Khoya Matar

A rich and flavorful North Indian curry made with green peas and roasted khoya, blended with aromatic spices, nuts, and croutons for a royal touch.

Ingredients

1. 1 cup green peas
2. 500 gms milk solids (khoya)
3. 3 tbsp broken cashewnuts
4. ½ cup bread croutons
5. 2 tbsp raisins
6. ½ tbsp oil
7. ½ cup onion paste
8. ½ cup tomato puree
9. ½ tbsp ginger-garlic paste
10. 2 green chillies (chopped)
11. ½ tsp turmeric powder
12. 1 tsp red chilli powder
13. ½ tsp red chillies (crushed)
14. 1 tsp coriander powder
15. 1 tsp sesame seeds (roasted)
16. Salt to taste
17. 1 tbsp coriander leaves (chopped)

Instructions

1. Prepare the Base Ingredients

   • Lightly roast the khoya in a pan until golden and set aside.
   • Boil the green peas until tender, then drain and keep aside.

2. Sauté the Masala

   • Heat oil in a pan and add onion paste.
   • Stir-fry until it turns light pink.
   • Mix in ginger-garlic paste and sauté for a minute until fragrant.

3. Cook the Tomato Masala

   • Add tomato puree, turmeric powder, and red chilli powder.
   • Stir and cook until the oil separates from the masala mixture.

4. Add Peas and Khoya

   • Mix in the boiled peas and stir well.
   • Add the roasted khoya and combine until evenly coated.
   • Sprinkle salt and coriander powder, stirring to blend the flavors.

5. Incorporate Nuts and Raisins

   • Mix in broken cashewnuts and raisins.
   • Stir gently so they distribute evenly throughout the curry.

6. Prepare the Topping

   • In a separate bowl, mix bread croutons with chopped green chillies, roasted sesame seeds, and crushed red chillies.
   • Toss gently to coat the croutons with the seasonings.

7. Assemble and Serve

   • Transfer the khoya-matar masala to a serving dish.
   • Top with the prepared crouton mixture.
   • Garnish with chopped coriander leaves.
   • Serve hot with naan, roti, or pulao.