Malai Paneer – Home Cooking
Summary
- A rich, creamy, and delicious Malai Paneer dish made with fresh cream (malai) and paneer cubes simmered in a flavorful gravy. This recipe highlights the use of homemade malai for an authentic taste. Perfect to serve with roti, naan, or jeera rice.
Video Chapters
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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 piece
- 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 as needed
Tools You'll Need
- Pot
- Pan
- Spatula
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
Step-by-Step Instructions
Step 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 a few times until it becomes nice and creamy. Pour the fresh malai cream into a cup and set aside.
Step 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. the onions until they turn golden brown. Add 2 large sliced tomatoes and for . 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.
Step 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.
Step 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 for about with the lid on, until oil begins to separate.
Step 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.
Step 6: Dilute and Simmer Again
Dilute the gravy by adding about 1/4 cup of water and mix. Close the pan and let it for about .
Step 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.
Step 8: Final Simmer and Serve
Close the pan and for another . The Malai Paneer curry is now ready to be served hot with chapati, roti, or jeera rice.
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