khoya paneer recipe | how to make khoya paneer curry

khoya paneer recipe | how to make khoya paneer curry with detailed photo and video recipe. a unique blend of spice and paneer curry, hails from the popular north indian cuisine or punjabi cuisine. the gravy used in this recipe is rich and creamy and hence the dish is mainly prepared for occasions and celebration feast. the curry has a mild sweetness to it and it tastes ideal with garlic naan or tandoori roti.

khoya paneer recipe | how to make khoya paneer curry with step by step photo and video recipe. traditional paneer based curries or gravies are typically prepared with tomato and onion sauce with either cashew paste or cream. but khoya paneer is slightly different and richness is derived from khoya or mawa added to this recipe. the addition of mawa makes it richer and also adds the combination of sweet and spicy taste to the gravy.

generally, in any indian cuisine fine dining restaurant, you would not find khoya paneer curry on its menu. this is perhaps because of the extra richness or perhaps the sweet taste it has to offer. especially in overseas indian restaurant’s, the demand is for more spicy curry rather sweet or rich curry. having said that khoya based curries are hugely popular and must curry in special occasions, festivals and marriages. in addition, the recipe is prepared with the khoya or mawa prepared by evaporating the milk which yields milk solids. but i have my own shortcut and easy method of preparing it with milk powder which should make this recipe less hassle and economical.

some easy tips, recommendations and serving suggestion for this rich and creamy khoya paneer curry recipe. firstly, i have used homemade paneer cubes for this recipe and hence it was fresh, soft and tender. if you are planning to use store-bought make sure to have fresh paneer so that it easily absorbs the gravy. secondly, in this recipe, i have used khoya made from full cream milk powder, but you are more than welcome to use the same quantity of store-bought traditional khoya. lastly, the gravy thickens when after adding khoya or mawa hence add sufficient amount water to maintain the consistency. a thick consistency is ideal for roti/chapathi but you may need thin if serving with rice-based dishes.

finally, i would like to highlight my other paneer curries recipes collection with this post of khoya paneer. it includes recipes like, palak paneer, paneer butter masala, paneer masala, paneer bhurji, paneer kofta, paneer kolhapuri, chilli paneer and paneer tikka masala recipe. further, i also request you to check my other similar recipes collection like,

• curry recipes collection
• paratha recipes collection
• snacks recipes collection

khoya paneer video recipe:

recipe card for khoya paneer:

how to make khoya paneer with step by step photo:

instant khoya recipe:

1. firstly, in a pan heat 1 tsp ghee and ½ cup milk.
   
2. once the milk boils, add ¾ cup milk powder.
   
3. mix continuously keeping the flame on low to medium.
   
4. the mixture starts to thicken and starts to separate from pan forming a lump.
   
5. finally, instant khoya is ready. keep aside.
   

curry preparation for paneer khoya recipe:

1. firstly, in a large kadai heat 1 tbsp butter and roast 11 cubes paneer till they turn golden brown.
   
2. keep the roasted paneer aside.
   
3. now in the same butter add 1 tsp cumin, ½ inch cinnamon, 1 bay leaf, 3 cardamom, 3 cloves and 1 tsp kasuri methi.
   
4. saute until the spices turn aromatic.
   
5. now add 1 onion followed by 1 tsp ginger garlic paste and 1 green chilli. saute well.
   
6. further, add 2 cup tomato pulp. to prepare tomato pulp, blend 3 raw tomatoes to smooth puree without adding any water.
   
7. cover and cook for 10 minutes or till oil separates from the tomato paste.
   
8. now add ¼ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp garam masala and 1 tsp salt.
   
9. saute until the spices turn aromatic and oil is released.
   
10. now add ¾ cup of prepared khoya or use store brought khoya.
    
11. break the khoya and mix well with tomato paste.
    
12. cook till the khoya starts to release oil from sides.
    
13. further, add 1 cup of water and adjust consistency.
    
14. add in roasted paneer and give a good mix.
    
15. cover and simmer for 10 minutes or till paneer absorb flavours.
    
16. finally, serve khoya paneer with roti or naan.
    

notes:

• firstly, use fresh homemade paneer and fresh khoya for more rich flavour.
• also, add matar along with paneer to prepare khoya matar paneer recipe.
• additionally, cook the tomato paste well to avoid raw taste in the gravy.
• finally, khoya paneer recipe tastes great when prepared more rich and spicy.