Dilli Khoya Matar Paneer
A creamy, slightly sweet wedding-style curry with green peas and crumbled khoya.
About this dish
A hallmark of Delhi wedding banquets and festive Sunday lunches, Dilli Khoya Matar Paneer elevates the humble pea-and-cheese curry into a royal affair. The addition of khoya (reduced milk solids) creates a rich, velvety texture and a subtle sweetness that balances the acidity of the tomatoes. It is a decadent vegetarian masterpiece that represents the city's love for dairy-heavy Mughlai influences.
Ingredients
The Core
- 250g (9 oz) Paneer, cut into 1-inch cubes
- 150g (1 cup) Green peas, fresh or frozen
- 100g (0.5 cup) Khoya (Mawa), crumbled
- 3 tbsp Ghee or vegetable oil
- 1 cup Warm water
Gravy Base
- 2 Medium onions, boiled and ground to a fine paste
- 3 Large tomatoes, blanched, peeled, and pureed
- 1 tbsp Ginger-garlic paste
- 10 Cashews, soaked and ground to a paste
Spices and Finish
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1.5 tsp Coriander powder
- 1/2 tsp Shahi Garam Masala
- 2 tbsp Fresh cream
- 1 tsp Sugar or honey (optional)
Method
- 1
Prep the Paneer
Lightly sauté the paneer cubes in a teaspoon of ghee until the edges turn very pale golden. Immediately drop them into a bowl of warm salted water; this ensures the paneer remains soft and spongy rather than becoming rubbery during the final cooking.
- 2
Sauté the aromatics
Heat the remaining ghee in a heavy pan and crackle the cumin seeds. Add the boiled onion paste and cook on medium heat for 8 minutes until the moisture evaporates and the paste starts turning light brown. Using boiled onion paste is a specific Delhi technique to ensure a smooth, sweet gravy without raw bits.
- 3
Add Ginger-Garlic
Add the ginger-garlic paste to the onions and sauté for 2 minutes. The aroma should shift from pungent to nutty. Be careful not to let the onion paste stick to the bottom; add a teaspoon of water if needed.
- 4
Tomato and Cashew integration
Pour in the tomato puree and cook for 10 minutes until the oil starts to float on top. Add the cashew paste and cook for another 3 minutes. The cashew paste provides the 'shahi' (royal) thickness required for this specific style.
- 5
Dry spices
Stir in the turmeric, red chili powder, and coriander powder. Add a splash of water and cook for 2 minutes until the spices are well-integrated and the masala looks vibrant. Do not over-fry the spices as it may darken the gravy.
- 6
The Khoya factor
Lower the heat and add the crumbled khoya. Stir constantly for 4-5 minutes as the khoya melts into the masala, turning it creamy and pale orange. This is the stage where the dish gains its signature richness and slight sweetness.
- 7
Simmer the peas
Add the green peas and half a cup of water. Cover and cook for 5-7 minutes until the peas are tender. If using frozen peas, this will take less time. Ensure the gravy maintains a thick, coating consistency.
- 8
Final assembly
Drain the paneer cubes and add them to the gravy. Stir very gently to avoid breaking the cubes. Simmer for 3 minutes so the paneer absorbs the flavors of the khoya and spices. Adjust salt and add sugar if you prefer a slightly sweeter profile.
- 9
Garnish and Rest
Finish with Shahi Garam Masala and fresh cream. Turn off the heat and let the dish sit for 5 minutes. The gravy will thicken slightly as it rests, reaching the perfect 'wedding-style' texture.
Notes & variations
- If Khoya is unavailable, you can substitute with 1/2 cup of milk powder mixed with a little heavy cream.
- Always use fresh green peas if in season for the best sweetness and pop.
- For a white version, omit the tomatoes and turmeric and increase the yogurt and cashew paste.
- This dish freezes well for up to 2 weeks, but add the cream only while reheating.
Serve with
Serve with Garlic Naan, Khasta Roti, or a mildly spiced vegetable Pulao.
Cook's note
Grating the khoya instead of crumbling it by hand ensures it melts perfectly into the sauce without leaving any grainy lumps.