Khoya Matar Ki Sabji (green Peas Cooked With Mawa)

Khoya matar ki sabzi is very popular dish in North India. It is a rich main course dish. Addition of khoya gives royal texture to this gravy. It is an awesome recipe made in the combined flavors of green peas and khoya. It goes well with Indian breads like naan, paratha and puris.

Khoya Matar
Khoya Matar
Total votes: 1326

Nikita Manwani's Secret Indian Recipe !

Preparation Time: 
15 Mins
Cooking Time: 
25 Mins


Boiled green peas - 1 cup
Milk solids (Khoya/Mawa) - 1/2 cup
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Salt to taste
Green cardamom - 2 pieces
Pepper corns – 8 to 10 pieces
Black cardamom - 1 piece
Cloves - 3 pieces
Oil - 4 tablespoon
For paste:
Onion 3 pieces
Tomato - 2 pieces
Green chillies chopped – 2 pieces
Ginger - 1/2 piece
Garlic - 10 -12 cloves
Carom seeds – 1/4 teaspoon
Almonds- for garnishing
Dry roast dalchini, cloves, cardamom and peppercorns on tawa, let them cool and grind them. Keep aside.
Heat non stick or normal kadhai add khoya to it, and stirring continuously, roast till golden reddish brown in color remove it from kadhai. Keep aside.
In a grinder, prepare ground paste of onion, tomato, ginger, garlic, carom seeds and green chillies together.
Try not to add too much water while grinding.
Now heat oil in a pan, add the paste you just prepared and stir fry till pink.
Mix in turmeric powder, coriander powder, red chilli powder and ground spices powder and stir till the oil leaves the masala.
Mix in boiled peas and stir.
Mix in salt, roasted khoya and stir.
Add small quantity of water; boil it for another 5-7 minutes.
Turn off the gas. Sprinkle garam masala powder over it, garnish it with almonds.
Serve with naan or roti.