Shahi Khoya Matar

Shahi Khoya Matar

Shahi khoya Matar is another wonderful Mughlai dish. Mughlai food is the food that was eaten and relished by Indians during the Mughal Period. Mughal food is said to be an empress of the Indian range of cooking.

Ingredients:

• 150 grams khoya/khava (dried whole milk)
• 1 1/2 cups boiled peas/matar
• 1/2 inch ginger
• 2 green chillies
• 1/2 tea spoon jeera
• 1-2 table spoon cashew nuts
• 2 onions
• 2 tomatoes pureed
• salt to taste
•  1/2 -1 tea spoon red chilly powder
• 1/2 tea spoon garam masala
• 2 cups water
• 2 table spoon ghee

Method:

Grind green chillies, ginger and jeera into a fine paste by adding a bit of water. keep aside. Grind onions to make a fine paste.

Heat ghee, add onion paste and fry until onions turn light brown.

Mash khoya and add it to the onion. Cook on slow flame until khoya turns medium brown.

Add ginger paste. Cook for 1 minute.

Add cashew nuts cook for 1/2 minutes.

Add tomato puree and cook until its turns dry and is well fried.

Now add boiled peas/matar. Keep aside a few for garnishing. Stir for 2-3 minutes.

Add water, salt, red chilly powder and garam masala. Boil.

Cook on low flame, till gravy turns thick.

Serve hot garnished with cashew nuts and boiled peas.

 

Shahi Kofta Curry



Shahi Kofta Curry



"A very rich kofta curry recipe"

Potato koftas stuffed with paneer, khava (Khoya), nuts and raisins. I thought of making malai kofta curry but didnt have enough paneer so made shahi kofta curry as it doesn't require much paneer. But,very soon I will upload malai kofta curry recipe.

Ingredients:

For Kofta:

• 500 grams potatoes (4-5 potatoes)
• 4 tea spoon cornflour
• salt to taste

For Stuffing:

• 100 grams khoya/khava
• 100 paneer
• 2 table spoon chopped cashew nuts
• 1 table spoon raisins

For Gravy:

• 500 grams onions (4 -5 onions)
• 250 grams tomato ( 2-3 tomatoes)
• 40 grams cashew nuts
• 2 tea spoon ginger and garlic paste
• 2 tea spoon garam masala
• 1 tea spoon dhaniya powder/coriander powder
• 2 tea spoon red chilly powder
• 1/4 tea spoon haldi/turmeric
• 1 cup dahi/yogurt whisked
• 1/2 cup fresh malai whisked
• oil as required
• salt to taste

For Garnishing:

• 100 grams ready made fresh cream
• finely chopped coriander leaves

Method:

For koftas:

Boil potatoes, peel and grate. Add corn flour and salt, knead well and keep aside.

Mash paneer and khoya, add chopped cashew nuts, raisins and salt. Mix well.

Flatten the potato mixture in a semi thick round shape. Stuff it with khoya and paneer stuffing in the centre and cover nicely by joining all the edges. Make smooth round koftas. Repeat the same with all the remaining dough.

Heat oil in a kadai, deep fry all the koftas till golden brown and keep aside.

For gravy:

Cut and boil onions in water. Strain water and grind to make a fine paste. Keep it aside.

Boil tomatoes in water. Strain the water, peel and grind it into a nice puree. Keep it aside.

Grind cashew nuts into a powder. Keep it aside.

Heat oil in a kadai. Add in the onion paste. Fry till the colour changes slightly.

Now add ginger and garlic paste. Fry for a minute, then add coriander powder, cashew nuts powder, red chilly powder, garam masala powder and fry for another minute.

Add curd, malai and stir. Add 3 cups hot water, salt to taste and boil till the gravy slightly thickens. Now add in the koftas, stir.

Garnish it with fresh cream and coriander leaves and serve immediately. 

Note:

• If you a serving the dish later do not add the koftas earlier. Add them just before serving as they may split into halves and might get difficult to heat. Before adding the koftas boil the gravy and then add in the koftas.
• If the koftas break while frying add some more corn flour to the potato mixture.