Shaadiyon Wali Kaju Matar Makhana Sabzi is a rich, royal North Indian curry that you usually get to enjoy at weddings and special occasions. This dish is known for its luxurious creamy gravy, soft cashews, tender green peas, and lightly crisped makhana (fox nuts). It has that unmistakable “shahi” taste—mildly sweet, aromatic, and deeply satisfying.
What makes this sabzi special is the perfect balance of richness and lightness. Cashew paste, gram flour, and fresh cream give the gravy its thick, velvety texture, while makhana keeps it light and festive at the same time. Even though it tastes indulgent, it can be prepared at home with less oil and simple techniques.
This curry is ideal for festive dinners, family functions, or when you want to recreate wedding-style food at home. Pair it with naan, paratha, jeera rice, or plain pulao, and you’ll have a complete royal meal that everyone will praise.
Ingredients
Main Ingredients
- Makhana (fox nuts) – 1 cup
- Green peas – 1 cup
- Cashew nuts – ¼ cup (whole, for sabzi)
- Tomatoes – 3 (ripe)
- Green chilies – 2
- Ginger – 1-inch piece
- Cashew nuts – 20 (for paste)
- Gram flour (besan) – 1 tablespoon
- Fresh cream – ¼ cup
- Fresh coriander leaves – 1 tablespoon
- Salt – to taste
- Sugar – ¼ teaspoon
Whole Spices
- Cumin seeds – ½ teaspoon
- Bay leaf – 1
- Black cardamom – 1
- Cinnamon stick – ½ inch
- Black peppercorns – 4–5
- Clove – 1
- A pinch of hing (asafoetida)
Spice Powders
- Red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Kasoori methi – 1 teaspoon
- Garam masala – ¼ teaspoon
- Chaat masala – ¼ teaspoon
- Green cardamom powder – ⅛ teaspoon
Cooking Fat
- Oil – 2 tablespoons
- Ghee or butter – 2 tablespoons
Method
Step 1: Prepare the Cashew–Tomato Paste
- Take 3 tomatoes, 20 cashews, green chilies, and ginger.
- Grind into a smooth paste using a mixer.
- Keep aside.
Step 2: Fry Kaju, Makhana & Peas
- Heat 2 tablespoons oil in a kadhai.
- Add whole cashews and fry until light golden. Remove and keep aside.
- In the same oil, add makhana and roast for 2–3 minutes until crispy. Remove.
- Add green peas and sauté for 2–3 minutes. Remove and keep aside. Roasting enhances flavor and prevents sogginess.
Step 3: Prepare the Gravy Base
- In the same kadhai, add 2 tablespoons ghee or butter.
- Add cumin seeds, bay leaf, black cardamom, cinnamon, clove, peppercorns, and a pinch of hing.
- Let the spices crackle.
- Add 1 tablespoon gram flour (besan) and roast well until aromatic. Besan gives thickness and wedding-style richness to the gravy.
Step 4: Cook the Tomato–Cashew Paste
- Add the prepared tomato-cashew paste.
- Cook on low flame, stirring continuously.
- Add a little water and cook until ghee separates and floats on top.
- Cover and cook for 5 minutes.
Step 5: Add Dry Spices
- Add Red chili powder – 1 tbsp, Turmeric powder – 1/4 tsp, Coriander powder – 1 tsp, Kasoori methi – 1 tsp.
- Add some chopped coriander leaves.
- Mix well.
Step 6: Add Fried Ingredients
- Add the fried peas and cashews.
- Sauté for 2–3 minutes so they absorb the masala.
- Add 1 cup water, salt to taste, and ¼ tsp sugar.
- Mix well.
Step 8: Add Makhana & Cream
- Add the roasted makhana.
- Mix gently and let it cook for 2 minutes.
- Add ¼ cup fresh cream and stir well.
- Cover and cook for 5–7 minutes on low flame.
Step 9: Garnish & Serve
- Now turn off the flame.
- Garnish with fresh coriander leaves. our Shaadiyon Wali Kaju Matar Makhana Sabzi is ready!
Serving Suggestions
- Serve with naan, butter roti, or paratha
- Pairs beautifully with jeera rice or veg pulao
- Perfect for festive thalis and special dinners
Tips & Tricks
- Always roast makhana separately for best texture
- Roast besan well to avoid raw taste
- Add cream at the end to prevent curdling
- Adjust water for desired gravy thickness
- This gravy base can be used for other shahi sabzis too
