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Khoya Matar Curry

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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
Directions

MAKING
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday
Cook Time: 
40 Minutes
Servings: 
8

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Average: 4.2 (14 votes)

Nutrition Rank

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

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Khoya Matar Curry Recipe