Khoya Matar Meethi

| May 13, 2012

Khoya_Matar_Meethi_postnoon_news

A mildly spiced tasty preparation where khoya enriches the dish

Noor’s Kitchen
Noor Jafri

Ingredients

  1. Matar – 200 gms
  2. Khoya – 100 gms
  3. Kasuri Meethi – 1 tbsp
  4. Tomato Puree – 3 tbsp
  5. Kashmiri chilli powder – 1/2 tsp
  6. Jeera Powder – 1/2 tsp
  7. Garam masala powder – 1/2 tsp
  8. Haldi – a pinch
  9. Paste of – 1 medium sized onion, 1/2 an inch piece of ginger, and two to three green chillies.
  10. Salt to taste
  11. Oil – 2tbsps
  12. Cashewnuts – 4 to 6

Procedure

  1. Heat oil, and fry onion, ginger and chilli paste. Mix it well.
  2. Add tomato puree and all the other masalas, matar an­d cook for a while, and add 3 to 4 tablespoons of water. Till the peas get tender.
  3. Add salt and grated khoya, half a cup of water and cash­ewnut, simmer it till the oil separates, sprinkle kasuri m­eethi and switch off the gas.

Chef’s note:
Careful ! There is less oil, but khoya makes it a rich dish.

Contact
Noor’s Kitchen
www.noorkitchen.com
Mobile:- 9441282318
Residence:- 91-40-23356947

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