Khoya Mutter
by Tarla Dalal
Creamy khoya dotted with juicy green peas, ah! khoya mutter is the perfect choice for those who love creamy, buttery, stuff, and goes very well with a savoury roti, puri or paratha. Cooking the khoya with spices does away with its raw taste while retaining its sumptuous texture and flavour. Fennel seeds powder is another intelligent addition to this preparation, as it imparts a unique aroma that lures the diner.
Khoya Mutter recipe - How to make Khoya Mutter
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3/4 cup grated mava (khoya)
1 1/4 cups boiled green peas
1 tbsp oil
1 tbsp ghee
a pinch of asafoetida (hing)
2 cloves (laung / lavang)
1 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1/2 tsp coriander (dhania) powder
1 tsp fennel seeds (saunf) powder
1/2 tsp chilli powder
salt to taste
1 tbsp finely chopped coriander (dhania)
- Method
- Heat the oil and ghee in a non-stick kadhai, add the asafoetida, cloves and khoya, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
- Add the green chillies, tomatoes, coriander powder, fennel seeds powder, chilli powder and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the salt, green peas and coriander, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Serve hot.
| Energy | 219 cal |
| Protein | 8.8 g |
| Carbohydrates | 14.4 g |
| Fiber | 4.1 g |
| Fat | 14.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 259.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 11.9 mg |
| Folic Acid | 10.3 mcg |
| Calcium | 277.6 mg |
| Iron | 0.8 mg |
| Magnesium | 17.2 mg |
| Phosphorus | 178.6 mg |
| Sodium | 6.4 mg |
| Potassium | 65 mg |
| Zinc | 0 mg |