Khoya Paneer

Khoya Paneer: Today’s recipe’s description in short for you: Paneer pieces cooked in a delectable onion tomato based gravy made rich and luscious with the addition of cashews and khoya. Doesn’t that sound like a perfect gravy for your pulao or rotis? Yes, it indeed is.

My love for paneer or indian cottage cheese knows no bounds. My son is even more crazy about paneer than me and we manage to finish it off just like that without even cooking. So, any dish with paneer is always welcome and no wonder, I have already posted a lot of paneer dishes on the blog. You can check out all the paneer dishes on the blog below👇👇

Now, coming to this rich, luscious and silky smooth gravy recipe, the main ingredient here is khoya or Khova or mawa or condensed milk solids that is majorly used in Indian sweets. I have used store bought khoya that is sugarless. I haven’t tried making khoya at home but should do sometime sooner. This khoya paneer gravy recipe goes well with pulaos, rotis and even plain white rice.

Preparation Method of Khoya Paneer:

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes


Paneer: 200g
Grated Khoya: 100g or around 3/4 cup
Onions: 3
Tomatoes: 3
Ginger Garlic Paste: 1.5 tsp
Cashewnuts: handful
Oil: 2 tbsp
Hot Water: as needed
Coriander Powder: 2 tsp
Cumin Powder: 1/2 tsp
Chilli Powder: 1 tsp
Garam Masala: 1/2 tsp
Cloves: 3
Cinnamon: small piece
Sugar: 1 tsp
Salt: to taste
Cumin Seeds: 1/2 tsp
Coriander leaves: for garnish


Heat 1 tbsp oil in a pan. Add the cloves and cinnamon and saute for a minute.

Next add the onions and saute till they turn transparent.

Once the onions are half cooked, add ginger garlic paste and continue to cook till the onions are done fully

Now add the cashew nuts and saute for a couple of minutes

Next add the tomatoes and saute till they turn mushy

Once the tomatoes are done, add all the spice powders and mix well. Add little water if needed to prevent burning. Saute till the raw smell of masalas is gone.

Allow the above mixture to cook and blend to a smooth paste and set aside.

Heat the remaining oil in a pan. Add cumin seeds and once they splutter, add the blended paste. I did not add cumin seeds as my son hates it.

Once the mixture begins to boil, add the grated khoya and mix well. Add enough hot water to adjust the consistency.

Now add salt and sugar. Mix well. Once it starts boiling, Add the paneer pieces and mix carefully.

Allow the whole gravy to simmer on low flame for about 10 minutes closed. Garnish with coriander leaves and serve hot.

Piping hot Khoya Paneer is ready 🙂

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