Malai Paneer Recipe

Ingredients

For the paneer

250 g paneer, cut into cubes , 1 tbsp butter or ghee , 2 tbsp milk

For the gravy

1 tbsp butter, 1 tbsp oil, 1 medium onion, finely chopped, 1 tsp ginger-garlic paste, 10–12 cashews, soaked, 2 green chillies, optional, ½ cup fresh cream (malai), ½ cup milk, ½ tsp black pepper powder, ½ tsp garam masala, ½ tsp cardamom powder, ½ tsp kasuri methi, ½ tsp sugar, Salt to taste, ½–1 cup water, as required

Method

Prepare the paneer:

Soak the paneer cubes in warm water for 10 minutes. This keeps them soft and tender.

Make the paste:

Heat 1 tbsp butter. Add onion, ginger-garlic paste, green chillies and cashews. Cook until the onion becomes soft. Cool and blend into a very smooth paste.

Cook the gravy:

Heat 1 tbsp oil and butter in a pan. Add the prepared paste and cook on low-medium heat for 4–5 minutes.

Add dairy:

Add milk and cream slowly while stirring continuously. Add a little water to achieve a smooth, flowing gravy.

Season:

 Add salt, sugar, black pepper, cardamom powder and garam masala. Simmer gently for 3–4 minutes.

Add paneer:

Add the paneer cubes and cook for only 2–3 minutes on low heat.

Finish:

Crush the kasuri methi between your palms and add it. Mix gently and switch off the heat.

Restaurant-Style Tip

For a particularly smooth and luxurious Malai Paneer, strain the blended onion-cashew paste before cooking and use full-fat milk + fresh cream. Keep the spices mild—the signature of Malai Paneer is its creamy, mildly sweet and delicate flavour.

Best served with: Garlic naan, butter naan, tandoori roti, laccha paratha or jeera rice.