Khoya Paneer Recipe
Khoya Paneer Recipe
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- Prep Time: 15 minutes
- Cook Time: 25 minutes
Total Time
40 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
- 200 grams paneer, cubed
- 100 grams khoya (mawa), crumbled
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 cup fresh cream (optional)
- 2 tablespoons oil or ghee
- Fresh coriander leaves for garnish
- Salt to taste
DIRECTIONS
- Sauté the paneer: Heat 1 tablespoon oil in a pan and lightly fry the paneer cubes until golden brown. Remove and set aside.
- Prepare the masala: In the same pan, heat the remaining oil. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add tomato puree and cook until the oil starts separating from the mixture.
- Add turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for 2 minutes.
- Add khoya: Crumble the khoya into the pan and mix it well with the masala. Cook on low heat for 3-4 minutes until the khoya blends into the mixture.
- Add paneer: Now add the fried paneer cubes and stir gently to coat them with the khoya masala.
- Add fresh cream (optional) and garam masala. Mix everything well and let it cook for another 2-3 minutes on low heat.
- Garnish with fresh coriander leaves and serve hot with naan, chapati, or pulao
NOTES
Few Swaps:
- Use low-fat paneer or tofu instead of regular paneer to reduce the fat content while still maintaining the dish’s richness.
- Replace khoya with homemade almond or cashew paste for a dairy-free and nutritious alternative that still gives a creamy texture.
- Opt for olive oil or ghee in moderation instead of butter or large amounts of oil to reduce unhealthy fats while retaining flavor.
