Mava Paneer Curry

35 mins

Serves 6 people

Author: Rajni Ram

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Mava or Khoya when added in a recipe gives it a rich texture, flavour and taste. Mava is mostly used in sweet dishes, but can be used in gravies also to add body to a dish. The khoya is available in all stores or can be made at home. Check notes for making at home.

In this recipe, I have used the store-bought Mava. In this recipe, I have used whole spices which make the dish burst with flavours. Mava Paneer can be relished with Rotis, Naans and also rice varieties like Jeera Rice, Pulav, Masala rice and more.

While you are here check out my other curry recipes like Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Brinjal Pepper Masala, and many more.

Here is the recipe for Mava Paneer for you

Ingredients

Mava/ Khoya 200 gm (shredded)- divide into 2 halves
Paneer 400 gm cubed
Cloves 5 -6
Jeera/ Cumin seeds 1 tsp
Peppercorns 1/2 tsp
Badi Elaichi/ Black Cardamom 1
Cinnamon 1/2 inch stick
Bay leaf/ Tej patha 1
Elaichi/ Green Cardamom 2-3
Coriander powder 2 tsp
Fennel powder 1 tsp
Red chilli powder 1 to 1.5 tsp
Salt to taste
Onion 1 chopped fine
Tomato Puree 2 cups or 3 large tomatoes pureed
Ginger Garlic paste 1 tsp
Kasoori Methi/ dry fenugreek leaves 1 tsp
Coriander leaves finely chopped 1 tbsp

Assemble all ingredients. In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic.
Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree.
Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone.
Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. allow the gravy to cook for 2 minutes.
Now add the paneer cubes, cover the Karahi and cook for another 2 minutes or so, or until the gravy thickens. Open the lid, add crushed Kasuri Methi and put off the flame. Garnish with finely chopped coriander leaves and a drizzle of cream if required. The Mava Paneer curry is ready to savour.

In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. Allow the gravy to cook for 2 minutes and add the remaining the Mava and stir well. Now add the Paneer cubes and cover and cook for a minute or two, or until the gravy thickens. Open the lid and garnish with some crushed Kasoori Methi(dried fenugreek leaves) and the Mava Paneer curry is ready.

Serving Suggestions: with Rotis, Naans, Parathas, Jeera rice or even plain rice.

Notes:

In this recipe I have used 400 gm Paneer and 200 gm of Mava/Khoya. This can be scaled down conveniently for a lesser quantity of curry.
To make instant Khoya/Mava- take 1 cup milk and boil. Reduce it(evaporate by boiling) to half and add 2 tablespoons of milk powder and 1 tsp ghee. Homemade instant Mava is ready. For this recipe, you may need twice the amount of this quantity.

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