Malai Paneer – Rich and Creamy
Recipe Summary
- 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 Milk 2 Litre
All Ingredients - To Make Ground Paste
- Oil 3 tsp
- Onion 2 nos
- Green Chilli 2 nos
- Ginger a 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
- Fresh Malai Cream 1 cup
Tools You'll Need
- Pan
- Spatula
- Bowl
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: 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. ). Add 2 large sliced tomatoes and sauté for another 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 with the lid on. After , 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 . After , the paneer is cooked beautifully, and the aroma is amazing.
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