Khoya Matar
Equipment
- Heavy-based Pan
Ingredients
- 125 g Ghee or Vegetable oil (1/2 cup)
- Asafoetida pinch of
- 4 Cloves
- 1 teaspoon Cumin seeds
- 500 g Khoya or 500g / 1lb 2oz (3 1/2 cups) milk powder (dry milk)
- 250 g Peas (1 2/3 cups), shelled if fresh
- 1/2 teaspoon Chilli powder
- 2 Green chillies de-seeded and chopped
- 1 teaspoon Ginger ground
- 1 teaspoon Cumin ground
- 1 teaspoon Coriander ground
- 1 teaspoon Garam Masala
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and finely chopped
- Salt
Instructions
- Heat the ghee or oil in a heavy-based pan over medium heat, add the asafoetida, cloves, and cumin seeds and, stir-fry for about 1 minute, or until the cumin seeds start to splutter.
- Add the khoya and stir-fry for about 2-3 minutes, or until it turns reddish-brown.
- Add the peas, remaining spices, and 500ml / 18fl oz (2 1/4 cups) water, then season with salt.
- Bring to the boil, reduce the heat and simmer for 5-7 minutes, or until the peas are cooked.
Video
Nutrition
Serving: 4gSodium: 423mgCalcium: 881mgVitamin C: 29mgVitamin A: 1136IUSugar: 4gFiber: 4gPotassium: 187mgCholesterol: 106mgCalories: 813kcalTrans Fat: 1gSaturated Fat: 38gFat: 62gProtein: 26gCarbohydrates: 40gIron: 2mg
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