Time and servings
Time and servings
Ingredients
for instant khoya:
- 1 tsp ghee / clarified butter
- ½ cup milk
- ¾ cup milk powder
for curry:
- 1 tbsp butter
- 11 cubes paneer / cottage cheese
- 1 tsp cumin / jeera
- ½ inch cinnamon / dalchini
- 1 bay leaf / tej patta
- 3 pods cardamom / elachi
- 3 cloves / lavang
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 onion (finely chopped)
- 2 cup tomato pulp
- 1 tsp ginger garlic paste
- 1 green chilli (slit)
- ¼ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- ¾ tsp coriander powder
- ¼ tsp garam masala
- 1 tsp salt
- 1 cup water
Instructions
- firstly, roast spices with butter.
- now add 1 onion followed by 1 tsp ginger garlic paste and 1 green chilli. saute well.
- further, add 2 cup tomato pulp. to prepare tomato pulp, blend 3 raw tomatoes to smooth puree without adding any water.
- cover and cook for 10 minutes or till oil separates from the tomato paste.
- now add ¼ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp garam masala and 1 tsp salt. saute well.
- now add ¾ cup of prepared khoya and cook well.
- further, add 1 cup of water and adjust consistency.
- add in roasted paneer and give a good mix.
- cover and simmer for 10 minutes or till paneer absorb flavours.
- finally, serve khoya paneer with roti or naan.
Instant khoya recipe
1
firstly, in a pan heat 1 tsp ghee and ½ cup milk.
2
once the milk boils, add ¾ cup milk powder.
3
mix continuously keeping the flame on low to medium.
4
the mixture starts to thicken and starts to separate from pan forming a lump.
5
finally, instant khoya is ready. keep aside.
Curry preparation for paneer khoya recipe
1
firstly, in a large kadai heat 1 tbsp butter and roast 11 cubes paneer till they turn golden brown.
2
keep the roasted paneer aside.
3
now in the same butter add 1 tsp cumin, ½ inch cinnamon, 1 bay leaf, 3 cardamom, 3 cloves and 1 tsp kasuri methi.
4
saute until the spices turn aromatic.
5
now add 1 onion followed by 1 tsp ginger garlic paste and 1 green chilli. saute well.
6
further, add 2 cup tomato pulp. to prepare tomato pulp, blend 3 raw tomatoes to smooth puree without adding any water.
7
cover and cook for 10 minutes or till oil separates from the tomato paste.
8
now add ¼ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp garam masala and 1 tsp salt.
9
saute until the spices turn aromatic and oil is released.
10
now add ¾ cup of prepared khoya or use store brought khoya.
11
break the khoya and mix well with tomato paste.
12
cook till the khoya starts to release oil from sides.
13
further, add 1 cup of water and adjust consistency.
14
add in roasted paneer and give a good mix.
15
cover and simmer for 10 minutes or till paneer absorb flavours.
Video
Notes
- firstly, use fresh homemade paneer and fresh khoya for more rich flavour.
- also, add matar along with paneer to prepare khoya matar paneer recipe.
- additionally, cook the tomato paste well to avoid raw taste in the gravy.
- finally, khoya paneer recipe tastes great when prepared more rich and spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/khoya-paneer-recipe-curry/