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Matar mawa curry | Khoya matar curry recipe

Matar mawa curry | Khoya matar curry 

Matar Mawa Curry or Khoya matar curry (खोया  मटर की सब्जी ) is a creamy, delicious and tasty gravy dish from North Indian cuisine. To make this recipe matar (green peas) is cooked in onion tomato based gravy along with mawa. It is a simple and amazing dish that cannot be ignored. The main ingredient of this recipe is matar (green peas). If you are bored with paneer gravy dishes, cook this dish. It can be easily made with available ingredients at home as it does not need a lot of ingredients. It is loved by all groups either elder or kids.

matar-mawa-curry

This khoya matar curry recipe has the goodness and nutrition of peas. This matar curry has slightly sweetness in taste because of peas. This is a moderately spicy yet flavorful dish. Mawa gives it a grainy texture. To make this matar mawa curry, fresh green peas are used but if they are not in season, you may use frozen peas. Like other curries it also has onion tomato based gravy but some people cook this without tomatoes. It doesn’t require lengthy process and can be prepared in less than 25-30 minutes.
Because of richness, you can prepare it for guests or on a special occasion. You can serve this curry with naan, laccha paratha or jeera rice.

khoya-matar-curry

Check out other matar recipes: Methi matar malai,  matar curry,   matar pulao,   aloo matar ki sabji


Course:   Main Course
Cuisine:   Indian
Prep. Time:  15 minutes
Cooking Time:   25 minutes
Serving:   4

Ingredients:

2 cup green peas
3 tbsp. oil
½ tsp. cumin
A small pinch heeng
2 bay leaves (tejpatta)
4 black peppercorn (kali mirch)
4 cloves
1 green cardamom
1 tbsp. ginger garlic paste
1 medium size onion, finely chopped
1 green chilli, slit in between
3 tomatoes, pureed
½ tsp. turmeric powder
½ tsp. red chilli powder
½ tsp. coriander powder
¾ tsp. degi mirch
1 cup khoya (mawa), grated 
Salt to taste
1 tbsp. kasuri methi
¼ tsp. garam masala
½ lemon juice
½ cup cream

Instructions:

Boil the green peas in a pressure cooker for 2 whistles or until they become soft.


Heat 3 tbsp. oil in a pan on medium flame. Add ½ tsp. cumin seeds and a small pinch of heeng. Let them crackle. 
Add bay leaves, black pepper, cloves and green cardamom.


Add 1 tbsp. ginger garlic paste. Sauté till raw aroma goes away.


Add chopped onion and green chilli. Cook till they become golden brown.


Add tomato puree and mix. Add turmeric powder, red chilli powder, coriander powder and degi mirch.


Saute till oil starts to separate.


Add mawa and mix. 


Add boiled peas and 1 cup water.


Add salt to taste, kasuri methi and garam masala. Mix well.


Cover with a lid and cook for 2 minutes on low flame.


After 2 minutes remove lid and add lemon juice. 


Add fresh cream or malai. Mix properly. Switch off the flame.


Serve hot with your favorite Indian bread.


Tips:

  • You can skip onion and garlic.
  • If there is no availability of fresh peas, it can be cooked with frozen peas.
  • You may add malai in place of khoya.
  • Consistency of gravy depends on your choice.
  • You can add some cashews to thick the gravy.
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