Rich and Creamy Khoya Paneer Recipe at Home
Khoya Paneer is a sumptuous and elegant North Indian dish known for its rich, creamy texture and aromatic blend of spices. Featuring paneer (Indian cottage cheese) and khoya (dried whole milk) as its main ingredients, this recipe is perfect for special occasions and festive meals. The dish balances a subtle sweetness with the savory depth of spices, making it a favorite for those who appreciate sophisticated flavors in their Indian cuisine.
Khoya Paneer is a sumptuous and elegant North Indian dish known for its rich, creamy texture and aromatic blend of spices. Featuring paneer (Indian cottage cheese) and khoya (dried whole milk) as its main ingredients, this recipe is perfect for special occasions and festive meals. The dish balances a subtle sweetness with the savory depth of spices, making it a favorite for those who appreciate sophisticated flavors in their Indian cuisine.
- Water: 2 cups
- Tomatoes: 3 medium (whole with slits)
- Onion: 1 medium (thinly sliced lengthwise)
- Cashews: 8-10
- Bay leaves (Tej patta: 2)
- Oil: 1 tablespoon
- Cinnamon stick: 2-inch piece
- Black cardamom (Badi elaichi: 1)
- Ginger garlic paste: 1 tablespoon
- Kashmiri red chili powder: 1 tablespoon (optional)
- Red chili flakes: 1 teaspoon
- Garam masala: 1 tablespoon
- Coriander powder: 1.5 tablespoons
- Turmeric powder (Haldi: 1/4 teaspoon)
- Cumin powder (Jeera: 1/2 tablespoon)
- Khoya: 100 grams (crumbled)
- Paneer: 200 grams (cut into cubes)
- Cardamom powder: 1/2 teaspoon
- Aromat powder: 1/2 teaspoon (optional, for a restaurant-like flavor)
- Kasuri Methi (Dried fenugreek leaves: 1 teaspoon, roasted)
- Fresh cilantro (Dhaniya: 2 tablespoons, chopped)
- Green chilies (Hari mirch: 3-4, slit)
- Sugar: 1 teaspoon
- In a kadhai or wok, add water and bring it to a boil.
- Introduce the whole tomatoes, sliced onion, cashews, and bay leaves.
- Cook until the tomato skins begin to peel off. Remove from heat and allow cooling slightly.
- Remove the bay leaves and transfer the rest of the mixture to a blender.
- Grind it into a smooth puree and set aside.
- Heat oil in a pan. Add the cinnamon stick and black cardamom.
- Sauté for a minute before adding the ginger garlic paste, Kashmiri red chili powder, and red chili flakes.
- Pour in the tomato-onion puree and cook for another 3-4 minutes.
- Stir in garam masala, coriander powder, turmeric, and cumin powder.
- Cook until the oil begins to separate from the spices, adding a little water if the mixture thickens excessively.
- Add khoya to the pan, stirring well until it melts.
- Gently fold in the paneer cubes, adding 2-3 tablespoons of warm water to adjust consistency.
- Sprinkle with cardamom powder and aromat powder.
- Add roasted kasuri methi, chopped cilantro, and green chilies. Stir to combine.
- Finally, add sugar to balance the flavors.
- Serve hot with naan, roti, or rice, garnishing with additional cilantro if desired.
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 15g75%
- Sodium 400mg17%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 15g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Paneer: Use fresh paneer for the best texture and flavor. If using store-bought, soak it in warm water for 20 minutes to soften it before cooking.
- Khoya: If khoya is unavailable, you can substitute it with condensed milk or milk powder, though the texture and flavor will vary.
- Spice Levels: Adjust the amount of chili powder and chili flakes according to your preference for heat.
- Consistency: The gravy should be creamy; add water in small increments to achieve the desired consistency without making it too watery.
- Simmering Time: Allow the dish to simmer briefly after adding all ingredients to ensure that the flavors meld together beautifully.
