Name: Punjabi Khoya Paneer
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Paneer, cut into cubes; 75 g Khoya, mawa, crumbled or grated; 1 Onion, boiled and pureed (to keep gravy smooth and sweet); ½ cup Tomato Puree, freshly pureed; 6 Cashews, soaked and ground into a paste; ½ tbsp Ginger-Garlic Paste; 1 tbsp Fresh Cream; ½ tsp Kashmiri Chili Powder; ⅛ tsp Ground Turmeric, just a tiny pinch; ¼ tsp Garam Masala; ⅛ tsp Ground Cardamom; 1½ tbsp Ghee; ½ cup Water, warm; ½ tsp Salt

35 mintotal

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Heat the measured ghee in a heavy kadhai on low-medium heat. Introduce the boiled onion puree and ginger-garlic paste. Sauté patiently for 4-5 minutes until the raw edge is entirely removed. Strictly prevent any browning to maintain the gravy's royal hue.
4–5 min
Add the tomato puree, a pinch of turmeric and the Kashmiri red chilli powder. Cook hard for 8-10 minutes until the mixture reduces and the ghee separates at the edges.
8–10 min
Stir in the flawlessly smooth cashew paste. Cook for an additional 3 minutes, stirring constantly to actively prevent the nut paste from scorching or sticking.
3 min
Lower the heat drastically and add the crumbled khoya (mawa). Fold it thoroughly into the base masala.
Maintain a steady stirring motion on low heat for 3-4 minutes. Watch as the khoya melts seamlessly, releasing its dairy fat and transforming the masala into an incredibly rich, decadent, and velvety emulsion.
3–4 min
Pour in the measured warm water and salt. Bring this opulent gravy to a gentle, bubbling simmer.
Gently deposit the paneer cubes into the simmering liquid. Cover securely and cook for 5 minutes, ensuring the porous paneer profoundly absorbs the sweet, nutty profile.
5 min
Turn off the heat entirely. Stir in the fresh cream, garam masala, and cardamom powder as a finishing flourish. Serve immediately.

How to tell it's done

Soft, spongy paneer cubes swimming in a heavy, ultra-smooth, pale-orange gravy that tastes sweet, nutty, and overwhelmingly creamy.

Getting it right

Tip

Khoya is evaporated milk solids. When melted into a tomato-onion base, it creates a luxuriously sweet and creamy texture that cream alone cannot achieve. Boiling the onions before pureeing prevents the dish from becoming pungent.

What to serve it with

A highly indulgent festive dish. Needs robust breads like Butter Naan, Garlic Kulcha, or rich Kashmiri Pulao to balance its richness.

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Ingredients