Khoya Matar recipe
Khoya Matar is a rich and creamy North Indian curry made with green peas (matar) cooked in a flavorful gravy of khoya (reduced milk solids), onions, tomatoes, and aromatic spices. This mildly sweet and savory dish is perfect for festive meals and pairs well with roti, naan, or pulao.
Ingredients
- Mutter| Green peas 1 cup
- Khoya 1/3 cup
- Onion 2
- Tomato 2
- Garlic 3 cloves
- Milk* 1 cup
- Water 1/2 cup
- Red chili powder 1 tsp
- Cumin powder 3/4 tsp
- Garam masala 1 tsp
- Oil 3 tbsp
- Kastoori Methi 3/4 tsp
- Salt as needed
- Low Fat raw milk
Instructions
- Bring the khoya to room temperature and scramble it with hands.
- Chop the onions and tomatoes roughly.
- In a pan add 2 tblsp oil and add the garlic and onions.
- Saute till the onions turn golden brown. Ensure not to burn it.
- Add in the chopped tomatoes and cook for few minutes.
- Once the tomatoes are half cooked, switch off the flame.
- Allow this to cool completely and grind into a fine paste.
- Add 1 tblsp oil into a pan.
- Add the ground onion tomato paste to this.
- Add 1/2 cup of water.
- Cook for a minute and add the red chili powder, cumin powder, garam masala and salt to this.
- Cook for a minute and add the scrambled khoya to this.
- Mix well and add the milk.
- Add the green peas to the gravy. If using fresh peas, pressure cook them for 2–3 whistles before adding. Frozen peas can be added directly.
- Let this boil well for 5-7 minutes.
- Keep the flame low. Stir frequently.
- The gravy may tend to splutter, so cover and cook if needed.
- Add little water if you feel the gravy is thick.
- Crush the kasoori methi and add it to the gravy.
- Mix well.
- Switch off the flame.
- Khoya matar is ready to serve.
Tried this recipe?Let us know how it was!