मMasala AtlasBiryani
Punjab

Khoya Paneer

A rich, festive gravy made with paneer and evaporated milk solids.

Prep15 minCook30 minTotal45 minServes4DietVegLevelMediumSpice
Khoya Paneer from Punjab

About this dish

Khoya Paneer is a hallmark of Punjabi celebration cooking, often found at weddings and Baisakhi feasts. It represents the pinnacle of Punjabi dairy culture, combining fresh chenna (paneer) with reduced milk solids (khoya) to create a luxurious, slightly grainy gravy. Unlike the spicy restaurant-style Paneer Butter Masala, this dish is mellow, creamy, and subtly sweet.

Ingredients

The Base

  • 250g Paneer, cut into 1-inch cubes
  • 100g Khoya (Mawa/Milk Solids), crumbled
  • 2 tbsp Ghee
  • 1 cup finely chopped Onions
  • 1 tbsp Ginger-Garlic paste

The Spices & Liquid

  • 2 medium Tomatoes, pureed
  • 1/2 tsp Turmeric powder
  • 1 tsp Kashmiri Red Chili powder
  • 1 tsp Coriander powder
  • 1/2 cup Milk
  • 1/4 cup Water
  • 1/2 tsp Garam Masala
  • 1 tsp Kasuri Methi (dried fenugreek), crushed

Method

  1. 1

    Roasting the Khoya

    In a heavy pan, roast the crumbled khoya on low heat for 3-4 minutes until it turns a very light golden and starts releasing a nutty aroma. Remove and set aside. This step is vital to develop the deep 'bhuna' flavor of the milk solids.

  2. 2

    Sautéing the Aromatics

    Heat ghee in the same pan. Add the chopped onions and sauté on medium heat for 8-10 minutes until they are a deep translucent golden-brown. Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

  3. 3

    Tomato-Spice Masala

    Add the tomato puree, turmeric, red chili powder, and coriander powder. Cook this 'masala' on medium-low heat until the ghee begins to separate from the sides (about 6-7 minutes). The mixture should look concentrated and dark.

  4. 4

    Integrating the Khoya

    Add the roasted khoya to the tomato base. Stir vigorously to incorporate. The mixture will become grainy and thick. Cook for 2 minutes to allow the khoya to absorb the spice flavors.

  5. 5

    Creating the Gravy

    Slowly pour in the milk and water while stirring constantly to prevent curdling. The gravy will turn into a rich, creamy beige-orange color. Bring to a gentle simmer on low heat.

  6. 6

    Preparing Paneer

    While the gravy simmers, soak the paneer cubes in warm water for 5 minutes if they are store-bought. This ensures they remain soft. Drain and add them to the simmering gravy.

  7. 7

    Final Seasoning

    Add salt, garam masala, and the crushed kasuri methi. The kasuri methi provides that essential earthy aroma that balances the richness of the milk solids.

  8. 8

    Slow Simmer

    Cover the pan and let it simmer on the lowest heat setting for 5 minutes. This allows the paneer to absorb the flavors of the khoya without becoming rubbery.

  9. 9

    Consistency Check

    The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a splash of warm milk. If too thin, simmer uncovered for another 2 minutes.

Notes & variations

  • If khoya is unavailable, you can substitute with 1/2 cup of heavy cream and 2 tbsp of milk powder.
  • Do not over-fry the paneer before adding; keeping it fresh/raw results in a better texture for this specific dish.
  • Store leftovers for up to 2 days; the gravy will thicken, so reheat with a little milk.
  • Use full-fat paneer for the most authentic Punjabi taste.

Serve with

Best paired with Butter Garlic Naan or Laccha Paratha.

Cook's note

Always roast the khoya separately; if you add raw khoya directly to the gravy, it can taste floury.

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