Wednesday, 6 August 2014

Malai Paneer Recipe



This is a very simple yet tasty recipe. Best part is that it hardly takes any time to prepare this dish and is loved by all. You could use home-made paneer or store bought paneer for this dish. We had malai paneer with some salad and raita along with rice and rotis. The reason I tried this recipe was simply it’s so quick and could me made easily when you have guests at home or lack of time. Hence I was tempted to try this dish. This is semi dry dish but if you like it more gravy then add more cream. If you like the dish dry then add less cream. It is a creamy delicious curry that has two different kinds of methi, fresh and dried and the creaminess is achieved from a paste of almonds and finished off with a drizzle of milk or cream. This was a super delicious curry, the creaminess from the almonds, milk and cream and the slight sweetness of the paneer is perfectly balanced with the bitterness from the methi leaves. The kasoori methi adds a great depth of flavor and makes the dish.

  • 150 gms Paneer (cottage cheese)
  • Almond paste 1 teaspoon
  • ½ cup cream or low fat cream
  • 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 medium Onion, finely chopped
  • 4 Almonds
  • 4 Cashew Nuts{ Optional }
  • 1/2 teaspoon grated Ginger
  • 2-3 cloves Garlic, crushed
  • 1/2 teaspoon Garam Masala Powder
  • 1/8 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • 2 tablespoons + 1 tablespoon Oil
  • Water
  • 1 tablespoon finely chopped Coriander Leaves
  • Salt

• Cut paneer. Heat 2 tablespoons oil in non-stick pan over medium flame. Shallow fry paneer triangles or strips until its edges turn light brown. Drain and transfer to a plate.

• Heat remaining 1-tablespoon oil in same pan. Add finely chopped onion and sauté until light brown. It will take approx. 1-2 minutes on medium flame. Add grated ginger and crushed garlic, sauté for a minute.


• Add red chilli powder, turmeric powder, coriander powder and salt; stir and sauté for approx 30 seconds.


• Add dry-fruit paste (prepared in step 1) and sauté for a minute.


• Add 1/2 cup water and let mixture boil over medium flame.


• When mixture starts to boil, reduce flame to low and add paneer, garam masala powder and dried fenugreek leaves.


• Mix and cook for 3 to 4 minutes. Add 1/4 cup fresh cream over it.


• Mix cream with curry and cook for a minute or little less. Do not cook for long time after adding cream because it curdles if cooked more.


• Turn off the flame and transfer prepared malai paneer to serving bowl. Garnish with fresh coriander leaves and serve hot.

1. You could make this dish dry or semi gravy as per your choice. Just add a dash of cream towards the end to make more gravy.
2. If you aren't fond of paneer then add mushrooms instead.
3. If kasuri methi isn't available then just add a pinch of fenugreek powder instead.

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12 comments:

  1. Lovely recipe. Thank you for sharing!

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  2. SOUNDS DELICIOUS.WOULD LIKE TO TRY.

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  3. wow malai paneer my all time favourite....lovely recipe and delicious tooo...

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  4. All time favourite of many..It would be nice to post pics too.

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  5. I always love Paneer..This recipe seems creamy and rich..Will try this..exciting recipe dear!

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  6. I welcome this spicy and aromatic dish for our veg meals. Another must try for sure.

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