Khoya Makhana Matar is a rich, exotic gourmet curry from the state of Uttar Pradesh. The dish is exotic with its ingredients but very quick to prepare and very delicious too.
Khoya Makhana Matar is a dish that I roughly jotted down while watching Northern Flavors Subh Vivah, a cookery show which gave us the insight of the food cooked during the wedding days in different states. The show was very interesting and I have jotted down quite a few recipes from it.
Khoya or Khoa is unsweetened dried milk, this can be made at home too by reducing milk in an open wide karahi. This khoya is used in a variety of Indian sweets and curries. It gives a creamy texture and makes the curries really rich.
Today’s dish is very simple and very quick to make, yet it’s very rich and nutritious. The wintergreen peas are sweet and tender and lend a mild flavor. The toasted Makhanas add the crunch, and since the curry is cooked in ghee it has a very special flavor. Serve the Khoya Makhana Matar with Jeera Poori or Warqi Paratha or a simple everyday chapati.
Khoya Makhana Matar is my recipe with the alphabet ‘K ‘ for the A to Z series under the theme Pick one Indian State and Make Three. This week I have chosen to cook from Uttar Pradesh.
Khoya Makhana Matar
2 tbsp ghee
1 tsp red chili powder
1/2 turmeric powder
1 tsp coriander powder
1/2 tsp garam masala powder
1 tsp cumin seeds
3 bay leaves
1 cup khoya
1 cups water
1 cup blanched green peas
Salt as per taste
1 tbsp ghee
1 cup Makhana
Fresh coriander leaves
In a bowl add red chili powder, turmeric powder, coriander powder, garam masala powder, water, and mix it.
In a heated pan, add ghee and let it warm. Add cumin seeds, bay leaves, and let it cook.
Add the mixture of spices, water, and mix it well. Add khoya and mix it.
Add water and keep stirring.
Add blanched green peas, salt as per taste and mix it well.
For preparing Makhana, add ghee in a heated pan.
Add makhana and fry it until it turns crisp brown.
Add the makhana in the gravy and stir it.
Garnish the Khoya Matar Makhana with coriander leaves, khoya, and serve it with puri.