Step-by-Step Instructions

1. 1.Prepare Malai Cream

   Pour 2 litres of full-fat milk into a pot. Boil the milk on low flame. As cream forms on top, gently remove it with a spatula/spoon and collect it. Repeat this process until you have about 1 cup of cream. Transfer the collected cream (malai) to a mixer jar and pulse a few times until it becomes nice and creamy. Pour the fresh malai cream into a cup and set aside.

2. 2.Prepare Ground Paste

   To a pan, add 3 teaspoons of oil. Add 2 medium-sized sliced onions, 2 green chillies (cut up), a piece of chopped ginger, and 10 cashew nuts. Sauté the onions until they turn golden brown. Add 2 large sliced tomatoes and sauté for 5 minutes. Turn off the stove and cool the mixture completely. Transfer the cooled mixture to a mixer jar and grind it to a fine paste. Add a little water to the mixer jar and grind again to a nice fine paste.

3. 3.Cook the Spices

   To the same pan, add 2 teaspoons of ghee and 2 teaspoons of oil. Add 1/2 teaspoon turmeric powder, 2 teaspoons chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 1/2 teaspoons garam masala, and 1 teaspoon salt. Cook the spice powders for a few seconds on low flame.

4. 4.Combine with Ground Paste and Simmer

   Keeping the flame on low, add the ground paste. Add a little water to the mixer jar to wash out any remaining paste and pour it into the pan. Mix everything well. Let the mixture simmer for about 5 minutes with the lid on, until oil begins to separate.

5. 5.Add Malai Cream and Sugar

   Add the fresh malai cream (prepared earlier) and mix it in until well combined. Add 1/2 teaspoon of sugar to balance the flavors and mix well.

6. 6.Dilute and Simmer Again

   Dilute the gravy by adding about 1/4 cup of water and mix. Close the pan and let it simmer for about 5 minutes.

7. 7.Add Paneer and Kasuri Methi

   Cut 400 grams of paneer into nice large cubes. Add the paneer pieces to the gravy and mix well. Add some crushed kasuri methi to enhance the flavors and mix everything well.

8. 8.Final Simmer and Serve

   Close the pan and simmer for another 5 minutes. The Malai Paneer curry is now ready to be served hot with chapati, roti, or jeera rice.