Creamy Paneer Khoya with Homemade Naan: A Mughlai Delight
1 hour
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About Creamy Paneer Khoya with Homemade Naan: A Mughlai Delight
Indulge in this luxurious Paneer Khoya, a creative twist on a classic Mughlai dish. The creamy sauce, simmered with onions, tomatoes, and aromatic spices, beautifully complements the melt-in-your-mouth paneer and rich khoya. This recipe elevates a simple lunch into a royal feast, perfect for impressing family and friends.The subtle sweetness of the khoya perfectly balances the savory paneer, creating a symphony of flavors in every bite. Making your own naan from scratch adds an extra touch of authenticity and is surprisingly easy to achieve.Prepare for a culinary journey filled with rich textures and captivating aromas. This homemade Paneer Khoya with Naan is a testament to the beauty of traditional Indian cuisine, offering a unique and unforgettable dining experience.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Paneer Khoya
- 200 gm Cottage Cheese paneer
- 100 gm Mawa
- 2 Onion finely chopped, medium
- 2 Tomato medium, pureed
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder adjust to your spice preference
- 1/2 tsp Turmeric Powder haldi
- 1 tbsp Coriander Powder dhania
- 1 tsp Garam Masala
- 50 gm Cheese for garnish, grated
- 100 ml Milk
- 2 tbsp Vegetable Oil for cooking
For the Naan
- 400 gm All-Purpose Flour maida
- 200-250 ml Water warm
- 2 tbsp Oil vegetable oil
- 1/2 tsp Baking Soda
- 1.5 tsp Salt or to taste
- 1/2 tsp Baking Powder
Instructions
Prepare the Naan Dough
- Combine all-purpose flour, salt, baking soda, and baking powder in a large bowl. Gradually add warm water and oil, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 4-5 hours, or preferably overnight.
Prepare the Tomato Puree
- Boil the tomatoes until the skins blister. Once cool, peel the skins and blend the tomatoes into a smooth puree using a blender or food processor. Strain to remove seeds for a smoother consistency.
Sauté Onions
- Heat oil in a pan. Sauté the finely chopped onions until they turn light golden brown. Set aside to cool slightly then coarsely crush in a mixie or food processor.
Cook the Paneer Khoya
- Heat oil in a pan. Add the crushed onions and sauté for a minute. Add the tomato puree and cook until the oil begins to separate. Add the khoya, breaking it into smaller pieces as you stir. Sauté until the khoya is fragrant and slightly browned.
- Stir in chili powder, turmeric powder, coriander powder, garam masala, and salt. Cook for a few minutes until the spices are fragrant. Add the milk and cook until the gravy slightly thickens. Add the paneer cubes gently and heat through, ensuring the paneer doesn't break.
Assemble and Serve
- Gently stir in most of the grated cheese. Serve hot, garnished with the remaining cheese. Serve immediately with warm, freshly made naan.
Recipe Notes
Expert Tips for Perfect Paneer Khoya and Naan
- For extra creamy gravy, use full-fat milk and a little heavy cream at the end.
- If your khoya is very dry, add a tablespoon or two of water to help it combine with the other ingredients.
- To make the naan even fluffier, let the dough rest overnight in the refrigerator.
- For authentic tandoor-style naan, cook the naan on a hot griddle or in a tandoor oven. Brush one side with water, and cook until small bubbles appear.
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Recipe Nutrition
Calories: 563kcalCarbohydrates: 86gProtein: 18gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gCholesterol: 1mgSodium: 1710mgFiber: 4gSugar: 7g
Pina Raval
Articles: 4
4 Comments
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This is delightful! Thanks for the recipe.
Such a lovely dish! Thanks for sharing.
I’m excited to make this at home!
What a delicious idea! Thanks for sharing.