Follow these steps for perfect results
Green peas
Tomatoes
pureed
Ginger
paste
Khoya
Cumin seeds
Cloves
Turmeric powder
Kashmiri Red Chilli Powder
Garam masala powder
Ghee
Coriander Leaves
to garnish
Salt
Puree the tomatoes and set aside.
Heat ghee in a pan over medium heat.
Add cloves and cumin seeds; let them splutter.
Add ginger paste and tomato puree; sauté until ghee separates.
Add green peas and cook covered until tender.
Add turmeric, Kashmiri red chili powder, and garam masala; mix well.
Add khoya and sauté until it comes together.
Add 1 cup of water, season with salt, and simmer for 10 minutes.
Switch off the flame and garnish with coriander leaves.
Serve hot with parathas.
Expert advice for the best results
For a richer flavor, use full-fat khoya.
Adjust the amount of red chili powder to your spice preference.
You can also add a pinch of sugar for a sweeter taste.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Garnish with fresh coriander and a dollop of cream.
Serve hot with parathas or naan.
Accompany with a side of raita.
Cools the palate from the spices.
Discover the story behind this recipe
Khoya is a traditional ingredient in Rajasthani cuisine, adding richness and flavor.
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