Khoya matar ki sabzi is very popular dish in North India, in this festive season it is almost cooked at every house. Very easy to prepare and this dish is a no onion garlic dish hence comes under the category of Jain or Satvik recipes. Traditionally in this recipe, first tomatoes and spices are roasted than khoya is to be add and roasted. In this process the color of the dish comes out nice, but I found it difficult whether khoya is properly roasted or not, if not dish will taste slightly sweet, thus to avoid this I have made a slight variation in steps, first roast khoya properly, remove it from pan and then follow the rest of recipe. This also prevents over cooking of tomatoes and spices too.
Khoya – ½ cup
Peas – 1 and ½ cup
Dalchini or Cinnamon stick- 1” piece
Cloves-3-4
Green cardamom- 2-3
Pepper corns – 8 to 10
Red chilli powder – ½ teaspoon
bay leaves-2
Coriander powder- 1 tablespoon
Turmeric – optional
Tomatoes- 3-4
Green chillies- 2
Salt- to taste
Oil – 1 tablespoon
Garam masala powder: ¼ teaspoon
Green coriander –few leaves for garnishing
Cashewnuts- for garnishing
Step by Step instructions to make khoya matar
Dry roast dalchini, cloves, cardamom and peppercorns on tawa , let them cool and grind them with the help of water making a thick paste of it.
Grind tomatoes, ginger and green chillies.
Heat non stick or normal kadhai add khoya to it, and stirring continuously roast till golden brown in color remove it from kadhai.
Heat oil in the same kadhai or pan, add bayleaves and red chilli powder as it cooks , add tomato paste and grinded spices powder, coriander powder and salt, roast till oil separates.
Add khoya and peas mix well, simmer the flame roast for another 3-4 minutes, as khoya is already cooked you need to worry about roasting.
Add ½ cup of water, and allow the gravy to boil on high flame, as it starts boiling, simmer the flame, cover the lid and cook till peas are tender and gravy is thicken.
Adjust the consistency of gravy, finally sprinkle garam masala powder over it, garnish it with green coriander leaves and cashewnuts.
Notes: You can also add paneer cubes to it.
If khoya is already roasted this dish will be ready to serve within 10 minutes.
Khoya – ½ cup
Peas – 1 and ½ cup
Dalchini or Cinnamon stick- 1” piece
Cloves-3-4
Green cardamom- 2-3
Pepper corns – 8 to 10
Red chilli powder – ½ teaspoon
bay leaves-2
Coriander powder- 1 tablespoon
Turmeric – optional
Tomatoes- 3-4
Green chillies- 2
Salt- to taste
Oil – 1 tablespoon
Garam masala powder: ¼ teaspoon
Green coriander –few leaves for garnishing
Cashewnuts- for garnishing
Step by Step instructions to make khoya matar
Grind tomatoes, ginger and green chillies.
Heat non stick or normal kadhai add khoya to it, and stirring continuously roast till golden brown in color remove it from kadhai.
Heat oil in the same kadhai or pan, add bayleaves and red chilli powder as it cooks , add tomato paste and grinded spices powder, coriander powder and salt, roast till oil separates.
Add khoya and peas mix well, simmer the flame roast for another 3-4 minutes, as khoya is already cooked you need to worry about roasting.
Add ½ cup of water, and allow the gravy to boil on high flame, as it starts boiling, simmer the flame, cover the lid and cook till peas are tender and gravy is thicken.
Adjust the consistency of gravy, finally sprinkle garam masala powder over it, garnish it with green coriander leaves and cashewnuts.
Notes: You can also add paneer cubes to it.
If khoya is already roasted this dish will be ready to serve within 10 minutes.
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