Khoya Vegetable Gravy

I normally bring back fresh khoya everytime when I visit India. It is so fresh and no sugar added.. I use that for making some gravy, malai kofta or just eat by itself ( I am not a sweet person so I can eat without sugar also). Adding Khoya makes the dish very creamy and royal! I love it anytime. If you are on diet this is high calorie side dish. 

Potato - 2 medium size (scrap the skin and cut into 1 inch pieces)
Peas- 1/2 Cup
Baby Corn - 1 cup (After slicing into 1/2 inch round pieces)
Coriander powder / Dhania Powder - 1 tablespoon
Red Chilli powder - 1 teaspoon (adjust to ur taste)
Garam masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Cumin Seeds - 1 teaspoon
Khoya - 50 g
Tomato - 3 medium size
Onion - 3 medium size
Garlic - 5 pods (Since we grind it no need to chop)
Ginger - 1 Inch
Oil - 1.5 tablespoon
Coriander Leaves - 1 tablespoon (finely chopped)


Heat 1 tablespoon of oil in a kada. When it is hot add garlic and ginger fry till garlic is brown in color. Add onion and fry till it is brown in color. Add Tomato and fry till it is mushy. Switch it off and let it cool down. Once Cooled grind it to a paste

 Pressure cook Potato and Corn with little water and salt till one whistle. Remove the skin and cut into 1/2 inch pieces
Heat the rest of the oil in the kada add cumin seeds and let it crackle.  Add Cooked vegetables let it boil for a min (add with the cooked water). Add Grinded masala and all the masala powders (Chilli, Gharam, Turmeric, Coriander Powder.) Add more salt if needed. Boil till all the masala raw masala smell goes off (10 Mins). Add Khoya and Peas and mix well. Let it boil for another 5 mins. If the gravy is thick add more water.

Decorate with Coriander leaves