Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.