How to make Khoya Matar _ SK Khazana -

A rich dish – khoya and cashewnuts give this green pea dish a wonderful taste

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Khoya, Green peas (हरे मटर)

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

For more recipes related to Khoya Matar _ SK Khazana checkout Khoya Kaju Matar, Amrut Ras Ke Koftey. You can also find more Main Course Vegetarian recipes like Stir Fried Vegetables In Sichuan Sauce Baked Spinach & Potato Delight Chana dal Cabbage Kadai Vegetables-SK Khazana

Khoya Matar _ SK Khazana

Khoya Matar _ SK Khazana Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Khoya Matar _ SK Khazana Recipe

  • Khoya crumbled 1/2 cup

  • Green peas 1 1/2 cups

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies chopped 2

  • Medium onions chopped 2

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 2 teaspoons

  • Fennel seed (saunf) powder 1 1/2 teaspoons

  • Salt to taste

  • Medium tomatoes chopped 2

  • Cashewnuts chopped 6-8

  • Fresh coriander leaves chopped for garnish


Step 1

Heat ghee in a non-stick pan. Add cumin seeds and sauté till the seeds change colour. Add green chillies and onions, mix and sauté till translucent.

Step 2

Add khoya and mix well. Add coriander powder, chilli powder, garam masala powder, fennel powder and salt, mix well and cook for 2 minutes.

Step 3

Add tomatoes and green peas, mix and cook till tomatoes turn soft and pulpy. Add cashewnuts and ½ cup water, mix, cover and cook till oil separates.

Step 4

Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.