Malai Paneer - Easy Recipe

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Adjust the amount of green chilies and red chili powder to your preferred spice level.

• For a richer gravy, you can add a tablespoon of butter or ghee along with the oil.

• Ensure the fried ingredients are cooled completely before blending to achieve a smoother paste.

• Do not overcook the paneer after adding it to the gravy, as it can become tough.

• Add a pinch of saffron soaked in warm milk for an aromatic touch.

• For a smoky flavor, you can lightly grill the paneer cubes before adding them to the gravy.

• Replace cashews with almonds for a slightly different texture and flavor in the gravy base.