Khoya mutter paneer recipe - Paneer mutter khoya recipe - Side dish for Roti, Naan, Rice - vegetarian gravy recipe

I love fresh mutter. Now peas' season is here, so I wanted to try this famous side dish. Even though it is rich it is worth trying even if you are dieting. My mum sent sugarless koya fruits from India. This dish is perfect for roti, naan, or Jeera rice. In those days, this dish was meant to be tasted at restaurants. Nowadays, though, most of the ingredients are available more commonly and simpler methods are shared by experts. This makes it easy to try all these dishes at home and impress your loved ones. Another version of khoya vegetable curry can be found here

Onion - 2 (medium size, sliced)
Garlic - 4 pods (sliced)
Tomatoes - 2 (chopped)
Garam masala - 1 teaspoon
Coriander powder - 2 teaspoons
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Peas - 1/2 cup
Paneer - 1/2 cup
Khoya - 1/3 cup
Oil/ Ghee - 2 tablespoons
Cumin seeds - 1 teaspoon
Dried fenugreek leaves - 1 teaspoon
Milk  - 1/2 cup (Low fat)
Coriander leaves - 1 tablespoon


Heat 1 tablespoon of oil or ghee. Add onion and garlic. Fry until brown in color. Add required salt for frying. Add tomatoes and fry till mushy.
Add garam masala, turmeric, chilli, and coriander powder. Fry until a nice aroma is released. Switch it off. Let it cool down.
Grind to a smooth paste.
Heat rest of oil. Add cumin seeds and let them crackle. Add ground paste and water. Boil it. 
Add peas, paneer & required salt. Add khoya. Cook peas.
Add milk and mix well. Simmer for 3-5 mins or till desired consistency. Add soaked fenugreek leaves and coriander leaves
Serve hot!