khoya paneer | khoya paneer recipe with desi ghee residue

13 Mar khoya paneer | khoya paneer recipe with desi ghee residue

Last Updated on June 18, 2021 by blessmyfoodbypayal

khoya paneer | khoya paneer recipe with desi ghee residue with step wise pictorial and video method.

khoya paneer | khoya paneer recipe | how to make khoya paneer recipe is here but with a twist. and the twist is that we have used leftover desi ghee residue instead of original khoya/mava.

You must be knowing that after making desi ghee from malai, there’s something brownish coloured stuff remains which is named differently. some call it khoya, mava, godhavari, khujdi and thuppada gassi, ghee ki khurchan and also ghee waste.

If talking about its colour, let this be clear that it is not necessary that it is brown in colour by default.

Actually while preparing the ghee from malai or butter, we don’t pay much attention towards the cooking process and as a result, the residue sticks to the bottom and turns brown. But if while making ghee, you will keep on stirring malai then the residue will not stick to the bottom of pan and as a result, you can have light coloured residue too.

Many of the people throw it out without considering its importance. ghee residue is rich in fat soluble vitamins A, D, E and K. it helps in maintaining healthy skin and help to give instant energy.

Paneer is already considered as rich dish and when associated with Khoya, it turns out to be a royal cuisine & hence khoya paneer is.

Cheese cubes cooked in delicious gravy of tomatoes and khoya with some basic but aromatic spices, this recipe of khoya paneer is a sure shot winner wherever you present it. just try once and in future it will be in your wish list for any mega lunch or dinner event you are going to organise for your esteemed guests at your place.

Have a look at few more recipes using leftover desi ghee residue which includes…

… thekua, Ladoo from leftover ghee residue, eggless oats cookies, custard flavoured paneer barfi, gajar ki barfi, Mawa cake recipe, khoya gulab jamun, besan Ka halwa and many more.

Also cherish another unique recipe of paneer named mughlai shahi paneer korma in this blog.

Step wise pictorial recipe of khoya paneer

1. start with preparing the ingredients. cut cheese into cubes of desired size. chop onion. grate ginger and garlic. make puree out of tomatoes. arrange all other ingredients by your side.

2. add oil in a pan and put it on flame.

3. arrange cheese cubes in the oil.

4. fry the cheese cubes for about 3-4 minutes but don’t let them turn brown.

5. take cheese cubes out in some plate and keep them aside.

6. add cumin seeds, bay leaf, cinnamon, cloves, cardamom and mace and saute for couple of seconds. it will be aromatic.

7. add ginger, garlic & green chilli after sliting it. if using ginger garlic paste, then add 1 tsp of it. saute till ginger and garlic turn brown.

8. add onion and cook till the time onion turns translucent and close to turning brown.

9. add turmeric powder, red chilli powder, garam masala, salt and kasuri methi. mix well.

10. add tomato puree and mix well.

11. cover pan with a lid and let tomatoes cook for about 10 minutes. do check at intervals from getting being stick to the bottom.

12. after 10 minutes or when the tomatoes start releasing oil and getting seperating the sides of the pan, they are cooked.

13. add ghee residue or khoya and let it incorporate properly into the tomato mixture. break the lumps, if any.

14. add 1 cup of water or as much depends upon your need of consistency.

15. add fried cheese cubes, mix gently and cover the lid.

16. let it simmer for about 10 minutes on low flame.

khoya paneer is ready.

while serving, garnish it with a pinch of kasuri methi. enjoy with naan, chapati or rice.

NOTE

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.

khoya paneer recipe card

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

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.