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
Cuisine: Rajasthani
Difficulty Level: Easy
Spice Level: Moderate
Serves: 3-4

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 277
% 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 %
Calcium	16 %
Iron	6 %
* 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.

INGREDIENTS

• 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

METHOD

• 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.

NOTE

• 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.