In northern India, khoya is popularly used to make mithai(sweets) and it makes its way into a lot of savory dishes as well. This khoya matar recipe is very simple to make and uses onion-tomato masala base which is perfumed with sweet smelling spices like cardamom and cinnamon and gets its richness from khoya. This curry is one of the most loved old family recipes which was cooked once or twice a year during the autumn or winter months with seasonal fresh peas. I am told that this was my grandfather’s favorite. Check out my other pea recipes like Matar Paneer and Sukha Matar Aloo. I have talked about my love for mawa/khoya so many times. It is one of my favorite ingredient. Before the festive season begins, I like to make a big batch and store it. Below is a video showing how I make khoya at home. However you can always use store bought. Make sure to use a good quality khoya, the main flavor of this dish comes from the sweet milkiness of the khoya, since no cream or milk is used.
How to Make Khoya Matar
The dish starts with preparation of masala base. The masala base for the curry uses browned onion paste, which lends so much flavor and robustness to the dish. If you do not want to make browned onions at home, you can simply buy browned onions from store and grind them with a little water to make a paste. Once you make the onion paste, this curry is super simple and quick to make with regular spices, tomatoes and yogurt. Once the masala is done,add peas and khoya and simmer for a few minutes til khoya melts down and forms a thick sauce. Finish with pinch of kasuri methi and garam masala. Serve this rich and hearty curry with naan, pooris,spinach roti, roti or paratha and raita(yogurt). You can also serve it with steamed rice or cumin rice.
Tips & Tricks
