Saturday, 16 February 2013

Khoya matar

This delecious Banarasi curry is easy peasy one.  Unlike other curries, this is soo creamy with a mighty addition of khoya and has an awesome combo with paratha/roti

Ingredients required

  • 1/4 kg Tomatos  (blanched in hot water, deskinned, deseeded and is quartered)
  • 1-inch piece of Ginger 
  • 2 Green chillies 
  • 1/2 tsp of whole cumin seeds/Jeera 
  • 3 tsp oil
  • 1 cup fresh green peas
  • 1/2 cup khoya
  • 1/2 tsp garam masala
  • 1 tsp jeera powder
  • Salt, to taste


Make a paste of tomato, ginger and green chilly, keep aside.
Heat oil in kadaai, and temper with jeera/cumin seeds

Add in tomato paste.

Add in garam masala, jeera powder and half tsp salt.  

Also add green peas, cover and cook till green peas are done, also when oil drizzles over top of the masala.

Add in crumbled khoya, cook on simmer flame for ten minutes, serve hot with roti/paratha


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