Creamy Lajbab Khoya Curry with Makhana & Peas
1 hour 5 minutes
757 reads
About Creamy Lajbab Khoya Curry with Makhana & Peas
Indulge in the rich, creamy delight of Lajbab Khoya Curry, a North Indian culinary masterpiece. This recipe combines the luxurious texture of khoya with the subtle crunch of makhana (fox nuts) and the sweetness of peas, creating a symphony of flavors and textures in every bite.Aromatic spices like ginger, garlic, and red chili powder infuse the curry with depth and warmth, while a touch of hung curd adds a delightful tanginess. Perfect for a comforting dinner or a special occasion, this curry is sure to impress.Serve this luscious Lajbab Khoya Curry hot with naan or tandoori roti for a truly unforgettable dining experience. The recipe is surprisingly easy to make, even for novice cooks.
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Recipe Time & More
Prep25 minutes
Cook40 minutes
Total1 hour 5 minutes
Ingredients
Spices & Aromatics
- 2 tsp Ginger-Garlic Paste
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder haldi
- 2 tsp Coriander Powder dhania
- 1 tsp Garam Masala
- 1 tsp Fenugreek Leaves kasuri methi
- 1 Bay Leaf
Vegetables & Nuts
Dairy & Other
- 150 gm Mawa dried milk solids
- 2 tbsp Hung Yogurt greek yogurt can be substituted
- 1 cup Tomato Puree
- 1.5 tsp Salt or to taste
- 2 tbsp Oil vegetable or ghee
Instructions
Prepare the Peas and Makhana
- Boil the peas until tender. Roast the makhana until lightly golden and set aside.
Make the Onion Paste
- Finely chop the onions. Heat 1 tbsp of oil in a pan and sauté the onions until golden brown. Allow to cool completely, then blend into a smooth paste.
Cook the Curry
- Heat the remaining oil in a pan. Add bay leaf and sauté briefly. Add ginger-garlic paste, red chili powder, turmeric powder, and coriander powder. Sauté for a minute until fragrant.
- Add the onion paste and tomato puree. Cook until the oil separates from the sides of the pan.
- Stir in the hung curd and cook for 2-3 minutes. Add the khoya and cook until slightly browned.
- Add the cooked peas, roasted makhana, salt, and 1 cup of water. Mix well. Add kasuri methi and cover, simmer for 4-5 minutes until heated through.
Finish and Serve
- Stir in garam masala and remove from heat. Garnish with fresh coriander leaves. Serve hot with naan or tandoori roti.
Recipe Notes
Expert Tips
- For a richer flavor, use ghee instead of vegetable oil.
- If you don't have hung curd, you can use plain yogurt, but let it drain in a cheesecloth for about 30 minutes to remove excess water.
- Adjust the amount of red chili powder according to your spice preference.
- Add a squeeze of lemon juice at the end for a bright, tangy finish.
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Recipe Nutrition
Calories: 19kcalCarbohydrates: 4gProtein: 1gSodium: 855mgFiber: 1gSugar: 2g
Santosh Bangar
Articles: 7
6 Comments
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Such a tempting dish! Thank you.
Absolutely mouthwatering! Thanks for sharing.
Looks so yummy! Excited to make it.
Perfect dish! Can’t wait to cook it.
This is wonderful! Can’t wait to taste it.
Amazing !!!!!