Malai Paneer is a rich, creamy, and flavorful dish that holds a special place in Indian cuisine. This velvety smooth paneer dish is made with fresh cream (malai), aromatic spices, and soft paneer cubes, making it a perfect indulgence for those who love mild yet decadent flavors. Whether you’re preparing a special meal for guests or just craving a luxurious homemade curry, Malai Paneer is a perfect choice.
In this article, we’ll take you through a step-by-step recipe, essential tips for making it perfect, serving suggestions, and some interesting variations. Let’s dive into the world of this mouthwatering dish!
Table of Contents
Ingredients
Before you start cooking, gather these ingredients to make an authentic and delicious Malai Paneer:
For the Gravy:
- 2 tablespoon oil or ghee
- 1 tablespoon butter
- 1-2 bay leaves
- 1-inch cinnamon stick
- 2-3 green cardamoms
- 2-3 clove
- 2-3 medium onion (finely chopped)
- 9-10 cashews
- 1 teaspoon sesame seeds
- 1 teaspoon musk melon seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Water to cook
For the Creamy Texture:
- 1 cup fresh cream (malai)
- 1 tsp sugar
- 250g paneer (cubed)
For Garnishing:
- 1teaspoon of crushed kasuri methi (dried fenugreek leaves)
Step-by-Step Recipe
Step 1: Frying the Paneer
- Heat oil or ghee in a pan over medium heat.
- Add paneer cubes and shallow fry them from all sides until it turns golden brown.
- Immediately transfer them to a bowl of hot and salty water and set it aside. This will keep the paneer cubes soft and juicy.
Step 2: Preparing the Base
- Heat oil or ghee in a pan over medium heat.
- Add green cardamom, cloves, cinnamon stick and bay leaf. Sauté for a few seconds until aromatic.
- Add chopped onions and cook until they turn golden brown.
- Stir in cashews, sesame seeds and musk melon seeds. Cook for another minute until the raw smell disappears.
- Add little water, cover and cook it for another 5 minutes. Turn of the heat and allow the mixture to cool down completely.
- Remove bay leaves and cinnamon stick and grind the remaining mixture to a fine paste using a mixer grinder.
Step 3: Cooking the Masala
- Heat oil in a pan over medium heat.
- Add some butter. allow it to meltdown completely.
- Add green chili and prepared base masala. Mix it well.
- Now add black pepper powder, cumin powder, garam masala, salt to taste and sugar. Mix everything properly.
Step 4: Adding the Creamy Touch
- Lower the heat and add fresh cream, stirring continuously to prevent curdling.
- Simmer the gravy for 3-4 minutes until it becomes thick and creamy.
Step 5: Adding the Paneer
- Add paneer cubes to the gravy and gently mix them.
- Sprinkle crushed kasuri methi for enhanced flavor.
- Cover and let it cook for 2-3 minutes on low heat to absorb the flavors.
- Serve hot with naan, roti, jeera rice, or pulao.
Tips for Perfection
- Use fresh and soft paneer: Homemade or fresh store-bought paneer makes a huge difference in taste and texture. Soak it in warm water for 10 minutes after frying and before adding it to the gravy.
- Low flame for cream: Always add fresh cream on a low flame to prevent curdling.
- Add cashew for extra richness: If you want a more restaurant-style dish, add soaked cashews into a smooth paste and add it to the gravy.
- Adjust consistency: If the gravy becomes too thick, add a little warm milk to achieve the desired consistency.
- Enhance the flavor: Kasuri methi (dried fenugreek leaves) and a small pinch of sugar balance the flavors beautifully.
Serving Suggestions
Malai Paneer pairs well with various Indian breads and rice dishes, such as:
- Indian Breads: Naan, butter roti, tandoori roti, lachha paratha
- Rice Dishes: Jeera rice, vegetable pulao, plain basmati rice
- Accompaniments: A side of onion salad, cucumber raita, or mango pickle enhances the overall meal experience.
Common Mistakes to Avoid
- Overcooking paneer: Cooking paneer for too long makes it hard and chewy. Always add it towards the end and cook for only a few minutes.
- Using too much cream: While cream is essential, excessive use can make the dish overly rich and heavy.
- Skipping cashew paste: While optional, cashew paste gives the dish a luxurious texture.
History and Origin
Malai Paneer originates from North Indian cuisine, particularly from Punjabi kitchens, where dairy-based dishes are popular. The use of fresh cream, butter, and paneer is a hallmark of Punjabi food, known for its rich and indulgent flavors. Over time, this dish has become a favorite across India and even in international Indian restaurants.
Health Benefits
- Rich in protein: Paneer is an excellent source of protein, making this dish great for vegetarians.
- Good source of calcium: Dairy products like paneer and cream support strong bones.
- Energy booster: The healthy fats in cream and paneer provide long-lasting energy.
- Rich in vitamins: Tomatoes and dairy ingredients provide essential vitamins like Vitamin A and B12.
Variations
- Malai Methi Paneer: Add fresh fenugreek leaves for a unique, slightly bitter twist.
- Spicy Malai Paneer: Increase the chili powder and add chopped green chilies for a spicier version.
- Dry Malai Paneer: Reduce the cream and milk to make a semi-dry dish that pairs well with roti.
- Malai Paneer Kofta: Make koftas with mashed paneer and serve them in the creamy gravy.
Regional Cuisines and Influences
- Punjabi Malai Paneer: Uses butter, cream, and a rich tomato-based gravy.
- Mughlai Malai Paneer: Features a nut-based gravy with almonds and cashews for a royal touch.
- South Indian Twist: Some variations include curry leaves and coconut milk for a unique flavor.
Frequently Asked Questions (FAQs)
1. Can I make Malai Paneer without cream?
Yes! You can substitute cream with full-fat milk and a bit of cashew or almond paste for a similar texture.
2. How do I store Malai Paneer?
Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk.
3. Can I use store-bought paneer?
Yes, but soak it in warm water for 10 minutes to soften it before using.
4. Is Malai Paneer spicy?
No, it has a mildly spiced and creamy taste. You can adjust the spice level to your preference.
5. Can I freeze Malai Paneer?
It’s not recommended as the cream-based gravy may separate when thawed.
Malai Paneer is a comforting and indulgent dish that you can easily prepare at home. With the right ingredients and techniques, you can enjoy restaurant-style flavors in your own kitchen. Try this recipe and treat yourself to a creamy delight!
To know more about Paneer click here.
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