture, it goes out well with any variety rice, roti or chapathi. I have accompanied with paneer rice and potato fry.

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Shahi Mutter Makhani Gravy / Green Peas Gravy

It is very simple, easy to prepare also it consumes little time, so that it can be packed in your lunch box also. Also you could check out – Shahi Egg Curry (spicy),  Shahi Egg Masala, Shahi Tukda, Shahi Shorba. Let me share the recipe…

Ingredients:

• Green peas – ½ cup
• Phool Makhana / Fox Nuts / Puffed Lotus seeds – 15 nos
• Cashew nuts – 10 nos
• Cinnamon (1 “inch stick) – 2 no’s
• Cloves – 3 nos
• Cardamom – 2 nos
• Star Anise – 2 nos
• Bay leaf – 1 no
• Ginger (1” inch stick) – 1 no
• Garlic – 7 cloves
• Green chilli – 2 no’s
• Onions – 2 nos (medium size)
• Oil – 3 tbsp
• Salt to taste

Flavored spices, onion, garlic, ginger and green chillies getting cooked

About to grind to a fine paste

Onion paste

Green peas

Green peas with salt and cumin powder

With onion paste

Casehw nuts about to grind

With cashew nut paste

With cashew nut paste

Getting cooked

Getting cooked with roasted makhani

Oil floating on the top

Shahi Mutter Makhani Gravy / Green Peas Gravy

Preparation:

• Peel and finely chop ¼ portion of onions and keep it aside, meanwhile roughly chop the leftover onions.
• Heat a tsp of oil, roast the makhana until it golden brown in color and keep it aside.
• Heat a tbsp of oil, add cinnamon, cloves, star anise, cardamom, ginger, garlic, green chillies and roughly chopped onions, cook until the onions turn soft.
• Remove it from fire, spread it over a plate, let it rest until it reaches room temperature.
• Grind it to fine paste, keep it aside. Grind cashew nuts with water to a fine paste and keep it aside.
• Heat the leftover oil in the same vessel, add the bay leaf, finely chopped onions, cook until the onions turn transparent.
• Add the green peas followed by cumin powder, cook for a minute, pour a cup of water and cook until the peas are boiled.
• Pour in the ground onion, green chilli paste, add salt, cook for few mins until the raw smell goes off.
• Pour in the cashew nuts paste, cook until the gravy thickens.
• Add the roasted makhana, stir in gently.
• Remove it from fire, once the oil starts floating on the top of the gravy.

Serve hot with any roti, chapathi or pulao.