Step-by-Step Instructions

1. 1.Prepare Paneer and Vegetables

   Cut the 400 grams of paneer into medium-sized cubes. Chop the tomatoes, onions, and prepare ginger, garlic, green chilies, and green coriander for the gravy base.

2. 2.Fry Gravy Base Ingredients

   Heat 2 tablespoons of cooking oil in a pan. Add the chopped onions, garlic cloves, and ginger piece. Fry until the onions turn light pink, about 2-3 minutes. Then add the chopped tomatoes, green chilies, green coriander, cashews, cumin seeds, black peppercorns, cloves, black cardamom, and cinnamon stick. Fry for another 5-7 minutes until the tomatoes soften. Remove from heat and let it cool down completely.

3. 3.Blend the Gravy Paste

   Transfer the cooled fried ingredients into a blender. Add a little cold water (about 1/4 cup) to help with blending. Blend until you get a smooth, fine paste. Set aside.

4. 4.Cook the Gravy

   Heat the remaining 1/2 cup of cooking oil in the same pan. Once hot, add the blended gravy paste. Stir well. Now add the powdered spices: turmeric powder, red chili powder, coriander powder, and salt to taste. Mix thoroughly and cook the gravy on medium-low heat for 8-10 minutes, stirring occasionally, until the oil starts to separate from the masala.

5. 5.Add Dairy and Paneer

   Once the oil has separated, add the fresh cream and yogurt to the gravy. Mix well until fully incorporated. Continue to cook for 2-3 minutes until the oil separates again. Then, gently add the paneer cubes, kasuri methi, and sugar. Add a splash of water (about 1/4 cup) to adjust the consistency.

6. 6.Simmer and Finish

   Cover the pan and let the Malai Paneer simmer on a low flame for 5-10 minutes, allowing the flavors to meld and the paneer to absorb the gravy. After simmering, remove the lid. Add garam masala and garnish with fresh green coriander. Stir gently.

7. 7.Serve Malai Paneer

   Serve the hot Malai Paneer in a serving bowl. Drizzle with a little extra fresh cream and garnish with chopped green coriander for presentation. Enjoy with tandoori roti, chapati, paratha, or rice.