Tuesday, September 7, 2010

khoya matar paneer : Banaras special..

Khoya matar is a special curry and we were exposed to this exotic sounding curry when we shifted to Banaras after my dad's transfer from Chandigarh . This curry was great , creamy in a different way and sweetish spicy, so much different from the usual punjabi curries we had grown accustomed to. I am not sure if this curry belongs to Banaras but that was the place we had it for the first time n till date i have never tasted it anywhere else............if not Banaras , it is essentially a UP curry .


The reason why I believe this curry belongs to Banaras is that the people of this city are obsessed with khoya , there is a whole market dedicated to khoya named khoya gali near chowk area , and that's not all , there is one kachori gali too and you know how famous is banarasi kachori ....

Like many other banaras special curries , khoya matar does not use any onion garlic n can be a fasting curry too during navratras , will post a navratra version of this curry sometime.....

Coming back to the recipe , this curry is a creamy rich looking special kinda curry , but surprisingly it is not high on fat like those those shahi sounding creamy buttery curries . Yes , milk powder has very low fat content if you use skimmed milk powder and this khoya is made from that . Also as i have used paneer for this recipe that too has fat in it but overall this curry is lower on fat than the other creamy buttery paneer curries. Nevertheless, this curry is medium rich when fat level is considered although i find it topping the yumminess scale....:)

ingredients....

khoya 1 teacup loosely packed ( i used home made khoya )
green peas ( i used frozen this time ) 1 cup ( 2.5 cups when not using paneer )
paneer chopped into small cubes 1 cup ( optional as the original recipe is khoya matar )
tomato puree 1 cup ( i used from a tetra pack but home made will be just fine )
bay leaf 1 no.
salt to taste
ghee 1 tbsp
milk 1 cup ( optional , i used water instead )
  
to be made into a paste...
ginger 1 inch piece
green cardamoms 2 nos.
black cardamom 1 no.
cinnamon 1 inch piece
cloves 4 nos.
cumin seeds 1 tsp
black pepper corns 1 tsp
red chilly powder 1-2 tsp

preparation....

Make a paste of the ingredients listed for paste with little water..

Pour ghee in a kadai and add the tomato puree , bay leaf , the masala paste n salt to taste . Now heat the mixture over medium flame and stir to bhuno it a bit....ghee will be separated within a couple of minutes.

Now add the khoya in it . In the meantime I microwaved the peas for 2 minutes , they can be boiled on gas stove too.


Bhuno is the process of dry rosting such a mixture especially a masala paste ..........so bhuno again till the khoya masala mix bubbles a bit...


Add a cup of water or milk ( adding milk will result in a whiter curry but a bit more rich ) or water , the cooked peas and cubes paneer ...


and let it boil covered till the ghee floats on top...the whole cooking process takes less than 10 minutes...


Serve hot with naan or chapati ........the curry is creamy in a different way , the granular texture of khoya makes a surprising gravy , a little sweet and a little spicy and it tastes very good with any plain roti , naan , rumali roti or kulcha.....


Enjoy this quick yet rich curry and think of the ghats of Banaras.....

24 comments:

  1. I had TOTALLY given up this dish!! because i had assumed that it is something full of calories. Now i can introduce this in my kitchen with the homemade fat free khoya.... I am feeling happy :)

    ReplyDelete
  2. This is super yum.. I will definitely make it and let you know how it turned out..

    ReplyDelete
  3. hi sangeeta ,
    khoya matar paneer looks delicious ....like the addition of fat free home made khoya which makes it more healthy n tasty ...yummy

    Satya
    http://www.superyummyrecipes.com

    ReplyDelete
  4. a completely new dish to me, but definitely sounds interesting

    ReplyDelete
  5. sure it taste really yum because of the khoya.. looks good and nicely explained the recipe too

    ReplyDelete
  6. um-um :) Adding a little bit of trivia about Kachori gali, its said that in the early days, people from near by used to come to this gali after cremating their near and dear ones at Manikarnika ghat and have kachoris/sabzis, especially those coming from outside Varanasi. Am sure, you would be knowing it, found it quite strange when dad told me this, but then life goes on... Came across a lovely poem... "http://sangeeta-homealone.blogspot.com/2010_04_16_archive.html" ;-)

    ReplyDelete
  7. Thanks puja for the kachori gali information....i knew about this and the fact that the mithai shop just opposite the kachori gali is a place for mourners to eat , at the same time other people go to buy mithai there too.... Even i was a bit shocked n surprised to know this when i was younger but now i understand that this is the spirit of banaras ... the city of Shiva ...there is life after death n destruction too..
    Somehow whenever i go for boating there i refrain myself from going close to the manikarnika ghat ....

