Khoya Mutter

Ingredients
 
2 teacups green peas, boiled
2 pinches asafoetida
2 cloves
100 grams khoya
1 large finely chopped tomato
2 green chillies (finely chopped)
1/2 tablespoon coriander powder
1/2 teaspoon dry ginger powder
1/2 teaspoon garam masala 
12 mm. (1/2") piece ginger, finely chopped
1/2 tablespoon chilli powder
2 tablespoons ghee

For the garnish
 
chopped coriander

Method 

1. Heat the ghee in a tava. Add the asafoetida, cloves and khoya and fry on a slow flame till the khoya becomes reddish brown.
2. Add the peas, the green chillies, the remaining spices, 1/2 cup of water and salt and cook for 5 minutes.
3. Add the chopped tomato and cook again for 2 minutes.
4. Garnish with coriander.
5. Serve hot.