Khoya Matar Curry Recipe – Mawa Matar Fry
Khoya matar sabzi is a very popular dish in Northern India. It is a rich main course dish.Use of mawa gives this curry a delicious flavor and rich texture. Khoya matar sabzi makes a perfect pick for those who love the creamy, buttery food. As this sabz is rich and heavy curry, you can prepare it for any special occasion or small parties.
Sauteing the kahoya in spices helps reduce the raw taste of khoya but retains its sumptuous texture and flavor. This super scrumptious khoya matar curry is best when served with tandoori rotis, naan or paranthas. In fact you can serve this curry with plain steamed rice or jeera rice. So, here is a simple and easy recipe for making khoya matar at your home with this quick recipe. Enjoy!
Directions
Getting ready:
Rinse tomatoes and green chilly thoroughly with water. Drain out excess water from it. Roughly chop tomatoes and place it directly into a mixer jar along with roughly chopped green chillies. Grind them together to make a fine paste. Keep it aside.
Crumble the mawa with the help of a spoon until it becomes even. Make sure that there isn’t any lump left. Keep it aside.
Making:
Place a pan on flame and pour ghee into it. When the ghee gets heated aptly, add cumin seeds to it followed by turmeric powder, ginger paste, coriander powder, fennel powder, tomato-green chilly paste and red chilly powder. Saute the masala for a while until the ghee starts separating from the edges of the masala.
Oil has started separating from the masala. Now add frozen green peas into it. Mix it really well. Add 2-3 tbsp of water to it. After that, cover the pan and cook the peas for 3-4 minutes on low flame until it absorbs all the spices.
After 4 minutes, remove the lid. Stir the peas and add crumbled mawa into it. Mix it really well. Stir it continuously and cook for 3-4 minutes until the mawa becomes even and mixes well into the sabzi.
4 minutes are over. Mawa is now roasted well. It has turned fragrant. Now add salt, garam masala and chopped green coriander into the sabzi. Mix all the ingredients really well.
Mawa matar sabzi is now ready. Turn off the flame. Transfer it to a serving bowl.
Serving:
Garnish this tantalizing and finger-licking mawa matar sabzi with some chopped green coriander and serve it steaming hot as an accompaniment with chapatti, parantha, naan or rice. Enjoy!
Suggestions
- Here we have used frozen green peas which were already parboiled. If you are using fresh green peas then drop those in boiling water and boil them for 2-3 minutes. After that, drain out its excess water and use it.
- If you want gravy in the sabzi then add some water to it as required.
- For 4-5 members
- Green peas – 1 cup (frozen)
- Mawa – 1 cup (200 grams)
- Tomatoes – 3 (200 grams)
- Green chilly – 2
- Green coriander – 2-3 tbsp (finely chopped)
- Ghee – 2 tbsp
- Ginger paste – ½ tsp
- Cumin seeds – ½ tsp
- Garam masala – ¼ tsp
- Turmeric powder – ¼ tsp
- Red chilly powder – ¼ tsp
- Fennel powder – ½ tsp
- Coriander powder – 1 tsp
- Salt – ¾ tsp or to taste
- Grind tomatoes and green chillies into fine paste.
- Heat a pan with some ghee. Add cumin seeds, turmeric powder, ginger paste, coriander powder, fennel powder, tomato-green chilly paste and red chilly powder into it. Saute the masala.
- Add green peas and 2-3 tbsp of water into it. Mix it really well. Cover the pan and cook the peas for 3-4 minutes on low flame.
- Now add crumbled mawa into it. Mix it really well. Stir it continuously and cook for 3-4 minutes.
- Further add salt, garam masala and chopped green coriander into the sabzi. Mix all the ingredients really well. Mawa matar sabzi is now ready. Transfer it to a serving bowl.
- Garnish this tantalizing and finger-licking mawa matar sabzi with some chopped green coriander and serve it steaming hot as an accompaniment with chapatti, parantha, naan or rice. Enjoy!