KAAJU MAWA MUTTER - A dipsome delight for Rotis, Puris and Naan - No Onion and No Garlic
I picked this recipe from one of Chef. Venkatesh Bhat's shows.I was surprised with the minimal ingredients he used and there was no addition of Onion and Garlic - the main flavour enhancers. So, What next ? I had to try this Kaaju Mawa Mutter. When anglicized, it is green peas cooked in a rich dried whole milk and cashew nut gravy. Sounds exotic, indeed. It is a killer combo. This recipe finds its frequenting in the kitchens of Rajasthan during weddings and ceremonies and is apparently sourced from the Shekhawat community.
The addition of Khoa/Mawa gives creaminess. When coupled with cashew nuts it gives volume, thickness and a nutty feel with a slight tang from the tomatoes. The spice powders do the rest for balancing. I got a 5 star rating from hubby who happens to be a hardcore Southie fan. That said, I get to add one more to the list of his favourites from the North Indian cuisine. Scroll down for the recipe and I am assured that you will be impressed.
Preparation time: 30 min
Cooking time: 10 min
Difficulty Level: Easy
Spice Level: Moderate
|Amount Per Serving|
|% Daily Value *|
|Total Fat 16 g||24 %|
|Saturated Fat 5 g||26 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 5 mg||2 %|
|Sodium 300 mg||12 %|
|Potassium 180 mg||5 %|
|Total Carbohydrate 24 g||8 %|
|Dietary Fiber 6 g||23 %|
|Sugars 13 g|
|Protein 10 g||21 %|
|Vitamin A||41 %|
|Vitamin C||52 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 100 gm Mawa/Khoa/ Dried whole milk ( if frozen, crumble it first)
- 1 1/2 cups of boiled green peas ( fresh/ frozen)
- 12-15 cashew nuts soaked in 1/4 cup of water
- 2 big tomatoes- roughly chopped
- 1 tsp chilli powder/dheghi mirch
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/4 tsp fennel powder
- 1/4 tsp turmeric powder
- 1/4 tsp sugar ( optional)
- Salt to taste
- 2 tbsp of peanut oil
- 1 tsp butter / 1 tbsp cream for for topping
- Pressure cook/boil peas in water with a dash of salt and turmeric. Reserve around 1 1/2 cup of water and drain the rest.Set aside.
- Grind the soaked cashew nuts to a smooth paste and set aside.
- In a thick bottomed kadai, heat oil on low flame and fry Khoa. The crumbled pieces should turn a slight amber and resemble grated coconut.
- Add chopped tomatoes and a dash of salt. Cook on medium heat until it turns mushy.
- Add all the spice powders, mix well.
- Simmer the flame and add cashew nut paste, salt to taste and 1 cup of reserved water.
- Let it froth for a minute. Then add the boiled peas and another 1/2 a cup of water.
- Check for salt and spice and add what is required. Continue cooking until the gravy thickens. Add sugar. Stir and switch off.
- Stir in 1 tbsp cream or 1 tsp butter into the hot gravy before serving.
- Serve hot with Phulkas, Roti, Naan, Puri or any Pulao.
- The extra 1/2 cup of water is to prevent the cashew nut paste from charring at the bottom of your pan.
- When you cook peas add one or two granules of crystal salt. This is sufficient to infuse salt into the peas.