Pour Water (2 cup) into a pan and add Onion (1), Garlic (5 clove), Cashew Nuts (10), and Tomato (3). Bring the mixture to a boil, simmer, and continue to cook till the veggies soften. This could take 7-8 minutes.
Take it off the flame, strain the water, and allow the mixture to cool down. This water can be used as a stock. Do not throw it away.
Transfer the onion-tomato mixture to a blender. Add Ginger Paste (1 tablespoon). Then grind it to a smooth paste. Add little stock or water to get the creamy consistency. Keep this paste aside for now.
Meanwhile, thaw Khoa (100 gram) to room temperature if using the frozen one. Then crumble them using your fingers.
Transfer this to a skillet and saute it in Oil (1 teaspoon) for 4-5 minutes on medium flame. Transfer it to a plate and keep it aside for now.
Heat Oil (1 tablespoon) in the same skillet, add Cumin Seeds (1 teaspoon) and once they crackle, add the remaining whole spices like Whole Clove (4), Cinnamon Stick (1), and Bay Leaf (1). Saute for 1 minute.
Then add the onion tomato paste. Continue to saute for a good 5-6 minutes, till the masala is cooked and the oil separates.
Now you need to add the dry spices like Ground Turmeric (1 teaspoon), Ground Cumin (1 tablespoon), Paprika (1 tablespoon), and Salt (to taste). Mix and cook for 30 seconds.
Add Green Peas (2 cup) along with stock or water to get the desired consistency, mix and cook covered for at least 10-12 minutes. Stir at regular intervals.
Lastly add the sautéed khoya, Fresh Cilantro (1/4 cup), Garam Masala (2 teaspoon), and Salt (to taste). Mix it all well. Let it cook for 5 more minutes. Take it off the flame.
Khoya Mutter is now ready. Pair this green peas recipe warm with any Indian bread like naan/roti/chapati.