Khoya Matar recipe, Side dish for chapati

Khoya matar recipe with video and step by step pictures, a popular rich gravy made using mawa and peas pairs well with chapati, roti and naan. I had a small portion of khoya with me after making Diwali sweets, i wanted to try a gravy using khoya for a long time. So i tried yesterday the popular Khoya matar, generally paneer will be added to the gravy but i don't have stock of paneer so i skipped it. The gravy was finger licking delicious and creamy and tasted very similar to a Restaurant style Khoya matar.
Generally we get frozen peas here, all through the year. Now this time of the year the fresh peas is in season, so try this rich and creamy Khoya matar recipe and enjoy your meal. If you do not have khoya at home, try this easy Instant home made khoya recipe. 
We had this Khoya matar with Home made tandoori roti, for which I will share the recipe soon.

Khoya matar recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Khoya matar recipe with video and step by step pictures, a popular rich gravy made using mawa and peas pairs well with chapati, roti and naan

    Mutter| Green peas  1 cup
    Khoya  1/3 cup
    Onion  2
    Tomato  2
    Garlic  3 cloves
    Milk*  1 cup
    Water  1/2 cup
    Red chili powder  1 tsp
    Cumin powder  3/4 tsp
    Garam masala  1 tsp
    Oil   3 tblsp
    Kasoori methi 3/4 tsp
    Salt  as needed
* I used low fat raw milk. 

Method :

• Bring the khoya to room temperature and scramble it with hands. 
• Chop the onions and tomatoes roughly.
• In a pan add 2 tblsp oil and add the garlic and onions.
• Saute till the onions turn golden brown. Ensure not to burn it. 
• Add in the chopped tomatoes and cook for few minutes.
• Once the tomatoes are half cooked, switch off the flame.
• Allow this to cool completely and grind into a fine paste.
• Add 1 tblsp oil into a pan. 
• Add the ground onion tomato paste to this. 
• Add 1/2 cup of water. 
• Cook for a minute and add the red chili powder, cumin powder, garam masala and salt to this.
• Cook for a minute and add the scrambled khoya to this. 
• Mix well and add the milk. 
• Add in the green peas. I used the frozen peas. If adding fresh ones, pressure cook till 2-3 whistles and add it the gravy.
• Let this boil well for 5-7 minutes.
• Keep the flame low. Stir frequently.
• The gravy may tend to splutter, so cover and cook if needed.
• Add little water if you feel the gravy is thick.
• Crush the kasoori methi and add it to the gravy.
• Mix well.
• Switch off the flame. 
• Khoya matar is ready to serve.
• This goes well with chapati, naan and tandoori roti. 

                                             Video of how to make Khoya Matar

               

Notes:

1. You can add whole spices like cloves, cardamom and bay leaf in the oil before adding the ground onion tomato gravy.
2. Cashew nuts can be added while sauting the onions to enhance the richness.
3. Fresh cream can be added in the last to the gravy.
4. Instead of low fat milk, you can add full cream milk also. 
5. Paneer cubes can be added along with matar, to make it Khoya matar paneer .

Method with step by step pictures :

• Bring the khoya to room temperature and scramble it with hands. 
• Chop the onions and tomatoes roughly.
• In a pan add 2 tblsp oil and add the garlic and onions.
• Saute till the onions turn golden brown. Ensure not to burn it. 

• Add in the chopped tomatoes and cook for few minutes.
• Once the tomatoes are half cooked, switch off the flame.

• Allow this to cool completely and grind into a fine paste.

• Add 1 tblsp oil into a pan. 
• Add the ground onion tomato paste to this. 
• Add 1/2 cup of water. 
• Cook for a minute and add the red chili powder, cumin powder, garam masala and salt to this.

• Cook for a minute and add the scrambled khoya to this. 
• Mix well and add the milk. 

• Add in the green peas. I used the frozen peas. If adding fresh ones, pressure cook till 2-3 whistles and add it the gravy.
• Let this boil well for 5-7 minutes.

• Keep the flame low. Stir frequently.
• The gravy may tend to splutter, so cover and cook if needed.
• Add little water if you feel the gravy is thick.
• Crush the kasoori methi and add it to the gravy.
• Mix well.

• Switch off the flame. 
• Khoya matar is ready to serve.
• This goes well with chapati, naan and tandoori roti. 

Notes:

1. You can add whole spices like cloves, cardamom and bay leaf in the oil before adding the ground onion tomato gravy.
2. Cashew nuts can be added while sauting the onions to enhance the richness.
3. Fresh cream can be added in the last to the gravy.
4. Instead of low fat milk, you can add full cream milk also. 
5. Paneer cubes can be added along with matar, to make it Khoya matar paneer .