Khoya matar paneer, recipe of khoya matar paneer

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Khoya matar paneer recipe

Khoya matar paneer is a rich, creamy, vegetarian gravy made with reduced milk solids (khoya), green peas and paneer

A rich North Indian vegetarian curry that’s apt for special occasions or festivals is khoya matar paneer. I prepared it for our New Year lunch spread as a side dish for tawa pulao and masala paratha. Soft, melt in the mouth, paneer cubes are simmered in a subtly spiced, khoya based creamy gravy. This restaurant special, decadent looking vegetarian dish is sometimes a part of an Indian buffet menu in restaurants.

khoya matar paneer
khoya matar paneer

I have already blogged matar paneer recipe which is popular among Sailu’s Kitchen followers. Today’s recipe of khoya matar paneer is a variation of it. It is rich is calories due to the use of khoya (reduced full fat milk solids) and ghee (clarified butter). You can use store bought khoya. I have blogged khoya recipe that you can refer if you want to make it at home.

Khoya matar paneer is a jain style, no onion no garlic recipe. If you want more body you can add blanched onion paste along with ginger and green chili paste and saute it for 7 to 8 minutes before adding the spice powders. If you do not want to use onions, you can add cashewnut paste for more body and a richer flavor. I have not used any nuts as khoya lends a rich flavor as well as body to the dish.

khoya-matar-paneer-recipe
khoya green peas paneer curry

Its a pretty quick paneer recipe to make provided you have paneer and khoya on hand. The only preparation work is blanching tomatoes and pureeing them as they are responsible for the smooth texture and vibrant hue of the curry. Since green peas are abundantly available in the winter months, do use fresh green peas. Frozen peas work well too.

recipe-khoya-matar-paneer
khoya muttar paneer

Lusciously rich with a smooth, creamy textured gravy, matar paneer with khoya makes for a comforting and outright delicious dish when paired with naan or pulao. It makes for a great side with roti, paratha, rumali roti, kulcha and any flavored rice like pulao or biryani.

khoya-paneer-curry
matar paneer with khoya

Learn how to make khoya matar paneer

Khoya matar paneer recipe

  Prepare time:  Cook:  Serves: 5  Cuisine: north indian curry,easy-vegetarian-recipes,green-peas,khoya,matar,paneer,paneer-recipes,vegetables,All Recipes,Indian Paneer Recipes,Indian Vegetarian Recipes,North Indian Recipes,Recipes Vegetable Dishes
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 Ingredients

  •   Paneer 250 gms, cubed
  •   Green peas 1/2 cup (fresh or frozen)
  •   Green chili ginger paste - 1 1/2 tsps (2 green chilis+1" ginger)
  •   Khoya 1/3 cup, unsweetened, grated, sauteed in 1/2 tsp ghee for less than a mt
  •   Tomatoes 3, medium, blanched, peeled and ground to a paste
  •   Turmeric powder 1/4 tsp
  •   Red chili powder 1/2 tsp
  •   Coriander powder 1/2 tsp
  •   Milk 1/4 cup (full fat or skimmed) OR a heaped tbsp of fresh cream
  •   Water 1 1/4 cups
  •   Sugar 1/2 tsp
  •   Salt to taste
  •   Coriander leaves for garnish (optional)
  •   Ghee 1 1/2 tbsps
  •   Oil 1 tbsp
  •   Roast and grind to a powder:
  •   Cloves 2
  •   Black cardamom 1
  •   Green cardamom 1
  •   Cinnamon 1/4"
  •   Black peppercorns 5
  •   Cumin seeds 1/4 tsp

Method for making Khoya matar paneer recipe

  1. Heat ghee and oil in a heavy bottomed vessel. Once hot, add ginger green chili paste and saute for few seconds.

  2. Add turmeric powder, red chili powder and coriander powder and mix. Add a tbsp of water and mix so that the spice powders do not burn.

  3. Add tomato puree and saute on low-medium flame for 8-10 mts. Add the grated khoya and keep stirring so that it blends well into the tomato mixture. Cook on low flame for 5-6 mts, stirring often.

  4. Add the green peas and mix. Add water, sugar and salt and mix well. Place lid and cook on medium flame for 7-8 mts.

  5. Add the paneer cubes and mix gently. Simmer without lid for a couple of minutes or till the desired consistency is achieved.

  6. Turn off flame. Slowly pour the milk and continuously stir the mixture so that it does not curdle and blends well into the curry.

  7. Add the garam masala powder and mix. Remove to a serving bowl and garnish with fresh coriander leaves.

  8. Serve with roti, paratha, rumali roti, naan, kulcha or any flavored rice or pulao.

Tips

  •   For a richer flavor, a heaped tbsp of fresh cream or malai instead of milk.
  •   Milk can be omitted, if fresh cream or malai is used.
  •   Crushed kasur methi (1/2 tsp) can be added at step 2.
By Published: Khoya matar paneer is a rich, creamy curry made with mawa, peas & paneer. Learn restaurant style recipe of khoya matar paneer, a gem among paneer recipes.