Khoya Mutter | Green Peas Masala

Khoya Mutter is a restaurant-style Asian/Indian vegetarian side dish. This rich and creamy green peas masala recipe is prepared in 30 minutes using Indian spices and mawa.

Dining at Indian restaurants

We all have a restaurant favorite dish that we always order.

Whenever I visit an Indian restaurant, mine is always either one of these - Kadai Paneer, Palak Paneer, Khoya Mutter, or Aloo Mutter.

But I also enjoy recreating all my favorite dishes in the comfort of my home!

Indian curries and gravies are popular worldwide. I have so many non-Indian friends who love going to an Indian restaurant and try out new dishes.

Initially, I had the misconception that no one can deal with spicy food like us Asians. But once I got here, I was proven wrong.

I know of so many American friends who love their food hot and fiery.

In fact, some have even asked me to share some of my spice powders with them, so that they can use them in their day-to-day cooking. This makes me so happy.

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Khoya Mutter is a classic from Punjabi cuisine. This vegetarian green peas curry is mildly spiced, slightly sweet and tangy yet it keeps the authentic Indian flavor intact.

The khoya brings in a certain sweetness to this dish. It also lends texture to the gravy making it smooth and creamy.

What is Khoya

Khoya is a dairy product widely used in India and its neighboring countries.

It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta.

It is easily available in the frozen section of an Indian market. These dried evaporated milk solids are mainly used to make desserts.

Why make this gravy

• Is simple to make
• Needs few Indian spices
• A luscious vegetarian meal
• Can be made in 30 minutes

Prepare this dish when you have some guests over or for your next family dinner. This Asian side dish is definitely a dish that will garner a lot of compliments.

Ingredients needed

Here are the ingredients that you need to make this Asian vegetarian recipe.

• Khoya or Mawa - You can use fresh or frozen and it can be found in an Indian grocery store or be made at home.
• Green Peas - Use fresh or frozen peas.
• Onions and tomatoes
• Ginger and garlic
• Cilantro
• Cashews
• Spices - Turmeric powder, cumin powder, garam masala, and Paprika (not shown in pic)
• Whole spices (not shown in pic) - Cumin seeds, Bay leaf, cloves, and cinnamon stick

Here's how to make it

There are three parts to this Asian vegetarian recipe. First, you need to prepare the rich and creamy masala vase. Here is what you need to do about that.

1. Pour water into a pan and add chopped onions, garlic, cashews, and tomatoes. Bring the mixture to a boil, simmer, and continue to cook till the veggies soften. This could take 7-8 minutes.
2. Take it off the flame, strain the water, and allow the mixture to cool down. This water can be used as a stock. DO NOT throw it away.
3. Transfer the onion-tomato mixture to a blender. Add ginger paste.
4. Then grind it to a smooth paste. Add little stock or water to get the creamy consistency. Keep this paste aside for now.

The second part is to prep the khoya/mawa/khoa and the third part is to prepare Khoya Mutter by putting it all together.

1. Meanwhile, thaw mawa to room temperature if using the frozen one. Then crumble them using your fingers. Transfer mawa to a skillet and saute it in oil for 4-5 minutes on medium flame. This is done to loosen it up so that it mixes well with the gravy. Transfer it to a plate and keep it aside for now.
2. Heat oil or ghee in the same skillet, add cumin seeds and once they crackle, add the remaining whole spices like cloves, cinnamon stick, and bay leaf. Saute for 1 minute.
3. Then add the onion tomato paste. Continue to saute for a good 5-6 minutes, till the masala is cooked and the oil separates.
4. Now you need to add dry spices like turmeric powder, cumin powder, paprika, and salt. Mix and cook for 30 seconds.
5. Add green peas along with stock or water to get the desired consistency, mix and cook covered for at least 10-12 minutes. Stir at regular intervals.
6. Lastly add the sautéed khoya, chopped cilantro, garam masala, and salt. Mix it all well. Let it cook for 5 more minutes. Take it off the flame.

Serving suggestions

Khoya Mutter is now ready. Pair this green peas recipe warm with any Indian bread like naan/roti/chapati or even regular bread.

This Asian side dish can also be served over a bowl of steamed rice, cauliflower rice, or cooked quinoa.

This dish is especially great for those who cannot stomach the heat of spicy Indian food.

This curry is perfect to make for parties, family brunches, and/or during festive occasions.

Top tips, recommendations, and suggestions

Substitutions for mawa in this Asian vegetarian recipe - Use evaporated milk or Unsalted Ricotta cheese if needed.

Alternatively, you can also use powdered milk mixed with heavy cream. The gravy should have a thick and creamy texture. Adjust water accordingly.

One can also use gulab jamun mix. Just sprinkle water to knead it and steam for 10 minutes. You will get instant khoya. You can use it for the gravy.

