by Tarla Dalal
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Added to 240 cookbooks
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Creamy khoya dotted with juicy green peas, ah! khoya mutter is the perfect choice for those who love creamy, buttery, stuff, and goes very well with a savoury roti, puri or paratha. Cooking the khoya with spices does away with its raw taste while retaining its sumptuous texture and flavour. Fennel seeds powder is another intelligent addition to this preparation, as it imparts a unique aroma that lures the diner.
- 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.
- 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.
- Add the salt, green peas and coriander, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Serve hot.
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