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a brass bowl filled with Khoya Mutter with a spoon in it
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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.
Course entree, Main Course, Side Dish
Cuisine Indian, Punjabi
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Calories 266.21kcal

Equipment

Ingredients

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

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