How to make Khoya Paneer curry recipe | Khoya Paneer Recipe Masala 

How to make Khoya Paneer curry recipe | Khoya Paneer Recipe Masala 

Khoya paneer is a rich and creamy popular authentic recipe from Punjab north India. Its usually made at any festive occasion specially marriages and parties. The Khoya Paneer recipe has a slightly sweet flavour to it, all because of the use of Khoya as its main ingredient. That is the reason some people might not like or cherish this recipe, particularly those foreign restaurants which offer spicy Indian Curries but that isn’t the case for Indian or to say north Indian restaurants and Dhabas.To make Khoya paneer recipe restaurant style Cashews are also added to it to make it richer in texture and taste.

Difference between khoya and paneer

Looking from a broader viewpoint both Khoya also known as Mawa and Paneer are milk solids.  But there is a big difference in these two ingredients which not only implies in terms of taste and textures but also in their method of preparation and application in different recipes. Now how Paneer is made- just by curdling hot milk with the use of vinegar or any other sour ingredient which can also be Lemon. On the other hand Khoya is made by evaporating a large quantity of thick fatty milk till we get milk solids. Preparing Paneer does not take too much time but preparing Khoya takes lot of time and fuel .Both Khoya and Paneer are easily available in any Indian Halwai store. Although as said Paneer is conveniently available in stores but if you want to make fresh homemade Paneer by yourself, you can easily do that as well. We have taken out an instant Khoya recipe which you can check out and make fresh homemade Khoya in just 15 minutes 

Why it is a Mughlai Khoya Paneer Recipe

By knowing how the masala of Khoya Paneer curry recipe is made, you might say or feel what is so special about this recipe. As the recipe uses some common ingredients like onion-tomato paste for its gravy base but the difference comes when this humble onion paste is made using butter or desi Ghee to give it richness and feel of a royal cuisine, further making it more rich, special and popular, Khoya is used. Both khoya and Paneer are made using full-fat cream milk and on top of it Cashews called Kaju in Hindi are also used. That is why Khoya Paneer is also called Kaju Khoya Paneer. Other than this the use of some special spices and herbs also makes it more flavorful.

• Curry recipes
• Rice recipes
• Paneer recipes

How to serve Khoya Paneer recipe

Khoya paneer is served accordingly depending on with what you are serving it. So the consistency of the gravy is kept thick or semi-thick. If you are serving it with Naan or Garlic Naan keep it thick and if you want to serve it with any Biryani or Pulao recipe, you can make it semi-thick.

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Video recipe of Khoya Paneer recipe

Recipe card for Khoya Paneer Curry recipe

How to make Khoya Paneer curry recipe | Khoya Paneer Recipe Masala Finally We are sure you would also like to check out some more Paneer recipes like Shahi matar paneer, Paneer aloo kofta, Paneer butter masala, Matar paneer,MIcrowave aloo paneer ,

Step by step :-

1. Grind 2 tomatoes, 1 inch ginger, 3-4 Chillies and 7-8 Garlic cloves into a thick paste.

2. Mildly heat 1 tablespoon Clarified Butter.

3. Add 250 gm pieces of Cottage cheese.

4. Fry it till lite golden yellow.

5. Strain out and drop the Cottage cheese pieces in about 1 cup of water to keep it soft.

6.In the remaining Clarified butter keeping heat low add 2 Bay leaves and 1 teaspoon f Cumin. Let the Cumin crackle few seconds.

7. Next add 2 finely chopped Onion., stirring occasionally on medium-high till golden brown.

8. After this we will add the grinder paste, and continue cooking stirring for about two minutes.

9. Now put on low heat add a few spices – 1/2 teaspoon Turmeric, 1+1/2 teaspoon Kashmiri red chilli powder, 1/4 teaspoon cinnamon, a pinch of Cloves powder, 1/4 teaspoon green Cardamom powder, 1 teaspoon Coriander powder, 1/2 teaspoon Garam masala and salt to taste.

10. Roast sautéing the spices with tomato for 2-3 minutes.

11. Next add about 1 cup of water.

12. Add Water soaked Cottage cheese also along with 1 teaspoon dry Fenugreek leaves,1 tablespoon chopped Coriander and 1/2 cup of broken Khoya.

13. Give it a lite stir and let the gravy come to boil.

13. When the gravy comes to a boil add 1/2 cup of Cashew milk to it.

14. Keep it covered and let the Khoya paneer boil for 15-20 minutes on low.

15. That is our Khoya paneer ready. Enjoy.

Note :-

• Cashew milk is made by soaking a handful that is about 15-20 Cashews in hot Water for half an hour to then grind it into a paste.