Name: Malai Paneer – Home Cooking
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 Litre Full Fat Milk; 3 tsp Oil; 2 nos Onion; 2 nos Green Chilli; 1 A Piece of Ginger; 10 nos Cashew Nuts; 2 nos Tomato; as needed Water; 400 gms Paneer; 2 tsp Ghee; 2 tsp Oil; 1/2 tsp Turmeric Powder; 2 tsp Chilli Powder; 1 tsp Cumin Powder; 1 tsp Coriander Powder; 1 1/2 tsp Garam Masala; 1 tsp Salt; 1/2 tsp Sugar; 1/4 cup Water; some Kasuri Methi; 1 cup Fresh Malai Cream

Ready in

40 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Home Cooking on YouTube

Summary

This recipe guides you through making a rich, creamy, and delicious Malai Paneer. The dish features soft paneer cubes cooked in a luscious gravy made with fresh cream (malai), onions, tomatoes, cashews, and aromatic spices. It's perfect to serve with roti, naan, or jeera rice.

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Tap an ingredient to mark it ready0 of 21 ready

All Ingredients - To Make Malai Cream

Full Fat Milk 2 Litre

All Ingredients - To Make Ground Paste

Oil 3 tsp
Onion 2 nos
Green Chilli 2 nos
A Piece of Ginger 1
Cashew Nuts 10 nos
Tomato 2 nos
Water as needed

All Ingredients - To Make Malai Paneer

Paneer 400 gms
Ghee 2 tsp
Oil 2 tsp
Turmeric Powder 1/2 tsp
Chilli Powder 2 tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Garam Masala 1 1/2 tsp
Salt 1 tsp
Sugar 1/2 tsp
Water 1/4 cup
Kasuri Methi some
Fresh Malai Cream 1 cup

Tools You'll Need

Pot
Pan
Spatula
Bowl

Spice level: HotPack water — this one bites back.

From:Green chiliGingerChili powderGaram masala

Don't have an ingredient? Try these swaps

No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

⚠ Contains Allergens

dairynuts

Step-by-Step Instructions

Step 1: Prepare Malai Cream

Pour 2 litres of full-fat milk into a pot and bring it to a boil on low flame. As the milk , a thick layer of cream (malai) will form on top. Gently scoop out this cream using a spoon or spatula and transfer it to a bowl. Continue this process until you have about 1 cup of malai. Transfer the collected malai to a mixer jar and it a few times until it becomes smooth and creamy. Pour the fresh malai cream into a separate bowl and set aside.

Step 2: Prepare Ground Paste

To a pan, add 3 teaspoons of oil. Add 2 medium-sized thinly sliced onions, 2 green chilies (cut), a piece of chopped ginger, and 10 cashew nuts. these ingredients until the onions turn golden brown. Once the onions are golden, add 2 large sliced tomatoes and for until they soften. Turn off the stove and allow the mixture to cool completely. Transfer the cooled, mixture to a mixer jar and grind it to a fine paste. Add a little water to the mixer jar to wash out any remaining paste and pour it into the ground paste, mixing well.

Step 3: Cook the Gravy Base

To the same pan, add 2 teaspoons of ghee and 2 teaspoons of oil. Add 1/2 teaspoon of turmeric powder, 2 teaspoons of chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 1/2 teaspoons of garam masala, and 1 teaspoon of salt. Cook the spice powders for a few seconds until fragrant. Keeping the flame on low, add the prepared ground paste to the pan and mix everything well. Let this mixture for about with the lid on, until the oil begins to separate.

Step 4: Add Cream and Paneer

After , remove the lid. Add the fresh malai cream that was prepared earlier to the gravy and mix it in thoroughly. Add 1/2 teaspoon of sugar to balance the flavors and mix again. Dilute the gravy slightly by adding 1/4 cup of water and stir well. Close the pan with a lid and let it for another .

Step 5: Final Cooking and Serving

While the gravy is , cut 400 grams of fresh paneer into nice large cubes. After the gravy has for , remove the lid. Add the paneer cubes to the gravy and mix gently to coat them evenly. Add some crushed kasuri methi on top and mix everything well. Close the pan again and for another . After , the Malai Paneer curry is done, with the paneer cooked beautifully and a wonderful aroma. Serve this rich, creamy, and delicious Malai Paneer hot with chapati, roti, or naan.

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Malai Paneer – Home Cooking