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khoya paneer

khoya paneer | khoya paneer recipe with desi ghee residue

blessmyfoodbypayal
Mouthwatering paneer dish made with leftover desi ghee residue is simply out of the world.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry
Cuisine Indian
Servings 4

Ingredients
  

1 cup = 200 ml

  • 300 grams paneer / cottage cheese
  • 1 cup Desi ghee residue (Khoya/mava can also be used)
  • 1/2 tsp ginger grated
  • 1/2 tsp garlic grated
  • 1 green chilli
  • 1.5 cup tomato puree
  • 1 big onion
  • 1 tsp cumin seeds
  • 1 bay leaf / tej patta
  • 1 green cardamom
  • 1 inch cinnamon stick
  • 3 cloves
  • a small piece of mace / javitri (optional)
  • 1/2 tsp kasuri methi
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • salt as per taste
  • 3 tbsp oil
  • 1 cup water (or as per need)

Instructions
 

  • add oil in a pan and put it on flame.
  • cut cheese into cubes and arrange them in the oil.
  • fry the cheese cubes for about 3-4 minutes but don’t let them turn brown.
  • take cheese cubes out in some plate and keep them aside.
  • add cumin seeds, bay leaf, cinnamon, cloves, cardamom and mace and saute for couple of seconds. it will be aromatic.
  • add ginger, garlic & green chilli after sliting it. saute till ginger and garlic turn brown.
  • add onion and cook till the time onion turns translucent and close to turning brown.
  • add turmeric powder, red chilli powder, garam masala, salt and kasuri methi. mix well.
  •  add tomato puree and mix well.
  • cover pan with a lid and let tomatoes cook for about 10 minutes.
  • add desi ghee residue and let it incorporate properly into the tomato mixture. break the lumps, if any.
  • add 1 cup of water or as much depends upon your need of consistency.
  • add fried cheese cubes, mix gently and cover the lid.
  • let it simmer for about 10 minutes on low flame.
  • khoya paneer is ready. serve hot.

Notes

  1. we are not frying cheese to brown because white cheese will look more beautiful and presentable in the khoya gravy. but if you like brown cheese or your cheese turns brown accidentally while frying, no issues.
  2. The reason for frying cheese is that the fried cheese doesn't break during cooking. if you add uncooked cheese directly to your cooking, it may break very easily.
  3. Already stated, this is not necessary that you can try this khoya paneer recipe only when you have some leftover ghee residue. otherwise you can make it with fresh khoya and actually making it with khoya is the basic recipe.
  4. If making khoya paneer with desi ghee residue, make sure residue must not become bitter due to being burnt. irrespective of the colour of residue, it must have a neutral taste.