Khoya Makhane Matar Recipe
Most often than not, whenever there are guests at home, specially in North India, dishes made with paneer like shahi paneer or malai kofta are sought after for their rich appeal. However, there are also multiple other choices to go for if you want to be different and Khoya Makhane Matar is one such great and delicious option. As the name suggests, it is made with khoya (a concentration of milk), phool makhane and green peas and decorated with some kaju (cashews). I am sure you are already feeling the richness of this dish!
Khoya Makhane Matar is a good main course dish to have as it is not too spicy and can be enjoyed by all. It goes well with most Indian breads like roti, paratha and naan or rice. Use this recipe for a treat for yourself or your guests.
Ingredients needed for Khoya Makhane Matar
Onion – 1 cup (finely chopped)
Oil – 4 tbsp
Ginger paste – 1/2 tsp
Garlic paste – 1/2 tsp
Turmeric powder – 1/2 tsp
Chili powder – 1 tsp
Coriander powder – 1 1/2 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Tomato – 1 cup (puree)
Khoya – 150 g
Green Peas – 1/2 cup
Phool Makhane – 5 cups
Kaju (cashews) – 1/4 cup (break them into halves)
Sugar – 1 tsp
Lemon juice – 1 tbsp
Fresh cream – 3 tbsp
How to make Khoya Makhane Matar
Take a heavy bottom pan, heat oil and add onion
Fry till onions are golden brown. Also add the ginger and garlic paste while frying.
Add tomato and cook for a minute.
Add all dry masala (spices) with 1/2 cup water and cook for couple of minutes.
Add khoya and cook for another minute.
Add 4 to 5 cups of water and bring the masala to a boil.
Add phool makhane, green peas and kaju.
Cook till phool makhane are soft and water is reduced.
Add lemon juice, fresh cream and sugar.
Garnish with fresh coriander.
Serve hot with your choice of bread or rice.