Rich and Creamy Khoya Paneer Recipe at Home

Preparing the Tomato-Onion Mixture:

1. In a kadhai or wok, add water and bring it to a boil.
2. Introduce the whole tomatoes, sliced onion, cashews, and bay leaves.
3. Cook until the tomato skins begin to peel off. Remove from heat and allow cooling slightly.

Making the Puree:

1. Remove the bay leaves and transfer the rest of the mixture to a blender.
2. Grind it into a smooth puree and set aside.

Cooking the Spice Mixture:

1. Heat oil in a pan. Add the cinnamon stick and black cardamom.
2. Sauté for a minute before adding the ginger garlic paste, Kashmiri red chili powder, and red chili flakes.
3. Pour in the tomato-onion puree and cook for another 3-4 minutes.

Adding Dry Spices:

1. Stir in garam masala, coriander powder, turmeric, and cumin powder.
2. Cook until the oil begins to separate from the spices, adding a little water if the mixture thickens excessively.

Incorporating Khoya and Paneer:

1. Add khoya to the pan, stirring well until it melts.
2. Gently fold in the paneer cubes, adding 2-3 tablespoons of warm water to adjust consistency.

Final Seasoning:

1. Sprinkle with cardamom powder and aromat powder.
2. Add roasted kasuri methi, chopped cilantro, and green chilies. Stir to combine.
3. Finally, add sugar to balance the flavors.

Serving:

1. Serve hot with naan, roti, or rice, garnishing with additional cilantro if desired.