Khoya Matar Paneer is a close cousin to Matar Paneer, except it’s fancier. Khoya is solid milk and when you add that to the curry, the consistency gets creamier, and the curry tasty rich. If you enjoy Matar Paneer, then you will absolutely love this dish.
Khoya Matar Paneer
- Khoya refers to solid milk
- Matar is peas
- Paneer is Indian cottage cheese
We Indians love paneer and every vegetarian feast often includes at least one paneer dish. Any chicken or mutton dish can be made vegetarian by adding paneer as the protein substitute.
Matar Paneer is one of the most famous North Indian curry and prepared in every household. It’s the simplest way to prepare paneer and often a go to on busy weekdays. A great way to incorporate vegetable and protein in one curry.
What is Khoya?
Khoya is a dairy product and a very popular ingredient used in Indian dishes. Especially in desserts. It is prepared by simmering whole milk for hours until, it thickens up and turns almost into a crumbly dough like consistency. You can find khoya in Indian stores as solid milk, found in frozen aisle.
Khoya is left unsweetened which makes it excellent to be used in either savory or sweet dishes . It adds a luscious richness when added to either a dessert or a savory dish like this Khoya Matar Paneer.
Matar Paneer is our any day paneer curry and most often I make it a quick one pot curry. But with Khoya Matar Paneer, I like to take a small extra step. It’s still quick and ready in just 30 minutes.
Steps to prepare Khoya Matar Paneer:
- Start by slicing the paneer block into bite size rectangles or triangles. Now most days I don’t fry the paneer but this time I did. So, just marinate it with little salt and turmeric.
- The fried paneer are kept aside to be used later.
- In a heavy bottom pan or skillet, sauté the ginger, garlic, onion and tomato with the spices. (Read the detailed recipe below and watch the video)
- Once it cooked, then blend it to a thick consistency without adding any water. You are not making a puree here. This step is optional, but it sure does gives a creamy texture to the gravy and adds a lovely orange hue.
- The second part of cooking happens on a hot wok with ghee. Add the cooked onion and tomato paste along with some whole spices. Then add the khoya and cook for some more time.
- Pour water, the fried paneer, frozen or fresh peas and simmer for some time.
- Sprinkle garam masala for that boost of aroma and then add chopped cilantro.
- Give it a stir, check for salt and add any if needed.
- Finally drizzle some heavy cream and enjoy the curry warm.
I like to serve the paneer curry with some khoya grated on top and a drizzle of heavy cream for that extra lusciousness.
- 1 cup frozen green peas
- 3.75 oz /107 g khoya (solid milk)
- 12 oz / 346 g paneer
- 6 oz / 170 g red onion
- 6 oz / 170 g tomato
- 1 inch fresh ginger
- 3 garlic cloves
- 1 green chili
- 2 tablespoons oil
- 1 tablepsoon ghee
- 1/4 cup heavy cream
- 1/4 cup finely chopped cilantro leaves
- 3 green cardamom
- 1/2 teapsoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 cinnamon stick
- 2 small bay leaves
- 1 teaspoon turmeric powder
- 1 and 1/4 teaspoon salt
- 1 teaspoon cumin powder
- 1/2 teaspoon fennel powder
- 1 teaspoon coriander powder
- 1/4 teapsoon garam masala
- Slice the paneer into bite size rectangles or triangles
- Marinate the paneer with 1/2 teaspoon salt and 1/4 teaspoon turmeric.
- Fiinely chop the onion, tomato and pound the ginger garlic along with green chili. Grate the khoya and keep aside.
- In a wok add the oil and once it heats up, fry the paneer bites until golden brown. Then take if off the pan and keep aside to used later.
- If there is not enough oil left, then pour 1 tablepsoon oil and sprinkle the cumin seeds, fennel seeds and green cardamoms. Let it sizzle for few seconds, then add the ginger garlic and green chili paste. Saute for 1 minute.
- Drop the onion along with 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon turmeric powder. Saute for 2 minutes.
- Add the tomatoes along with the spice powder (cumim, fennel and coriander). Saute it for 5 minutes or until the raw smell is gone.
- Thranfer everything from the pan to a blender or chopper and pulse it.Don't add water and we don't want to make it a puree. Leave it little coarse.
- Now to the same pan or a clean pan add the ghee along with the bay leaves and cinnamon sticks. Let it sizzle for few seconds then add the tomato onion paste and saute for 2 minutes.
- Add the grated khoya and cook for 2 minutes.
- Pour 1 cup water and 1/2 teaspoon salt.
- Drop the fried paneer and simmer for 2 minutes.
- Scatter the green peas, garam masla and cook for 1 minute.
- Then scatter the chopped cilantro leaves and pour heavy cream.
- Taste for salt and add any if needed.
- Enjoy it warm.