Step-by-Step Instructions

1. 1.Prepare Paneer

   Cut the paneer into medium-sized cubes. Avoid cutting into very small pieces to prevent them from breaking during roasting.

2. 2.Sauté Base Ingredients for Masala Paste

   Heat 2 tbsp of oil in a pan. Add 2 sliced onions and 5 cloves of garlic. Sauté well until the onions turn golden brown. This step is crucial for removing the raw smell and developing a rich flavor and natural sweetness for the gravy.

3. 3.Add Tomatoes and Cashews

   Add 2 sliced tomatoes and 2 tbsp of cashews to the pan. Sauté well until the tomatoes soften completely. Use well-ripened red tomatoes for rich color and flavor.

4. 4.Blend Masala Paste

   Transfer the sautéed mixture to a mixer jar and let it cool completely. Blend into a smooth paste.

5. 5.Roast Paneer and Vegetables

   In a separate kadai, heat 2 tbsp of oil and 1 tbsp of butter. Add the paneer cubes, half onion petals, and half cubed capsicum. Stir-fry on high flame until light golden spots appear on the paneer. Do not overcook, or the paneer will become hard. Keep the roasted ingredients aside.

6. 6.Sauté Whole Spices

   In the same kadai, add whole spices: 1 tsp cumin seeds, 1 inch cinnamon stick, 2 green cardamoms, and 2 cloves. Sauté until aromatic.

7. 7.Add Powdered Spices

   Lower the flame and add half tsp turmeric, 1 tsp chilli powder, 1/4th tsp cumin powder, and half tsp coriander powder. Sauté on low flame to prevent burning and allow spices to release their flavors.

8. 8.Cook Masala Paste

   Add the prepared onion-tomato masala paste to the kadai. Cook well, stirring continuously, until the masala thickens and oil separates from the sides.

9. 9.Incorporate Cream and Salt

   Add 2 tbsp of cream and 1 tsp of salt. Mix well. The cream will make the gravy rich, smooth, and creamy.

10. 10.Adjust Consistency

    Add 1 cup of hot water to adjust the consistency of the gravy. Using hot water prevents a sudden drop in temperature and reduces the chances of the cream splitting.

11. 11.Add Roasted Ingredients

    Add the roasted paneer, onion, and capsicum to the gravy. Gently mix well. Simmer on low flame for 5 minutes to allow the paneer to absorb all the flavors from the gravy.

12. 12.Finish with Kasuri Methi and Garam Masala

    Finally, add 1 tsp of crushed Kasuri Methi and half tsp of Garam Masala. Mix well.

13. 13.Serve Malai Paneer

    The rich, creamy, and restaurant-style Malai Paneer is now ready to serve. Garnish with a drizzle of cream. Serve hot with naan, roti, paratha, or jeera rice.