Step-by-Step Instructions

1. 1.Prepare Malai Cream

   Pour 2 litres of full-fat milk into a pot and boil it on a low flame. As a thick layer of cream (malai) forms on top, gently remove it using a spoon or spatula and transfer it to a bowl. Continue this process until you collect about one cup of malai.

2. 2.Blend Malai

   Transfer the collected malai to a mixer jar and pulse it a few times until it becomes nice and creamy. Pour the creamy malai into a cup and set aside.

3. 3.Sauté Ingredients for Ground Paste

   Add 3 teaspoons of oil to a pan. Add 2 medium-sized thinly sliced onions, 2 green chillies cut up, a piece of chopped ginger, and about 10 cashew nuts. Sauté until the onions turn a golden colour. Then, add 2 large sliced tomatoes and sauté for 5 minutes until they soften. Turn off the stove and let the mixture cool completely.

4. 4.Grind the Paste

   Once the sautéed onions and tomatoes have cooled down, transfer them to a mixer jar. Add a little water and grind to a nice fine paste.

5. 5.Prepare 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 chilli powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 1/2 teaspoons of garam masala powder, and 1 teaspoon of salt. Cook the spice powders for a few seconds on low flame.

6. 6.Combine Paste and Simmer

   Keeping the flame on low, add the ground paste to the pan and mix well. Add a little water to the mixer jar to wash out any excess paste and pour it into the pan. Mix everything well and let it simmer for about 5 minutes with the lid on.

7. 7.Add Malai Cream and Sugar

   After 5 minutes, you will see the oil beginning to separate. Add the fresh malai cream that was prepared earlier and mix it in. Add about 1/2 teaspoon of sugar to balance the flavours and mix well. Dilute the gravy slightly by adding about 1/4 cup of water.

8. 8.Add Paneer and Finish

   Cut 400 grams of fresh paneer into nice large cubes. Add the paneer pieces to the gravy and mix them in. Add some crushed Kasuri Methi to enhance the flavours and mix well. Close the pan and simmer for another 5 minutes. After 5 minutes, the paneer will be beautifully cooked and the aroma will be amazing. The Malai Paneer curry is done.

9. 9.Serve

   Serve this rich, creamy, and delicious Malai Paneer nice and hot with chapati, roti, naan, or jeera rice.