Water (2 cups)
into a pan and add
Garlic (5 cloves)
Cashew Nuts (10)
. 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 Tbsp)
. Then grind it to a smooth paste. Add little stock or water to get the creamy consistency. Keep this paste aside for now.
Khoa (1/2 cup)
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 tsp)
for 4-5 minutes on medium flame. Transfer it to a plate and keep it aside for now.
Oil (1 Tbsp)
in the same skillet, add
Cumin Seeds (1 tsp)
and once they crackle, add the remaining whole spices like
Whole Cloves (4)
Cinnamon Stick (1)
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 tsp)
Ground Cumin (1 Tbsp)
Paprika (1 Tbsp)
Salt (to taste)
. Mix and cook for 30 seconds.
Green Peas (2 cups)
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 (1/2 Tbsp)
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.