Khoya Paneer Recipe, How to make Khoya paneer curry, No onion no garlic khoya paneer masala for roti/chapathi/pulao-kuzhali samaiyalarai

 

Khoya paneer is one of a super yummy gravy recipe using paneer. It is so rich and creamy curry with out using onion and garlic. 

In this recipe we are adding unsweetened khoya/mawa which takes the masala to next level. This khoya paneer masalagoes very well with chapatti, pulao and any other roti varieties too.

I have used instant mana here . the recipe to make instant mama recipe is given below, please check the link.

Instant mama/Khoya

But using traditional mama definitely gives super rich creamy gravy. You can even use the store brought unsweetened khoya too. yes., don't use sweetened khoya.

Ok now coming to the recipe.  

Video Recipe:

KHOYA PANEER

SOAKING TIME: - | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE:   NORTH INDIAN

SERVES:  2 PERSONS

 

INGREDIENTS:

200 gms paneer

1 large tomato 

1/2 cup khoya

1 bay leaf

3 cardamom

3 cloves

1 inch cinnamon

1 black cardamom

1/2 teaspoon cumin 

1 tablespoon butter/ghee 

1 tablespoon grated ginger

1 teaspoon red chilli powder

1/2 teaspoon cumin powder

1/4 teaspoon turmeric powder

1 teaspoon coriander powder

3/4 teaspoon fennel seeds(saunf) powder

1 tablespoon kasoori methi

1/2 teaspoon garam masala powder

water as required

salt to taste

few coriander leaves 

VIDEO RECIPE LINK:  https://youtu.be/qFn8oV51uNo 

PREPARATION:

Grind the tomatoes into smooth paste.

Grate the ginger and keep it ready.

Defrost the paneer if you are using the frozen one.

METHOD:

Heat ghee/butter , then add the whole masalas(bay leaf, clove, cumin, cardamom, black cardamom).

Then add the grated ginger.

Then add the ground tomato puree and stir well.

Add the spice powders)red chilli powder, coriander powder, cumin powder, turmeric powder) 

saste well.

Add salt.

close with a lid and let the masala to cook well in low medium flame.

Stir in between to avoid burning at the bottom.

Once the raw smell goes off and oil starts separating, add the crumbled unsweetened khoya(mama) and mix well.

Once the mama is mixed well with the masala, add the Garam Masala powder, Fennel seeds powder and crushed kasoori methi.

Mix well.

Adjust the consistency by adding little water.

let it boil for 1 -2 minutes.

Then add the paneer and mix well.

Finally add the finely chopped coriander leaves and switch off the stove.

Scrumptious khoya paneer with out onion and garlic is ready to serve.

Serve hot with roti/pulao/chapathi...

 NOTES:

• Use unsweetened khoya only.
• If you like you can add onion in this recipe. but with out onion itself it will tastes yummy.
•  The consistency of the grvy is purely our wish, if your like you can make it as little more thin.
• Instead of ghee oil can be used, but butter/ghee gives very rich taste and flavour.
• Instead of adding the paneer directly, you can even shallow fry or saute in oil and then add to make it richer

Do try this recipe and please don’t forget to give your feedback in comments.

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