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3 November, 2017

Khoya Mutter

Posted in : Indian Foods on by : Aafreen Shaikh Tags: , , ,


3/4 cup grated mava (khoya), 1 1/4 cups boiled green peas, 1 tbsp oil
1 tbsp ghee, a pinch of asafoetida (hing), 2 cloves (laung / lavang), 1 tsp finely chopped green chillies, 1/2 cup finely chopped tomatoes, 1/2 tsp coriander (dhania) powder, 1 tsp fennel seeds (saunf) powder, 1/2 tsp chilli powder, salt to taste, 1 tbsp finely chopped coriander (dhania)


  1. Heat the oil and ghee in a non-stick kadhai, add the asafoetida, cloves and khoya, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
  2. Add the green chillies, tomatoes, coriander powder, fennel seeds powder, chilli powder and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the salt, green peas and coriander, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
  4. Serve hot.

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