How to make Khoya Matar - Khoya and green peas in spices garnished with cashew nuts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mawa (khoya) (मावा/ खोवा ), Green peas (हरे मटर)

Cuisine : Rajasthani

Course : Main Course Vegetarian

Khoya Matar Recipe Card

Khoya Matar

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Khoya Matar checkout Amrut Ras Ke Koftey. You can also find more Main Course Vegetarian recipes like Matar Ke Nimone , Kaikari Ishtew, Aloo Ka Saag, Bemisaal Paneer.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Khoya Matar Recipe

  • Mawa (khoya) 1/2 cup

  • Green peas shelled 2 cups

  • Green peas shelled 2 medium

  • Cashewnuts 8

  • Oil 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Place tomatoes in boiling water for three to four minutes. Drain, peel off skin and chop finely. Halve cashewnuts and further cut each half into two Heat oil in a heavy bottomed pan. Add khoya and keep stirring till it changes colour. Reduce to medium heat.

Step 2

Add red chilli powder, coriander powder, fennel powder, garam masala powder and mix well. Add peas, green chillies and tomatoes. Add half a cup of water and cook till oil separates. Serve hot garnished with quartered cashewnuts and chopped coriander leaves.