Blogging Marathon #35
Theme: Indian State – Rajasthan
Many Rajasthani curries will include yogurt or other milk based products that have a cooling effect on the body to combat the dessert heat. Khoya is a concentrated milk product that is boiled and hung until it solidifies into bars. It can be purchased from Indian supermarkets like Patel Brothers.
- 1 tablespoon ghee
- a pinch of asoefetida
- 4 cloves
- 1 teaspoon cumin seed
- 1-inch piece of ginger, peeled and finely chopped
- 2 green chiles, finely chopped
- 12 oz. khoya, crumbled
- 1 2/3 cup frozen green peas, defrosted
- 1/2 teaspoon red chile powder (cayenne pepper)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Garam Masala
- salt, to taste
Heat ghee. Add asoefetida, cloves and cumin seed. Stir fry for 1 minute, until they start to splutter. Add chile and ginger. Stir fry for another minute. Add khoya and stir fry for 2 minutes.
Add 2 1/2 cups water and all of the ground spices. Bring to a boil and cook for about 5 minutes, stirring with a fork or whisk to break up the khoya chunks, as it melts.
Add peas and salt to taste.
Cook for another 5 minutes.
Enjoy with Khoba Roti.
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