Khoya Matar | Green Peas Masala

What is Khoya Matar

Khoya Matar Masala is a North Indian dish made with green peas (Matar) and khoya (milk solids), resulting in a rich, mildly spiced vegetarian curry. The creamy khoya adds a natural sweetness and velvety texture to the dish, balancing the flavors of the spices. This indulgent Matar Curry is also known as Khoya Kaju Matar since cashews (Kaju) are included in the curry base.

Khoya Matar recipe is often compared to Matar Paneer, though it's distinct in its use of khoya, which gives the dish a smoother and creamier consistency. It’s typically served in Indian restaurants but can be easily made at home. Khoya Maytar is perfect for those who prefer milder Indian flavors without much heat. This Indian Matar ki Sabzi is an ideal option for special menu planning, especially during festivals, and is sure to impress with its rich and exotic taste.

To Prepare the Masala Base

1. In a pan, add water, chopped onions, garlic, cashews, and tomatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, or until the vegetables soften.
2. Remove from heat and strain the mixture, but be sure to reserve the water. Let the mixture cool down.
3. Once cooled, transfer the onion-tomato mixture to a blender. Add ginger paste.
4. Blend until smooth. If needed, add a little of the reserved stock or water to achieve a creamy consistency. Set this blanched onion-tomato paste aside for later use.

To Prep the Mawa

1. If using frozen mawa, thaw it to room temperature first. Then, grate or crumble it using your fingers.
2. Heat a pan with oil over medium flame. Add the grated khoya and sauté for 4-5 minutes, or until it becomes slightly golden and fragrant. Transfer the sautéed mawa to a plate and set it aside for later use.

To Prepare Khoya Matar Masala

1. Heat oil or ghee in the same skillet. Add cumin seeds and cook until they crackle, then add the whole spices (cloves, cinnamon stick, and bay leaf). Sauté for 1 minute until fragrant.
2. Next, add the onion-tomato paste and ½ cup of the reserved water. Continue to sauté for 5-6 minutes, or until the masala is well-cooked and the oil begins to separate from the mixture. The mixture may splutter, so cover the skillet as it cooks.

3. Now, add the dry spices: turmeric powder, cumin powder, chili powder, garam masala, and salt. Mix well and cook, covered, for 30 seconds.
4. Add the green peas and the remaining reserved water to achieve your desired consistency. Mix thoroughly and cook, covered, for 8-10 minutes, stirring occasionally.

5. Finally, add the sautéed mawa and mix well. Let it cook for an additional 5 minutes.
6. Garnish with cilantro and, if desired, sprinkle in some crushed kasoori methi. Remove from heat, and your Khoya Matar Masala is ready to serve.

For an extra layer of richness, stir in a heaped tablespoon of fresh cream or malai just before serving. Khoya Matar ki Sabzi pairs beautifully with warm Indian bread like Naan, Roti, Chapati, or Paratha, and it can even be enjoyed with regular bread. For a heartier meal, serve it over a bowl of steamed rice, Jeera Rice, Tawa Pulao, Cauliflower Rice, or cooked quinoa.

This indulgent Green Peas Masala is perfect for parties, family brunches, potlucks, or festive occasions. Whether you’re hosting guests or planning a cozy family dinner during the holidays, this Indian vegetarian curry adds a touch of elegance and comfort to your table.

You can find khoya in the frozen section of most Indian grocery stores. Alternatively, you can make it at home using my simple recipe. To make Dhaba-style Khoya Matar nut-free, substitute cashews with sunflower seeds or pumpkin seeds for a similar creamy texture without the nuts.

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