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RECIPE
20 INGREDIENTS11 STEPS45MIN

Khoya Mutter (Green Peas Masala)

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Khoya Mutter is a restaurant-style Asian/Indian vegetarian side dish. This rich and creamy green peas masala recipe is prepared in 30 minutes using Indian spices and mawa.
45MIN
Total Time

Cookilicious

Welcome to Cookilicious! I am so glad that you are here to know more about me. I am Priya Lakshminarayan, the recipe developer, food photographer, creative writer and the face behind Cookilicious!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Masala Base

2 cups
Water
1
Onion , roughly chopped
5 cloves
10
Cashew Nuts
up to 12 cashews
3
Tomatoes , roughly chopped

Khoya

1 tsp
Oil
or Ghee
1/2 cup
Khoa

Gravy

1 Tbsp
Oil
or Ghee
1 tsp
Cumin Seeds
4
Whole Cloves
1
up to 2 bay leaves
1
Cinnamon Stick
1 Tbsp
or Chili Powder
1 Tbsp
Ground Cumin
2 cups
1/2 Tbsp
Garam Masala
1/4 cup
for garnish
to taste

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Nutrition Per Serving

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CALORIES
259
FAT
13.5 g
PROTEIN
11.8 g
CARBS
22.9 g

Author's Notes

Although Khoa is a key ingredient in this Asian vegetarian recipe, you can substitute it with evaporated milk or Unsalted Ricotta cheese if needed. Take one cup of ricotta cheese, cook it for about 10 minutes in a pan. Add a tablespoon butter to it and 1.5 cups of carnation dry milk powder. Keep on stirring constantly, until it reaches "Khoa" consistency, about 7 minutes on medium heat. Alternatively, you can also use powdered milk mixed with heavy cream.

The gravy should have a thick and creamy texture. Adjust the water accordingly. You can also add paneer cubes to this gravy and make Khoya Mutter Paneer.

This green peas recipe is a vegetarian Asian side dish, but to make it vegan, skip the khoya and use crumbled silken tofu or makhana instead. You may also add almond/ cashew paste/powder.

Cooking Instructions

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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, thaw Khoa (100 gram) to room temperature if using the frozen one. Then crumble them using your fingers.
Step 5
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.
Step 6
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.
Step 7
Then add the onion tomato paste. Continue to saute for a good 5-6 minutes, till the masala is cooked and the oil separates.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Khoya Mutter is now ready. Pair this green peas recipe warm with any Indian bread like naan/roti/chapati.

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Nutrition Per Serving
Calories
259
% Daily Value*
Fat
13.5 g
17%
Saturated Fat
4.8 g
24%
Trans Fat
0.0 g
--
Cholesterol
22.2 mg
7%
Carbohydrates
22.9 g
8%
Fiber
6.3 g
22%
Sugars
8.3 g
--
Protein
11.8 g
24%
Sodium
29.6 mg
1%
Vitamin D
--
--
Calcium
250.8 mg
19%
Iron
2.9 mg
16%
Potassium
453.1 mg
10%
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