Rajasthani Khoya Matar Sabzi Recipe
Bring the authentic flavors of Rajasthan to your kitchen with this rich, creamy, and delightfully spiced Rajasthani Khoya Matar Sabzi. This vegetarian recipe combines green peas with khoya (mawa), resulting in a luscious curry with a hint of sweetness. Perfectly balanced with spices like Kashmiri red chili, garam masala, and turmeric, this dish is sure to be a crowd-pleaser, especially when served with warm Tawa parathas. Let’s dive into this regal Rajasthani recipe that is both satisfying and nourishing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Peas (Matar) | 1 1/2 cups |
| Tomatoes (pureed) | 3 |
| Ginger Paste | 1 teaspoon |
| Khoya (Mawa) | 1 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cloves (Laung) | 2 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Kashmiri Red Chili Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Ghee | 2 tablespoons |
| Coriander Leaves (for garnish) | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 22 g |
| Protein | 6 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sodium | 300 mg |
| Potassium | 390 mg |
Note: Nutritional values may vary based on specific ingredients and quantities.
Preparation
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 3 |
Instructions
-
Prepare the Tomato Puree
Begin by pureeing the tomatoes in a blender until smooth. Set this aside. -
Heat the Ghee and Add Whole Spices
In a pan over medium heat, add the ghee and allow it to melt. Once hot, add the cloves and cumin seeds, letting them splutter and release their aromatic flavors. -
Cook the Ginger Paste and Tomato Puree
Add the ginger paste to the pan, stirring it in with the ghee and spices. Sauté until the raw aroma fades. Next, add the tomato puree and cook for 3-4 minutes, or until the ghee begins to separate from the mixture. -
Add Green Peas and Cover
Stir in the green peas, covering the pan with a lid. Allow the peas to cook until tender, about 5-7 minutes, stirring occasionally. -
Incorporate Spices
Once the peas are tender, add the turmeric powder, Kashmiri red chili powder, and garam masala. Stir well to evenly coat the peas with the spices. -
Add Khoya and Mix
Add the crumbled or grated khoya to the pan, stirring continuously. Sauté for 2-3 minutes until the khoya melds with the other ingredients and the mixture thickens. -
Add Water and Simmer
Pour in 1 cup of water, season with salt, and let the curry simmer for about 10 minutes. This step allows the flavors to blend, and the curry to develop a creamy consistency. -
Garnish and Serve
Turn off the heat and garnish with fresh coriander leaves. Serve the Rajasthani Khoya Matar Sabzi hot, paired with flaky Tawa parathas for a delectable lunch experience.
Serving Suggestion
For an authentic Rajasthani experience, serve this dish with homemade Tawa parathas, or pair it with jeera rice for a simpler yet equally satisfying meal.
Enjoy this delightful Rajasthani Khoya Matar Sabzi—a perfect way to bring a taste of Rajasthan to your table!
