Malai Paneer Recipe

Malai Paneer is a quick and delicious recipe that can be chowed down with flatbreads, rice or even as is if you skip the gravy. The chewy softness of the paneer teamed with the rich and creamy semi-dry gravy makes for a great main and an excellent appetizer as well. Follow this recipe to whip up a delicious malai paneer.

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Malai Mate!

A mildly spiced creamy paneer preparation with a semi-dry gravy.

Votes: 3
Rating: 4.67
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Course

Side Dish

Cuisine

Indian

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 tbsp Oil or butter
• 200-250g fresh paneer chopped into cubes or squares cottage cheese
• ½ cup cream or low fat cream
• 1 tsp coriander powder dhaniya powder
• ½ tsp kashmiri red chili powder or any red chili powder
• ¼ tsp thurmeric powder haldi
• ½ tsp roasted cumin powder jeera powder
• 1 medium onion chopped finely
• 1 tsp ginger garlic paste crushed and pestle them with a mortar
• ⅛ tsp Garam masala powder
• ¼ tsp kasuri methi or dry fenugreek leaves kasuri methi slightly roasted on a pan over low heat for a minute then crushed with palm
• ½ capsicum chopped finely optional
• 2 tbsp chopped coriander leaves optional
• Salt to taste

Course Side Dish Cuisine Indian Prep Time 5 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 2 tbsp Oil or butter 200-250g fresh paneer chopped into cubes or squares cottage cheese ½ cup cream or low fat cream 1 tsp coriander powder dhaniya powder ½ tsp kashmiri red chili powder or any red chili powder ¼ tsp thurmeric powder haldi ½ tsp roasted cumin powder jeera powder 1 medium onion chopped finely 1 tsp ginger garlic paste crushed and pestle them with a mortar ⅛ tsp Garam masala powder ¼ tsp kasuri methi or dry fenugreek leaves kasuri methi slightly roasted on a pan over low heat for a minute then crushed with palm ½ capsicum chopped finely optional 2 tbsp chopped coriander leaves optional Salt to taste

Votes: 3 Rating: 4.67 You: Rate this recipe!

Instructions

1. Heat the oil in a pan over medium heat and sauté onion until it's pale brown in color.
2. Add the crushed ginger-garlic paste. Sauté for 20-30 seconds or until the raw smell fades.
3. Add the capsicum. Stir and sauté for a minute.
4. Now add coriander powder, chili powder, turmeric powder, garam masala powder and roasted cumin powder.
5. Stir the spices well; add the paneer cubes, coriander leaves and salt. Gently mix and ensure the masala coats the paneer from all sides.
6. Add the cream and stir gently. Once the cream is absorbed after 2-3 minutes the mixture will start getting dry. Add little more cream if you like to have some gravy.
7. Finally add the roasted kasuri methi over the top.
8. Switch off the gas and serve malai paneer hot with salad, roti or rice.