Khoya Matar Curry Recipe
Ingredients
| Khoya | 250 Gram | |
| Tomatoes | 200 Gram | |
| Salt | To Taste | |
| Cumin powder | 2 Teaspoon | |
| Spices | 2 Teaspoon | |
| Turmeric | 1⁄2 Teaspoon | |
| Coconut | 30 Gram | |
| Peas | 1 Kilogram | |
| Ghee | 1⁄2 Cup (8 tbs) | |
| Asafoetida | 1 Teaspoon | |
| Red chili powder | 1 Teaspoon | |
| Coriander leaves | 2 Teaspoon, chopped | |
| Ground ginger | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 393 Calories from Fat 198
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 14 g69.9%
Trans Fat 0 g
Cholesterol 63 mg21%
Sodium 179.9 mg7.5%
Total Carbohydrates 34 g11.3%
Dietary Fiber 7.7 g30.7%
Sugars 20 g
Protein 16 g31.3%
Vitamin A 31.4% Vitamin C 95.6%
Calcium 33.6% Iron 15.4%
*Based on a 2000 Calorie diet
Directions
1 In a pan, heat the ghee.
2 Add in asafoetida water in it.
3 Add in the khoya and stir with a flat spoon until it is light brown.
4 Add in the peas, red chilli powder, ground white cuminseeds, turmeric, ground ginger, salt, ground coconut and water.
5 Cover the pan and cook.
6 In a frying pan, heat the ghee and fry the tomatoes.
7 Mix with khoya and matar.
8 Allow to simmer for a few minutes until peas are tender.
9 Put the ground spices and stir well.
SERVING
10 Garnish with chopped coriander leaves and serve hot.
Chef
