Malai Paneer – Recipe

Hello guys and welcome to glittersallthat.com, 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.

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 / Tamatar – 2 (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.

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. ♥♥♥