Step 1: Prepare Paneer for Marination

Cut 300g paneer into cubes. Add 1/4 tsp salt and 1/8 tsp turmeric powder. Mix well to coat the paneer cubes. Let it marinate for 10 minutes.

Step 2: Lightly Fry Paneer

Heat oil in a pan over medium flame. Lightly fry the marinated paneer cubes until slightly golden on all sides. Remove and set aside.

Step 3: Prepare Gravy Paste

In a blender, combine 2 green chilies, 1 tsp dried fenugreek (Kasuri Methi), 1/4 cup melon seeds, and a few small paneer cubes (approx 50g). Add 1/4 cup water and 1/2 tsp salt. Blend until a very smooth paste is formed.

Step 4: Combine Gravy Ingredients

Pour the blended paste into a steaming vessel or tiffin box. Rinse the blender with a little water and add it to the vessel. Add 3/4 cup fresh cream or malai (whisked if using homemade malai). Add salt to taste. Mix all ingredients thoroughly.

Step 5: Add Fried Paneer to Gravy

Gently add the lightly fried paneer cubes to the gravy mixture in the vessel. Mix carefully to ensure paneer is coated.

Step 6: Steam the Paneer

Cover the vessel with a lid. Place a stand inside a pressure cooker and add enough water (about 1-2 cups) so it doesn't touch the bottom of the steaming vessel. Carefully place the covered paneer vessel on the stand inside the pressure cooker. Close the pressure cooker lid.

Step 7: Cook Under Pressure

Cook on medium to high flame until 3 whistles are released. After 3 whistles, turn off the heat and let the pressure cooker cool down completely before opening the lid.

Step 8: Serve Steamed Malai Paneer

Once cooled, remove the tiffin box from the pressure cooker. Open the lid and gently stir the steamed malai paneer. Serve hot with roti, paratha, naan, kulcha, or steamed rice.

• Do not over-fry the paneer cubes; they should only be lightly golden.

• Ensure the pressure cooker cools down completely before opening to prevent steam burns and allow the dish to settle.

• Do not add too much Kasuri Methi, as its flavor can become overpowering. One teaspoon is sufficient for this quantity, and no more than 1.5 teaspoons for larger batches.

• Cashew nuts can be used as a substitute for melon seeds in the gravy paste for a similar creamy texture.