This Malai Paneer recipe features soft paneer cubes in a rich, creamy gravy made from fresh milk cream (malai), sautéed onions, tomatoes, and cashews, blended with aromatic Indian spices. It's a delightful vegetarian dish perfect for special occasions or a comforting meal, best served with roti, naan, or jeera rice.
All Ingredients - To Make Malai Cream
Full Fat Milk2 Litre
All Ingredients - To Make Ground Paste
Oil3 tsp
Onion2 nos
Green Chilli2 nos
Gingera piece
Cashew Nuts10 nos
Tomato2 nos
Wateras needed
All Ingredients - To Make Malai Paneer
Paneer400 gms
Ghee2 tsp
Oil2 tsp
Turmeric Powder1/2 tsp
Chilli Powder2 tsp
Cumin Powder1 tsp
Coriander Powder1 tsp
Garam Masala1 1/2 tsp
Salt1 tsp
Sugar1/2 tsp
Water1/4 cup
Kasuri Methias needed
Fresh Malai Cream1 cup
⚠ Contains Allergens
dairynuts
Step-by-Step Instructions
Step 1: Make Malai Cream
Pour 2 liters of full-fat milk into a pan. Boil the milk on low flame. As the cream (malai) forms on top, gently remove it with a spoon or spatula and collect it in a bowl. Once you have about a cup of cream, transfer it to a mixer jar and pulse it a few times until it becomes nice and creamy. Pour the fresh and creamy malai into a cup and keep it aside.
Step 2: Prepare Ground Paste
Add 3 teaspoons of oil to a pan. Add 2 medium-sized sliced onions, 2 green chilies (cut up), a piece of chopped ginger, and about 10 cashew nuts. Sauté the onions until they turn golden brown (approx. 5 minutes). Add 2 large sliced tomatoes and sauté for another 5 minutes until soft. Turn off the stove and cool the mixture completely. Transfer the cooled mixture to a mixer jar and grind it to a nice fine paste. Add a little water to the mixer jar and grind again to a fine paste.
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 powder, and 1 teaspoon of salt. Cook the spice powders for a few seconds on low flame. Keeping the flame on low, add the ground paste to the pan. Mix everything well and let it simmer for about 5 minutes with the lid on. After 5 minutes, you will see the oil beginning to separate.
Step 4: Add Malai and Paneer
Add the fresh malai cream (prepared in Step 1) to the gravy and mix it in until well combined. Add 1/2 teaspoon of sugar to balance the flavors and mix well. Dilute the gravy slightly by adding about 1/4 cup of water and mix. Cut 400 grams of fresh paneer into nice large cubes. Add the paneer pieces to the gravy and mix everything together gently. Add some crushed kasuri methi to enhance the flavors and mix well. Close the pan and let it simmer for another 5 minutes. After 5 minutes, the paneer is cooked beautifully, and the aroma is amazing.
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