Rajasthani Khoya Matar Sabzi Recipe

It is a rich, creamy Rajasthani winter speciality, when the green peas are available in abundance.

Nithya Anantham
Rajasthani Khoya Matar Sabzi Recipe
513 ratings.

Rajasthani Khoya Matar Sabzi Recipe is a rich, creamy winter speciality, when the green peas are available in abundance. The khoya adds a delicious creamy texture to the gravy. The dish is mildly spiced with easy to available spices from the pantry. 

Serve the Rajasthani Khoya Matar Sabzi Recipe along with flaky Tawa parathas for the weekend lunch.

If you like this recipe, you can also try other Rajasthani recipes such as

  1. Rajasthani Gatte Ki Sabzi Recipe
  2. Panchmel Dal Recipe
  3. Rabodi Ki Sabzi Recipe

Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

3 Servings

Ingredients

  • 1-1/2 cups Green peas (Matar)
  • 3 Tomatoes , pureed
  • 1 teaspoon Ginger , paste
  • 1 cup Khoya (Mawa)
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 Cloves (Laung)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon Garam masala powder
  • 2 tablespoons Ghee
  • 2 teaspoons Coriander (Dhania) Leaves , to garnish
  • Salt , to taste

How to make Rajasthani Khoya Matar Sabzi Recipe

  1. To begin making the Rajasthani Khoya Matar Sabzi Recipe, make the puree of the tomatoes and keep aside.

  2. Heat ghee in a pan on medium heat, add cloves, cumin seeds and let it splutter.

  3. Add the ginger paste and tomato puree, saute until the ghee separates.

  4. Add the green peas and cook until the peas are well cooked with the lid closed.

  5. Add the kashmiri turmeric, red chilli powder, garam masala and mix well. Add the khoya and saute till it comes together.

  6. Add a cup of water, season with salt and let it simmer for 10 minutes and switch off the flame. Garnish with coriander leaves and serve hot.

  7. Serve the Rajasthani Khoya Matar Sabzi Recipe along with flaky Tawa parathas for the weekend lunch.

Nithya Anantham

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Last Modified On Tuesday, 30 May 2017 10:35
     
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