Description:
Fine Balance Of Khoya & Mutter
Preparation:
1) Crush Khoya delicately with fingers.
2) Finely grate Tomatoes.
3) Finely chopped Green Chilies.
Cooking:
1) On medium low flame heat Makhan Ghee in non-stick pan.
2) Add Green Cardamom, Cloves, Bay Leaf, Grated Tomatoes, Chopped Green Chilies, Salt and mix well.
3) Add Red Chilli Powder, Coriander Powder, Fennel Powder, Turmeric Powder and mix thoroughly.
4) Cover & Cook for approx 2 mins.
5) Add washed Frozen Green Peas, 0.50 Cup of Water, Salt and mix thoroughly.
6) Cover & Cook for approx 10 mins.
7) Add hand crush Khoya, Cashewnuts and stir well.
8) Add 0.50 Cup of water and mix well gently.
9) Cover & Cook for approx 5 mins.
10) Add Garam Masala Powder, Sugar and mix thoroughly.
11) Cook until Ghee shows up, TURN OFF FLAME, Cover & Keep aside for 10 mins.
Serve For: 4 Person
Total cooking time: 40 mins.
Garnishing:
Serve Hot With Paratha
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Green Peas | 350 Gms | |
| Green Cardamom | 3 Piece | |
| Khoya | 250 Gms |
|
| Clarified Butter ( Makhan Ghee ) | 2 Tablespoon | |
| Cloves | 2 Piece | |
| Cashews | 15 Piece | |
| Bay Leaves | 1 Leaves | |
| Chopped Green Chilies | 1 Tablespoon | |
| Red Chilli Powder | 1 Tablespoon | |
| Coriander Powder | 1 Tablespoon | |
| Garam Masala Powder | 1 Teaspoon | |
| Sugar | 1 Teaspoon |
|
| Grated Tomato | 0.75 Cup |
|
| Fennel Powder | 0.5 Teaspoon | |
| Turmeric Powder | 0.25 Teaspoon | |
| Salt | As Per Required |
|
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