Punjabi Khoya mutter curry Recipes

How to Prepare / Make / Cook - Khoya mutter curry ?

350 grams khoya. 1 kilo peas, shelled. Pinch of asafoetida. 1 inch piece ginger, ground, 1 tsp. Garam masala. 1 tblsp. Ground cumin seeds. ½ tsp. Turmeric powder. 25 gramsl fried and coarsely chopped cashewnuts. Salt and chilli powder to taste.

Heat 2 tblsps. Ghee and put in asafoetida, then put in khoya and fry to a pale golden colour. Mix in the rest of the ingredients with the exception of cashewnuts. Pour in 3 cups hot water. Cover tightly and cook over a slow fire till the peas are tender and a thick gravy is left garnish with cashewnuts and serve immediately.

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