Khoya Matar recipe, Side dish for chapati

#peasmasala #sidedishforchapati Recipe Cusine: Indian Prep Time: 10 Minutes Cook time: 25 Minutes Mutter| Green peas 1 cup Khoya 1/3 cup Onion 2 Tomato 2 Garlic 3 cloves Milk* 1 cup Water 1/2 cup Red chili powder 1 tsp Cumin powder 3/4 tsp Garam masala 1 tsp Oil 3 tblsp Kasoori methi 3/4 tsp Salt as needed * I used low fat raw milk. Method : Bring the khoya to room temperature and scramble it with hands. Chop the onions and tomatoes roughly. In a pan add 2 tblsp oil and add the garlic and onions. Saute till the onions turn golden brown. Ensure not to burn it. Add in the chopped tomatoes and cook for few minutes. Once the tomatoes are half cooked, switch off the flame. Allow this to cool completely and grind into a fine paste. Add 1 tblsp oil into a pan. Add the ground onion tomato paste to this. Add 1/2 cup of water. Cook for a minute and add the red chili powder, cumin powder, garam masala and salt to this. Cook for a minute and add the scrambled khoya to this. Mix well and add the milk. Add in the green peas. I used the frozen peas. If adding fresh ones, pressure cook till 2-3 whistles and add it the gravy. Let this boil well for 5-7 minutes. Keep the flame low. Stir frequently. The gravy may tend to splutter, so cover and cook if needed. Add little water if you feel the gravy is thick. Crush the kasoori methi and add it to the gravy. Mix well. Switch off the flame. Khoya matar is ready to serve. This goes well with chapati, naan and tandoori roti. Notes: You can add whole spices like cloves, cardamom and bay leaf in the oil before adding the ground onion tomato gravy. Cashew nuts can be added while sauting the onions to enhance the richness. Fresh cream can be added in the last to the gravy. Instead of low fat milk, you can add full cream milk also. Paneer cubes can be added along with matar, to make it Khoya matar paneer .