Khoya & Green Peas Recipe – Authentic Indian Matar Paneer Style

Last Updated on 6 months ago by Neha Deshmukh

Khoya & Green Peas Recipe – Authentic Indian Matar Paneer Style

Hey everyone! If you’re anything like me, you absolutely love a good, comforting Indian curry. Today, I’m sharing a recipe that’s been a family favorite for years – Khoya & Green Peas. It’s a beautiful dish, reminiscent of Matar Paneer, but with a richer, creamier texture thanks to the khoya. It’s surprisingly easy to make, and the aroma while it’s cooking? Simply divine!

Why You’ll Love This Recipe

This Khoya & Green Peas recipe is special. It’s not overly complicated, making it perfect for a weeknight meal. But it’s also flavorful enough to impress guests. The combination of sweet green peas and the subtly sweet, milky khoya is just… chef’s kiss. Plus, it’s a fantastic way to enjoy a vegetarian meal packed with flavor.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 medium onion
• 2 medium tomatoes
• 1 tablespoon ginger paste
• 3-4 garlic cloves
• 10-12 cashews
• 2 cups green peas (fresh or frozen)
• 1 cup khoya/mawa
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 inch cinnamon stick
• 2-3 cloves
• 1 bay leaf
• Salt to taste
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Khoya/Mawa: This is the star! Khoya is essentially milk solids, and it adds a wonderful richness. You can find it at Indian grocery stores. There are different types – you want the solid, dense kind. If you can’t find it, you can substitute with paneer (Indian cheese) blended with a little cream, or even ricotta cheese (though the flavor won’t be exactly the same).
• Fresh vs. Frozen Green Peas: Both work beautifully! Fresh peas are lovely when in season, but frozen are super convenient and just as tasty. No need to thaw them before using.
• Spice Blend Importance: Don’t skimp on the spices! They’re what give this dish its authentic Indian flavor. Using good quality, fresh spices makes a huge difference. Feel free to adjust the chili powder to your liking – I’ll share more on that later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s build that flavour base. Boil the onions, garlic, cashews, and tomatoes in water for about 10-12 minutes, until they’re nice and soft. Then, strain them and blend them with the ginger paste into a super smooth masala.
2. Next, grate the khoya. This can be a little tricky if it’s very firm, but a fine grater works best. Heat a little oil in a pan and sauté the grated khoya until it turns a lovely golden brown. Set this aside – we’ll add it in later.
3. Now for the magic! Heat some oil in a pan and temper the cumin seeds, cloves, cinnamon stick, and bay leaf. Let them sizzle for a few seconds until fragrant. Add the blended masala and cook it until the oil starts to separate from the sides – this is key for a flavorful curry.
4. Time for the spices! Mix in the turmeric powder, cumin powder, chili powder, garam masala, and salt. Add the green peas and simmer for 8-10 minutes, allowing them to cook through and absorb all those wonderful flavors.
5. Finally, stir in the sautéed khoya and cook for another 5 minutes, until everything is well combined and heated through. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t rush the masala cooking process. Letting the masala cook properly is crucial for developing a deep, rich flavor.
• If the gravy is too thick, add a splash of water. If it’s too thin, cook for a few more minutes to allow it to reduce.
• A pinch of sugar can balance the acidity of the tomatoes.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Use plant-based khoya/mawa! Several brands now offer vegan alternatives made from nuts or seeds.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: My family likes a mild spice level, but feel free to add more chili powder or a pinch of cayenne pepper if you prefer it hotter.
• Festival Adaptations: This dish is often made during festivals like Holi and Basant Panchami, symbolizing the arrival of spring and abundance. My grandmother always made a larger batch for these occasions!

Serving Suggestions

This Khoya & Green Peas recipe is fantastic with:

• Steaming hot basmati rice.
• Warm, fluffy naan or roti.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What is Khoya/Mawa and where can I find it? Khoya is milk solids, giving a rich texture. Find it at Indian grocery stores.
• Can I use frozen peas instead of fresh? Absolutely! Frozen peas work perfectly well.
• How do I adjust the spice level of this dish? Add more or less chili powder, or a pinch of cayenne pepper.
• Can this dish be made ahead of time? Yes, you can make the masala base ahead of time and store it in the refrigerator for a day or two.
• What is the best way to serve this Khoya & Green Peas recipe? With rice or naan and a side of raita!
• Can I make this recipe without cashews? Yes, you can omit the cashews, but they do add a nice richness to the gravy.
• What is the origin of this recipe and is it regional? This dish is popular across North India, with variations found in different regions. It’s a classic comfort food enjoyed by many!

Enjoy making this recipe! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!