Have you been to any north Indian wedding?
So have you been to North Indian weddings?
Reason I am asking because I have only had Khoya Matar weddings only .Mom found it too rich to make it at home but I fail to remember if there was any North Indian wedding where I didn’t see Khoya Matar .Mom was right its indeed quite a rich food and when it comes to weddings they would just make it richer. Infact we once had Khoya Matar at a friend’s place whose dad had prepared it. It was delicious but its richness and the amount of floating fat was too much to digest. So even if I would ever mention it to my husband about try Khoya Matar he would just recall the floating fat and just say a big NO.
So this time I just made it my way with offcourse lesser rich ingredient s (as Khoya itself is quite rich) and served him . Only when he started praising me for the Matar gravy (he couldn’t make out the Khoya part) I told him the secret. So now the dish is officially approved at my place.
Atleast all this approval – disapproval made me try out this current version. Hope you enjoy making it and do share your story too!!
- Khoya: ½ cup
- Chilli: 1 chopped
- Peas: 1 cup blanced
- Tomato: 1 cup chopped
- Ginger: 1 tbsp paste
- Turmeric powder: 1/2tsp
- Coriander powder: 1tsp
- Red chilli powder: 1/2tsp
- Cumin powder: 1 tsp
- Garam Masala: 1tsp
- Salt: to taste
- Sugar:1/2 tsp
- Heat the wok and add chopped chilles and then quickly add chopped tomatoes.
- The water of chopped tomatoes will give enough moisture for you to avoid usage of oil for cooking.
- Add ginger paste and sugar and cook for 5 mins
- Add salt ,turmeric powder, coriander powder, cumin powder,red chilli powder and let the masala cook properly for 5 more mins.
- Now add grated Khoya and let it cook with the masala.
- After 2 mins add peas to it and mix it well.
- Add little water and cover the lid and let it cook for 5 mins.
- A tsp of garam masala and you are ready to serve it with hot chapatti.