Go Back

Khoya Matar Paneer

Kankana Saxena
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Curries and Stew
Cuisine Indian
Servings 0 Serves 4

Ingredients
 

  • 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
  • ¼ cup heavy cream
  • ¼ cup finely chopped cilantro leaves

Whole spices

  • 3 green cardamom
  • ½ teapsoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 cinnamon stick
  • 2 small bay leaves

Spice powder

  • 1 teaspoon turmeric powder
  • 1 and ¼ teaspoon salt
  • 1 teaspoon cumin powder
  • ½ teaspoon fennel powder
  • 1 teaspoon coriander powder
  • ¼ teapsoon garam masala

Instructions
 

  • Slice the paneer into bite size rectangles or triangles
  • Marinate the paneer with ½ teaspoon salt and ¼ 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 ½ teaspoon salt, ½ teaspoon sugar, and ¼ 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 ½ 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.

Video