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| Main Ingredients | Mawa (khoya), Green peas |
| Cuisine | Rajasthani |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1/2 cup grated mawa (khoya)
- 2 cups shelled green peas
- 2 medium tomatoes
- 8 cashewnuts
- 2 tablespoons oil
- 1/2 teaspoon red chilli powder
- 2 teaspoons coriander powder
- 1/2 teaspoon fennel seed (saunf) powder
- 1/2 teaspoon garam masala powder
- 2 green chillies, chopped
- 2 tablespoons chopped fresh coriander leaves
Method
- 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.
- 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.
Nutrition Info
| Calories | 982 |
| Carbohydrates | 77 |
| Protein | 43.3 |
| Fat | 55.7 |
| Other Fiber | 30.7 gm |
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