Khoya matar paneer is a rich, creamy, vegetarian gravy made with reduced milk solids (khoya), green peas and paneer
A rich North Indian vegetarian curry that’s apt for special occasions or festivals is khoya matar paneer. I prepared it for our New Year lunch spread as a side dish for tawa pulao and masala paratha. Soft, melt in the mouth, paneer cubes are simmered in a subtly spiced, khoya based creamy gravy. This restaurant special, decadent looking vegetarian dish is sometimes a part of an Indian buffet menu in restaurants.
I have already blogged matar paneer recipe which is popular among Sailu’s Kitchen followers. Today’s recipe of khoya matar paneer is a variation of it. It is rich is calories due to the use of khoya (reduced full fat milk solids) and ghee (clarified butter). You can use store bought khoya. I have blogged khoya recipe that you can refer if you want to make it at home.
Khoya matar paneer is a jain style, no onion no garlic recipe. If you want more body you can add blanched onion paste along with ginger and green chili paste and saute it for 7 to 8 minutes before adding the spice powders. If you do not want to use onions, you can add cashewnut paste for more body and a richer flavor. I have not used any nuts as khoya lends a rich flavor as well as body to the dish.
Its a pretty quick paneer recipe to make provided you have paneer and khoya on hand. The only preparation work is blanching tomatoes and pureeing them as they are responsible for the smooth texture and vibrant hue of the curry. Since green peas are abundantly available in the winter months, do use fresh green peas. Frozen peas work well too.
Lusciously rich with a smooth, creamy textured gravy, matar paneer with khoya makes for a comforting and outright delicious dish when paired with naan or pulao. It makes for a great side with roti, paratha, rumali roti, kulcha and any flavored rice like pulao or biryani.
Learn how to make khoya matar paneer