You can also add paneer cubes to this gravy and make Khoya Mutter Paneer.

This green peas recipe is a vegetarian Asian side dish, but to make it vegan, skip the khoya and use crumbled soft silken tofu or makhana instead.

You may also add almond/ cashew paste/powder.

Green peas recipes that we love

• Rajasthani Carrot and Green Peas Curry
• Kovalam Mutter
• Green Peas Pulao
• Methi Matar Malai
• Mutter Ka Nimona
• Dum Aloo

If you’ve tried this Khoya Mutter recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

Khoya Mutter | Green Peas Masala

Khoya Mutter is a restaurant-style Asian/Indian vegetarian side dish. This rich and creamy green peas masala recipe is prepared in 30 minutes using Indian spices and mawa.

4.72 from 14 votes

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Course: entree, Main Course, Side Dish

Cuisine: Indian, Punjabi

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4 people

Calories: 266.21kcal

Author: Priya Lakshminarayan

Equipment

skillet

Ingredients 

1x2x3x

To prepare the masala base

• ▢ 2 cups water
• ▢ 1 onion roughly chopped
• ▢ 5 cloves garlic
• ▢ 10-12 cashews
• ▢ 3 tomatoes roughly chopped
• ▢ 1 tablespoon ginger paste

To prepare the khoya

• ▢ 1 teaspoon oil or ghee
• ▢ 100 gms khoya

To prepare the gravy

• ▢ 1 tablespoon oil or ghee
• ▢ 1 teaspoon cumin seeds
• ▢ 4 cloves
• ▢ 1-2 bay leaf
• ▢ 1 cinnamon stick
• ▢ 1 teaspoon turmeric powder
• ▢ 1 tablespoon paprika or chilli powder
• ▢ 1 tablespoon cumin powder
• ▢ 2 cups green peas
• ▢ 2 teaspoon garam masala
• ▢ ¼ cup Cilantro for garnish
• ▢ Salt

Instructions

To prepare the masala base

• Pour water in a pan and add chopped onions, garlic, cashews, and tomatoes. Bring the mixture to a boil, simmer, and continue to cook till the veggies soften. This could take 7-8 minutes.
• Take it off the flame, strain the water, and allow the mixture to cool down. This water can be used as a stock. DO NOT throw it away.
• Transfer the onion-tomato mixture to a blender. Add ginger paste.
• Then grind it to a smooth paste. Add little stock or water to get the creamy consistency. Keep this paste aside for now.

To prepare the khoya

• Meanwhile, thaw mawa to room temperature if using the frozen one. Then crumble them using your fingers.
• Transfer this to a skillet and saute it in oil for 4-5 minutes on medium flame. Transfer it to a plate and keep it aside for now.

To prepare the gravy

• Heat oil or ghee in the same skillet, add cumin seeds and once they crackle, add the remaining whole spices like cloves, cinnamon stick and bay leaf. Saute for 1 minute.
• Then add the onion tomato paste. Continue to saute for a good 5-6 minutes, till the masala is cooked and the oil separates.
• Now you need to add the dry spices like turmeric powder, cumin powder, paprika, and salt. Mix and cook for 30 seconds.
• Add green peas along with stock or water to get the desired consistency, mix and cook covered for at least 10-12 minutes. Stir at regular intervals.
• Lastly add the sautéed khoya, chopped cilantro, garam masala, and salt. Mix it all well. Let it cook for 5 more minutes. Take it off the flame.
• Khoya Mutter is now ready. Pair this green peas recipe warm with any Indian bread like naan/roti/chapati.

Notes

Although mawa is a key ingredient in this Asian vegetarian recipe, you can substitute it with evaporated milk or Unsalted Ricotta cheese if needed. Take one cup of ricotta cheese, cook it for about 10 minutes in a pan. Add a tablespoon butter to it and 1.5 cups of carnation dry milk powder. Keep on stirring constantly, until it reaches "mawa" consistency, about 7 minutes on medium heat.

Alternatively, you can also use powdered milk mixed with heavy cream. 

The gravy should have a thick and creamy texture. Adjust water accordingly. You can also add paneer cubes in this gravy and make Khoya Mutter Paneer. 

This green peas recipe is a vegetarian Asian side dish, but to make it vegan, skip the khoya and use crumbled silken tofu or makhana instead. You may also add almond/ cashew paste/powder. 

Nutrition

Calories: 266.21kcal | Carbohydrates: 27.52g | Protein: 11.17g | Fat: 13.34g | Saturated Fat: 4.45g | Cholesterol: 5.1mg | Sodium: 90.66mg | Potassium: 557.2mg | Fiber: 7.56g | Sugar: 8.11g | Vitamin A: 2360.66IU | Vitamin C: 45.38mg | Calcium: 252.88mg | Iron: 3.53mg

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