Malai Paneer Recipe
Malai Paneer Recipe (Creamy Paneer in a Rich Gravy)
Malai Paneer Recipe Malai Paneer is a rich, creamy, and mildly spiced paneer dish made with fresh cream (malai), cashews, and aromatic spices. It’s a delicious North Indian dish that pairs well with naan, roti, or rice.
🕒 Preparation Time: 15 minutes
🔥 Cooking Time: 25 minutes
🍽 Serves: 4
Ingredients
For the Gravy:
- 2 tablespoons butter (or ghee)
- 1 tablespoon oil
- 1 large onion, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 10-12 cashew nuts (soaked in warm water for 10 minutes)
- 1 cup milk
- ½ cup fresh cream (malai)
- ¼ cup yogurt (curd) (optional, for slight tanginess)
- 1 teaspoon sugar (optional)
- 1 cup water (adjust as needed)
Spices:
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
For the Paneer:
- 250 grams paneer, cut into cubes
- 1 tablespoon butter (for frying, optional)
For Garnishing:
- 1 tablespoon fresh cream
- 1 tablespoon chopped coriander leaves
- A pinch of grated nutmeg (optional, for extra richness)
Instructions
Step 1: Prepare the Cashew Paste
- Blend the soaked cashew nuts with a little water into a smooth paste. Set aside.
Step 2: Cook the Gravy
- Heat butter and oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn soft and translucent.
- Stir in ginger and garlic paste and cook for a minute until fragrant.
- Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well.
- Now, add the cashew paste and cook for 2-3 minutes until the raw smell disappears.
- Pour in milk and yogurt (if using), stirring continuously to avoid curdling.
- Let the mixture simmer for 5 minutes until it thickens.
Step 3: Add Paneer and Cream
- Add paneer cubes to the gravy and mix gently.
- Stir in fresh cream and sugar (if using).
- Sprinkle garam masala and crushed kasuri methi. Mix well and cook for another minute.
Step 4: Garnish and Serve
- Turn off the heat and garnish with a drizzle of cream, chopped coriander, and a pinch of nutmeg.
- Serve hot with naan, roti, paratha, or jeera rice.
Tips for the Best Malai Paneer
✔ Use fresh paneer for a soft and creamy texture. If using store-bought paneer, soak it in warm water for 10 minutes before adding.
✔ For extra creaminess, increase the amount of cashew paste or cream.
✔ Kasuri methi enhances flavor, so don’t skip it! Crush it between your palms before adding.
✔ To make it richer, add 1 tablespoon of grated cheese at the end.
Would you like any variations, such as a spicy version or a no-onion-garlic version? 😊
