Creamy Khoya Matar Recipe | Yummy food recipes. By, 2018-02-13 Creamy Khoya Matar Recipe  | Yummy food recipes. Explore the taste ofCreamy Khoya Matar Recipe. This dish is creamy, tasty, yummy, and easy. It is perfect for any occasion. Prep Time: 10min Cook time: 10min Ingredients: 3/4 cupgrated mawa (khoya),1 1/4 cupsboiled green peas,1 tbspoil,1 tbspghee,a pinchof asafoetida (hing),2cloves (laung / lavang),1 tspfinely chopped green chilies,1/2 cupfinely chopped tomatoes,1/2 tspcoriander (dhania) powder,1 tspfennel seeds (saunf) powder,1/2 tspchili powder,saltto taste,1 tbspfinely chopped coriander (dhania), Instructions: Heat the oil and ghee in a non-stick kadhai, add the asafoetida, cloves and grated khoya, mix it well and cook on a low flame for 2 minutes and stir continuously. Add the green chilies, tomatoes, coriander powder, fennel seeds powder, chili powder and ½ cup of water, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally. Add the salt, green peas and coriander, mix it well and cook on a medium flame for another 3 to 4 minutes and stir occasionally. Switch off the flame and serve it hot with tandoori roti. Meghna Nath

Creamy Khoya Matar Recipe

Creamy Khoya Matar is a rich, creamy and mouth-watering North Indian dish. The khoya add a delicious creamy texture and peas (matar) gives a sweet taste to this dish. Khoya and Matar are a super hit combination as their flavors complement each other well.

Ingredients

  • 3/4 cupgrated mawa (khoya)
  • 1 1/4 cupsboiled green peas
  • 1 tbspoil
  • 1 tbspghee
  • a pinchof asafoetida (hing)
  • 2cloves (laung / lavang)
  • 1 tspfinely chopped green chilies
  • 1/2 cupfinely chopped tomatoes
  • 1/2 tspcoriander (dhania) powder
  • 1 tspfennel seeds (saunf) powder
  • 1/2 tspchili powder
  • saltto taste
  • 1 tbspfinely chopped coriander (dhania)

Directions

  • Heat the oil and ghee in a non-stick kadhai, add the asafoetida, cloves and grated khoya, mix it well and cook on a low flame for 2 minutes and stir continuously.
  • Add the green chilies, tomatoes, coriander powder, fennel seeds powder, chili powder and ½ cup of water, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
  • Add the salt, green peas and coriander, mix it well and cook on a medium flame for another 3 to 4 minutes and stir occasionally.
  • Switch off the flame and serve it hot with tandoori roti.

Meghna Nath

This Recipe Rate :
(0) Reviews

Reviews

Sign up for our Recipe of the Day newsletter