Khoya Mutter

Published under: Curries and Gravies

Green Peas – 1/2 kg, shelled
Unsweetened Khoya – 1/4 kg
Cardamoms – 3, powdered
Thick Fresh Curd – 3/4 cup
Chilli Powder – 1 tsp
Dhania Powder – 2 tsp
Garam Masala Powder – 1/2 tsp
Cumin Seeds – 1/2 tsp
Coriander Leaves – a small bunch
Saffron – little
Ghee – for frying
Salt – as per taste

1. Cook the green peas till soft.
2. Whip khoya and curds till it is mixed well.
3. Heat ghee in a frying pan, add cumin seeds, khoya and curds.
4. Fry in reduced flame till ghee separates.
5. Add coriander powder, salt and chilli powder.
6. Fry for a minute and then add cooked peas along with little water.
7. Cook in medium flame until gravy thickens.
8. Mix powdered cardamom, saffron and garam masala.
9. Garnish with coriander leaves.

Arthi Balaji
Arthi Balaji
An entrepreneur by profession, Arthi Balaji is a mother of two and tries to spend as little time as possible in the kitchen. Hence she is always on the lookout for quick recipes that can help her juggle her career and family life.

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