this khoya matar makhana recipe is a pretty simple and straightforward punjabi recipe. the way i make my everyday punjabi gravy recipes and sabzis, minus the khoya and cream. another curry recipe where khoya is added is kaju khoya recipe.
How to make Khoya Mutter Paneer
Preparation Time: 20 mins
Cooking Time: 20 mins
Total Time: 40 mins
Ingredients
- 200 gms grated low fat mava (khoya)
- 250 gms green peas
- 200 gms chopped paneer (cottage cheese)
- 4 chopped onions
- 4 tbsp oil
- 1 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1 tsp coriander (dhania) powder
- 1 tsp sugar
- salt to taste
- 1 tsp garam masala
- 2 tsp ginger-garlic (adrak-lehsun) paste
- 2 whole dry kashmiri red chillies
- 2-3 bay leaves
- 4 chopped green chillies
- 1 chopped tomato
Method
- Cut the paneer into cubes and shallow fry in 1 tbsp oil for 5 minutes and keep aside.
- Dry roast khoya properly in a pan till the smell goes away.
- in a pan heat 2 tbsp oil ,to that add dry red chillies and bay leaves.
- Add the onions, tomatoes,green chillies,ginger-garlic paste, mix well and cook till the onion become translucent.
- Add the spices ,salt and sugar, peas and khoya, mix well and cook for 10 mins.
- Add the paneer and one cup of water and cook for some time.
- Serve hot
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