    ReplyDelete
  8. and thanks for mentioning my poem too.

    ReplyDelete
  9. Have heard about this dish but never tasted it. Maybe, sometime I can give it a try.

    ReplyDelete
  10. I'm lovin it ! I made this dish years ago..it was very heavy...but same time yummy too!

    ReplyDelete
  11. I love anything with paneer.This one's yummier with khoya too
    Sinfully Spicy

    ReplyDelete
  12. Dear Sangeeta
    Thats a awesome recipe. I have eaten some thing like this during my stay in Benaras ( no onion Garlic) but did not know the recipe.
    I will make this after I make some khoya at home. I am very scared to use Khoya from the market.
    Have a nice day

    ReplyDelete
  13. Adding khoya must have made it more tastier, gravy looks rich and yummy...nice clicks too sangeetha..

    ReplyDelete
  14. Sangeeta, you have to visit Indore one of these days for the gastronome delights it offers. We too have a khoya market and there are different kinds of khoyas for different purposes. I usually carry two kinds for my in-laws in Ahemdbad. And yes, we have a whole gali and then some for the street fares, and open all hours of the night too!

    I love this khoya curry recipe. My mom sometimes adds khoya to jazz up the curries for visiting guests. Just makes them so rich and yummy.

    ReplyDelete
  15. Hi Sangeeta,

    I made both khoya and khoya mattar following your recipes.. It was very good.. Thanks a lot for the super-quick way to make khoya, my grandmother liked the idea and we may make some sweets in future..

    I have posted photos and blogged about it at http://gaurigharpure.blogspot.com/2010/09/party-for-four.html

    Do drop in when you can,

    Regards,
    Gauri

    ReplyDelete
  16. Thank you Gauri...

    I love it when somebody comes up with such great feedback... you know this home made khoya post has become a popular with my blog hits...:)
    I am getting lots of visitors on these two posts daily.

    ReplyDelete
  17. looks delicious! thanks for stopping by my blog and keep visiting

    ReplyDelete
  18. Hi Sangeeta,
    Do i use just the seeds or the whole pod of the green and black cardamoms?

    vini

    ReplyDelete
    Replies
    1. Hi Vini, normally we use the whole pod of both green and black cardamom if grinding it in a mix of spices, but if you find it difficult to grind, discard the outer skin.

      Delete
    2. Hi Sangeeta,
      I followed ur recipe to the T .Only change i did was i added only 1/3 cup khoya. turned out very delicious and so flavourful. Thanks.

      Vini

      Delete
  19. Hello...

    Came across your blog and was instantly transported to my childhood. Dad was posted in Banaras and we spent a lovely 3 years, the best of our transfer postings ever! Thank you for reviving my memories!
    Your khoya matar reminds me of what my Nani used to make. She added sauteed makhana into it as well, but used khada garam masala- the creaminess of the gravy being enhanced by the khoya (I use homemade too! Stuff that's left after making ghee.) and some of the makhana disintegrating into the gravy. Usual festival fare, I must say...
    Thanks for reminding me!

    ReplyDelete
  20. Hello...

    Came across your blog and was instantly transported to my childhood. Dad was posted in Banaras and we spent a lovely 3 years, the best of our transfer postings ever! Thank you for reviving my memories!
    Your khoya matar reminds me of what my Nani used to make. She added sauteed makhana into it as well, but used khada garam masala- the creaminess of the gravy being enhanced by the khoya (I use homemade too! Stuff that's left after making ghee.) and some of the makhana disintegrating into the gravy. Usual festival fare, I must say...
    Thanks for reminding me!

    ReplyDelete
  21. Super Like .. I tried this dish ... its super tasty :)

    ReplyDelete