Name: KHOYA PANEER recipe by Shaheen Ali at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Cottage Cheese / Paneer Cubes - 250 gms; Tomatoes - 4 pureed; Onion - 2 medium chopped; Ginger Paste - 1 tsp; Green chili paste - 1 tsp; Khoya / Mawa / Evaporated Milk - 1 cup grated; Cashews - 8 soaked or blanched; Kasuri methi - 1 tsp crushed; Coriander powder - 1 1/2 tsp; Red chili powder - 1 tsp; Garam Masala powder - 1/2 tsp; Cumin powder - 1/2 tsp; Bay leaf - 1; Salt - as needed; Sugar - 1 pinch; Milk - 1/2 cup; Oil / Butter - 3-4 tbsp; For Garnish - fresh cream and coriander

ABOUT KHOYA PANEER RECIPE

Khoya Paneer is a very popular North Indian dish made in various parts of Punjab, specially during special occasions like marriages or festivals. Khoya paneer, a perfect blend of evaporated milk and pureed onions, tomatoes and cashews when curried with cottage cheese chunks gives a royal treat and can easily be a show stopper in any party or occasion. Serve this creamy , rich curry with some fresh home made naan or even enjoy with some zeera rice and salad. A perfect dinner option when you have special guests at home.

Ingredients Serving: 4

Cottage Cheese / Paneer Cubes - 250 gms
Tomatoes - 4 pureed
Onion - 2 medium chopped
Ginger Paste - 1 tsp
Green chili paste - 1 tsp
Khoya / Mawa / Evaporated Milk - 1 cup grated
Cashews - 8 soaked or blanched
Kasuri methi - 1 tsp crushed
Coriander powder - 1 1/2 tsp
Red chili powder - 1 tsp
Garam Masala powder - 1/2 tsp
Cumin powder - 1/2 tsp
Bay leaf - 1
Salt - as needed
Sugar - 1 pinch
Milk - 1/2 cup
Oil / Butter - 3-4 tbsp
For Garnish - fresh cream and coriander

Instructions

Heat 1 tsp of butter in a pan and saute chopped onions along with soaked cashews till golden in color. Turn off the gas and allow it to cool. Once the mix is cool, transfer it to a mixer grinder jar and add little water and grind into a fin
In the same pan add grated khoya with 1-2 tsp of butter and fry til brown in color. Keep aside to cool.
Heat oil/ butter in a wok and add bay leaf along with kasuri methi, ginger and green chili paste. Fry for few seconds.
Now add the onion and cashew paste in the wok and fry well till you get the aroma.
Now add pureed tomatoes along with coriander powder. red chili powder, garam masala and cumin powder and fry nicely till oil starts leaving the sides.
Once the gravy starts to thicken ad in the khoya and stir well such that the khoya incorporates well.
Season the curry with salt as required and a pinch of sugar and mix well.
Add 1/2 a cup of milk to make the curry, give it a boil and then reduced the flames and allow the curry to cook for few minutes with lid closed.
Once the curry is done, drop in the paneer cubes and gently mix the curry.
Garnish the khoya paneer curry with a swirl of fresh cream on top along with some grated paneer and chopped coriander.

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