Khoya Matar Paneer

Ingredients

• 150 g (1 cup)frozen green peas
• 107 g (3.75 oz)khoya (solid milk)
• 346 g (12 oz)paneer
• 170 g (6 oz)red onion
• 170 g (6 oz)tomato
• 2.5 cm (1 inch)fresh ginger
• 3garlic cloves
• 1green chilli
• 2 tablespoonsoil
• 1 tablespoonghee
• 60 ml (1/4 cup)double cream
• 15 g (1/4 cup)finely chopped coriander leaves
• 3green cardamom pods
• 1/2 teaspooncumin seeds
• 1/2 teaspoonfennel seeds
• 1cinnamon stick
• 2 smallbay leaves
• 1 teaspoonground turmeric
• 1 1/4 teaspoonssalt
• 1 teaspoonground cumin
• 1/2 teaspoonground fennel
• 1 teaspoonground coriander
• 1/4 teaspoongaram masala
• 1/2 teaspoonsalt, for marinating the paneer
• 1/4 teaspoonturmeric, for marinating the paneer
• 1/2 teaspoonsalt, for the onion
• 1/2 teaspoonsugar
• 1/4 teaspoonturmeric, for the onion
• 1 tablespoon, if neededoil for frying the spices
• 1 cupwater
• 1/2 teaspoonsalt, for the gravy

Instructions

1. 1

   Cut the paneer

   Slice the paneer into bite-sized rectangles or triangles.

2. 2

   Season the paneer

   Toss the paneer with 1/2 teaspoon salt and 1/4 teaspoon turmeric to coat.

3. 3

   Prepare the ingredients

   Finely chop the onion and tomato. Pound the ginger, garlic and green chilli together into a paste, then grate the khoya and set it aside.

4. 4

   Fry the paneer

   Heat the oil in a wok and fry the paneer pieces until golden brown. Remove them from the pan and set aside for later.

5. 5

   Cook the aromatics

   If little oil remains in the wok, add 1 tablespoon oil. Add the cumin seeds, fennel seeds and green cardamoms; let them sizzle for a few seconds. Stir in the ginger, garlic and chilli paste and sauté for 1 minute.

6. 6

   Soften the onion

   Add the onion with 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/4 teaspoon turmeric. Sauté for 2 minutes.

7. 7

   Cook the tomatoes

   Add the tomatoes, ground cumin, fennel and coriander. Sauté for 5 minutes, or until the raw smell has gone.

8. 8

   Pulse the mixture

   Transfer the pan mixture to a blender or chopper and pulse without adding water. Keep it slightly coarse rather than blending it into a smooth purée.

9. 9

   Fry the whole spices

   In the same or a clean pan, heat the ghee with the bay leaves and cinnamon stick. Let them sizzle for a few seconds, then add the tomato-onion mixture and sauté for 2 minutes.

10. 10

    Add the khoya

    Stir in the grated khoya and cook for 2 minutes.

11. 11

    Loosen the sauce

    Pour in 1 cup water and add 1/2 teaspoon salt.

12. 12

    Simmer the paneer

    Add the fried paneer and simmer for 2 minutes.

13. 13

    Add peas and spice

    Stir in the green peas and garam masala and cook for 1 minute.

14. 14

    Finish the curry

    Scatter over the chopped coriander leaves and pour in the double cream.

15. 15

    Check the seasoning

    Taste the curry and add more salt if needed.

16. 16

    Serve warm

    Enjoy the curry while warm.

What is khoya matar paneer?

Matar paneer is a North Indian curry pairing paneer with peas in a spiced sauce. This version adds khoya, a concentrated milk ingredient used in South Asian cooking, for a richer, creamier finish.

Golden-fried paneer gives the sauce a savoury centre, while peas bring sweetness and colour. The tomato-onion base is pulsed rather than puréed, so it keeps a little texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 23g protein, 30g carbs, 40g fat.

Paneer and khoya supply much of the protein and fat, while the peas, onion and tomato contribute most of the carbohydrates and some fibre. The oil, ghee and cream also make the sauce energy-dense; balance a serving with a generous portion of vegetables and a measured serving of rice or flatbread.

Why khoya matters

Grated khoya melts into the hot tomato-onion mixture and thickens it, adding a mellow dairy richness. Add it after frying the whole spices and sauté it for the stated 2 minutes before pouring in the water.

Build the spice base

Whole spices: cumin seeds, fennel seeds and cardamom sizzle briefly in oil to flavour the cooking fat. Ginger, garlic and green chilli go in next, so their raw edge cooks away before the onion is added.

Ground spices: cumin, fennel and coriander cook with the tomatoes for 5 minutes. Wait until the raw smell fades before pulsing the mixture.

Keep the sauce slightly coarse

Pulse the cooked onion and tomato mixture without water, stopping while some texture remains. A short pulse gives the finished curry body without turning the sauce completely smooth.

If using a small chopper, work in batches if necessary rather than adding water to help it blend.

Fry and simmer the paneer

Fry the paneer until its outside is golden, then take it out of the pan while you prepare the sauce. Keep the pieces bite-sized so they are easy to serve and warm through quickly.

Once the paneer is back in the sauce, simmer it for 2 minutes. The recipe’s short final cooking keeps the pieces intact while they take on some of the curry’s flavour.

Finish with peas and cream

The frozen peas need only 1 minute in the curry, which lets them heat through without losing their colour. Add the garam masala at the same stage.

Coriander and cream go in at the end. Taste for salt after adding them, then serve the curry warm with rice or flatbread.

Recipe notes & tips

• Grate the khoya before cooking so it incorporates more readily into the sauce.
• Dry the paneer before frying to reduce splattering and help it brown.
• Let the whole spices sizzle only briefly before adding the ginger-garlic paste.
• Pulse the sauce in short bursts and stop while it is still a little coarse.
• Taste the finished curry before adding extra salt, since the paneer may already be seasoned.
• Have the peas, cream and chopped coriander ready before the final simmer, as the last stages are quick.

Variations

• Adjust the chilli: Use less green chilli for a milder curry or more for extra heat.
• Add cashews: Stir in a small handful of toasted cashews for crunch.
• Use fresh peas: Add them when the recipe calls for the frozen peas and cook until tender.
• Change the finish: Use a little less cream for a less creamy sauce.
• Serve with flatbread: Pair the curry with naan or roti instead of rice.

Common mistakes to avoid

• Over-frying the paneer: It can turn firm and chewy; remove it as soon as the pieces are golden.
• Burning the whole spices: They need only a few seconds to sizzle; add the paste promptly.
• Blending the sauce smooth: Pulse briefly and leave it slightly coarse, as directed.
• Adding water to the blender: The method calls for pulsing the mixture without water.
• Cooking the peas too long: Add them near the end and cook for just 1 minute.
• Adding salt without tasting: Check the seasoning at the end before adding more.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; avoid vigorous stirring, which can break up the paneer.

Frequently asked questions