Mawa Kaju Matar Recipe - A royal dish of green peas cooked with mawa and cashewnuts

This recipe is from the book Marwari Vegetarian Cooking.

Main Ingredients : Mawa (khoya), Cashewnuts

Cuisine : Rajasthani

Course : Main Course_Veg

Mawa Kaju 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. 

Mawa Kaju Matar Recipe - How to make Mawa Kaju Matar

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking :

Ingredients

  • Mawa (khoya) crumbled2/3 cup

  • Cashewnuts ground12

  • Green peas shelled 2 3/4 cups

  • Oil 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 2 teaspoon

  • Fennel seed (saunf) powder 3/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Tomatoes chopped 3 medium

  • Salt to taste

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoon

Method

Step 1

Heat oil in a heavy bottomed pan. Add mawa and sauté on low heat, stirring continuously, till it changes colour. Add red chilli powder, coriander powder, fennel powder, garam masala powder and mix well.

Step 2

Add tomatoes and salt and cook till tomatoes soften. Add cashewnut paste and continue to sauté for a minute. Add green peas and green chillies.

Step 3

Add one cup of water and cook till oil separates. Serve hot garnished with coriander leaves.

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