Khoya Paneer Recipe | Indian Vegetarian Recipes

Khoya Paneer is a rich and creamy gravy dish, made for main couse. I love to have at all times. Authentically a Punjabi recipe, it is similar to paneer makhani and a popular Dhaba item. However, in Kolkata, I have found this dish in very limited restaurants or dhabas, it is highly available in Delhi though.

If you like paneer then you can also try these Matar Paneer, Kadai Paneer, Palak Paneer, Paneer Capsicum Masala, Paneer Butter Masala, Veg Palak Paneer.

In my house, this khoya paneer is a must during Navaratri. We have it with naan, and some tomatoes and onions on the side, and it is just heaven. I once tried to make it with tofu, which was good too. But I know most people are comfortable with the paneer. I have used onions but you can skip onion to make khoya paneer recipe without onion.

When making gravies, it is very important that you know when to add the water. This is a very important segment, wherein your spices or tempering should be cooked rightly to infuse the perfect aroma, yet not be burnt in the process.

I was not born a cook; my biggest inspirations have been household and motherhood. I have learnt a lot from my mother, but those lessons were rather frolicking fanciful episodes. However when I am exposed to the high time of having a house full of family and children waiting at the dinner table for supper, that is the real time exam. I have had my own wars at the kitchen, and here is celebrating all those winnings with some khoya paneer.

The most enjoyable gravy of khoya paneer is creamy and thick. If you make it too thin, then the paneer can become soggy. Use minimal amount of water, and let the khoya dominate. You can also use the residue water seeped from the paneer to make the gravy.

Paneer or cottage cheese is a great source of calcium, fat and protein. Do not be alarmed with the word “fat”. There are many types of fat, all of which are at some point, essential for a balanced diet. Paneer has linoleic fatty acid, which actually helps in elevating fat burning process in the body. Therefore, it is actually good for weight loss.

Finally, I would recommend this recipe to be made with a little patience, and continuous tasting for all those beginners. Do not stir too much after adding the paneer to the gravy, as it might break them. You can lightly fry the paneer, and add the gravy as pour over.

How to make Khoya paneer:

• Heat oil and butter in a pan, once the oil becomes little hot add cumin seed, whole garam masala (cinnamon, cloves, big black cardamom, small cardamom, bay leaf) and sauté till the cumin seed becomes light brown.

• Add finely chopped onion and cook it on medium flame till it becomes light brown.

• Add grated ginger, crushed garlic and stir it for few seconds.

• Add finely chopped tomato and cook till the tomatoes become soft and mushy and all the water gets evaporated.

• Add grated khoya, stir it well and cook it on medium flame till the oil starts leaving the sides of pan.

• Now add paneer cubes and all the spices (red chilly powder, garam masala, salt), sauté it on medium flame for 2-3 minutes. To make semi white gravy, do not add turmeric powder.

• Lastly add milk and cook on medium flame till it starts boiling. You can adjust the consistency of the gravy as per your wish by adding water. I kept medium thick gravy.

• Garnish with coriander leaves and serve hot with tandoori roti, naan, phulka or rice.

Note:

• You can also roast khoya for 2-3 minutes or till it become light brown by adding some ghee.
• You can also shallow or deep fry the paneer cubes.

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