Punjabi Khoya Paneer
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Punjabi Khoya Paneer is a regal and incredibly rich heritage dish often reserved for weddings and grand celebrations. This recipe features soft cubes of paneer simmered in a velvety, white-gold gravy made from crumbled khoya (evaporated milk solids) and cashew paste. The flavors are delicate yet profound, emphasizing the natural sweetness of milk enriched with aromatic cardamom and mace. Unlike the spicy tomato-based versions, this preparation offers a sophisticated, mild profile that represents the high-end dairy craftsmanship of North Indian kitchens. Serve this indulgent masterpiece warm with buttery garlic naan or saffron-infused pulao.
Ingredients
Cooking Instructions
Tips & Secrets
- Boiling the onions before pureeing is mandatory; it removes the sharp pungency and ensures a professional-grade sweet white base.
- Always use white pepper instead of black pepper specifically to maintain the pristine ivory color of the Khoya Paneer.
- Roasting the khoya on very low heat is the secret to a professional-grade nutty aroma without burning the milk solids.
- Do not skip the resting period at the end; it allows the paneer to become buttery soft and the flavors to fully integrate.
Nutritional Information(Per 1 portion (250g))
420 kcal
16g
32g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.