This matar makhane ki sabji is definitely not the one I recommend for your everyday Indian meal. But this rich mughlai curry or another mughlai gravy of malai kofta is are perfect recipes to make on special occasions or for an Indian party menu. Now when we are talking about special meals or party menu in the same sentence as Mughlai dishes let’s talk about Mughlai Cuisine too. Traditionally Mughlai cuisine is famous for its richness and flavourful dishes. A lot of spices, dried fruits and nuts are used. Most of these dishes from Mughlai cuisine were developed in 16th century Indo-Persian cultural centres of the Mughal Empire in India. There are quite a few Mughlai recipes I have shared them in past. I will link them in the end of this post so you can try them as well.
White Gravy for Kofta
The white gravy base is standard mild Indian Mughali white gravy. This gravy recipe is slightly different from malai kofta gravy which I have shared earlier. But both of them are mild and very flavourful recipes. So you can definitely check out that recipe as well.
Recipe Notes
How to Make Ahead and Store in Freezer
Like my most other recipes, you can make this curry ahead and store in the freezer for up to 4-6 weeks. So I make a double batch and cook it till before adding green peas and store one batch in freezer. When I am ready to serve I just reheat the gravy, add frozen peas and then just before serving add toasted foxnuts/makhana.
Serving Suggestions for Matar makhana sabji
This mughali dish tastes best with any Indian bread like, phulka, rumali roti, Naan, Paratha etc. Or a simple side of ever popular jeera rice and a raita to go with it.
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How To Make Matar Makhana Sabji Step by Step Video
📖 Recipe
