Khoya Matar Kaju Masala Recipe | Restaurant Style Green Peas Cashew Gravy with step by step pictures. Green Peas always tastes gravy when made into gravy. And I have always wondered how the gravy in restaurants tastes so yummy, so the secret is the khoya (Milk solids/ Mawa), it not only makes the gravy thick but also enhances the sweet. Both the Cashew nuts and the Khoya makes the gravy really rich. It is a perfect accomplishment with Roti, Poori , Pulao.
In this recipe, I have used dry green peas. I soaked it overnight and then pressure cooked for 2 whistles, Fresh peas can also be added. Now let's see how to prepare Khoya Matar Kaju Masala.
Step by step Method with pictures:
2. Heat a pan again with oil to this add in the Fennel Seeds let them splutter and then add in Cinnamon stick, Bay leaves and cashew nuts saute and then add in the crushed ginger garlic saute till the raw smell leaves.
3. Next add in the ground onion tomato and Kaju paste and saute in a low flame for 2 mins. Meanwhile, grate the khoya and set aside.
4. Now add in the required water and cook for 2 mins and then add in the grated khoya, Chilli powder, Turmeric powder, Garam Masala, Salt, and Sugar (if adding) mix well and cook till it leaves oil.
5. Finally add in the cooked green peas and mix well. Cook for 2 mins and then switch off the flame. Finally, crush the kasoori methi and sprinkle. Serve hot with Roti or Phulka.
Khoya Matar Kaju Masala | Restaurant Style Green Peas Cashew Gravy
Ingredients
- ¾ cup Green Peas
- ¼ cup Unsweetened Khoya
- 20 Kaju / Cashewnuts
- 1 Onion
- 2 Tomato
- 1 tbsp Oil / Ghee
- 1 tsp Fennel Seeds
- 2 Bay leaves
- ½ inch piece Cinnamon stick
- 1 tsp Crushed Ginger garlic
- 1 tsp Chilli powder
- ½ tsp Garam Masala
- Salt as needed
- ½ tsp Sugar Optional
- Kasoori Methi – a generous pinch
Instructions
- Heat a pan with oil, once its hot add in onion saute till glossy and then add in the tomato cook till it's soft, and then add in 8 cashew nuts saute for a min. Switch off and wait till it cools down and then grind it to a fine paste without adding oil.
- Heat a pan again with oil to this add in the Fennel Seeds let them splutter and then add in Cinnamon stick, Bay leaves and cashew nuts saute and then add in the crushed ginger garlic saute till the raw smell leaves.
- Next add in the ground onion tomato and Kaju paste and saute in a low flame for 2 mins. Meanwhile, grate the khoya and set aside.
- Now add in the required water and cook for 2 mins and then add in the grated khoya, Chilli powder, Turmeric powder, Garam Masala, Salt, and Sugar (if adding) mix well and cook till it leaves oil.
- Finally add in the cooked green peas and mix well. Cook for 2 mins and then switch off the flame. Finally, crush the kasoori methi and sprinkle. Serve hot with Roti or Phulka.
Notes
· Skip sugar if you don’t prefer, but it balances the taste and makes it really delicious.
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