Malai Paneer – Recipe

Malai PaneerRecipe


Hello guys and welcome to, today I am here to share something totally new, I have always shared skincare and makeup posts on my blog but since it’s a lockdown and we all are busy with our hobbies so am I.

I love trying out new recipes and love to cook so I thought of sharing this recipe with my lovely readers, here I am with a quick, easy and very scrumptious Malai Paneer Recipe.

Now, this recipe is a perfect blend of malai( fresh curd), spices mixed with paneer which makes it mouthwatering.


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So let’s jump to the ingredients and all the instructions for cooking it.

Preparation Time -20min

Cooking Time – 25 min

Serves – 4 Servings

Ingredients for Malai Paneer

  • Paneer / Cottage Cheese – 200 gm
  • Malai / Fresh Curd – 2-3 tspoon
  • Fresh Boiled Milk – 3/4 Cup
  • Salt / Namak – As per the taste
  • Red Chilli Powder / Lal Mirch – 1 tspoon
  • Turmeric Powder / Haldi – 1/2 tspoon
  • Coriander Powder / Dhania Powder – 1 tspoon
  • Garam Masala – 1/2 tspoon
  • Tej Patta / Bay Leaf – 1
  • Badi Elaichi / Black Cardamom 1
  • Hari Elaichi / Green Cardamom – 1
  • Laung / Cloves – 2
  • Tomato / Tamatar2 (In puree form)
  • Onion / Pyaj – 2 (Long chopped)
  • Ginger Garlic Paste / Adarak Lahasun Paste – 1 tspoon
  • Cashew / Kaju – 5-6 (Coarsely powdered)
  • Kasuri Methi / Dried Fenugreek – 1/2 tspoon
  • Ghee – 2 tbspoons
  • Oil – 1.5 tbspoons
  • Coriander / Dhania – Garnish

Direction to cook / Method

  1. Cut thick pieces of paneer, you can keep the size of paneer as per your choice but don’t cut into very small pieces. Heat 2 tablespoons of ghee in a pan and shallow fry the paneer in it. Drain it and keep it aside.
  2. Heat the 1.5 tablespoons of oil in a pan on the medium flame. Now add the bay leaf, green cardamom, black cardamom and cloves.  Add long chopped onion and saute it until it turns light brown. Add ginger-garlic paste and tomato puree in it and saute it for a minute.
  3. Now add red chili powder, salt, turmeric powder, coriander powder and garam masala to it. Saute it for about 2-3 minutes until the gravy leaves the oil you can add a little bit of water to make it boil.
  4. Now add coarsely powdered cashew and fresh curd in the gravy and saute it for about a minute.
  5. Now add milk and paneer in the gravy and saute it for a minute add dried fenugreek in it and cover the lid.
  6. Let it cook for 2-3 minutes and turn off the flame
  7. Transfer the paneer in the serving bowl and garnish it with freshly chopped coriander leaves.
  8. Serve hot with paratha, naan or chapati.

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Recipe Notes

  • You can escape bay leaf, green cardamom, black cardamom, cloves and cashew if you don’t have it at home.
  • But I would suggest if you have all these spices and dry fruit do add it, it will enhance the taste a lot.

I hope you like the recipe do cook it and share your feedback.

I will soon be back with something new. ♥♥♥




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