Yearning for comfortable, creamy and melt-in-mouth Malai Paneer and don’t actually wish to step out of the home or order it on-line? Don’t fear, this Malai Paneer is right here to save lots of you. This recipe is not going to solely offer you a restaurant type dish on the consolation of your private home, however is ultra-easy with out utilizing too many components and will get accomplished inside 20 minutes. Don’t imagine me? Nicely, go for it this time and know what that I’m actually not kidding!

malai paneer served on a white platter with cucumber slices kept on left side on the platter, a bowl of onion and lemons.

About This Malai Paneer

I’ve tailored this Malai Paneer from the cookbook ‘1000 Nice Indian Recipes – The Final E book of Indian Delicacies’ and modified it as per me and my household’s preferences.

Whereas I used to be studying via the recipe on this guide, it caught with me as I felt it was too fast and simple paneer dish that got here from the restaurant cooks.

The quickness and ease of this particular recipe of Malai Paneer made me attempt it at dwelling, with out a second thought. And I’m glad I made it and created my model of it which is definitely a recipe for retains.

I added yet another signature approach of constructing a preferred dish in my kitty, which I may discuss with each time I had surprising friends or family. The identical goes for you too.

top shot of malai paneer served on a white platter with cucumber slices kept on right side on the platter, a bowl of onion and lemons.

Each time I’m making a paneer dish at dwelling, I normally make it with the paneer that can also be made at dwelling the night time earlier than. I keep away from shopping for it from the market. Identical goes for this Malai Paneer as properly.

I counsel you discuss with this How To Make Paneer submit of mine and make it at your private home too. When you get used to home made paneer, you too won’t ever head out to buy it.

For this Malai Paneer, I halved the recipe, lowered the ridiculous proportion of oil and elevated the proportion of cream from what was talked about within the cookbook.

Additionally, added the amount of spices which suited us and didn’t make the dish unbearably scorching. Within the unique recipe, dry fenugreek leaves weren’t added. Nevertheless, I added it in my model to present the dish an added aroma and taste.

Extra On The Recipe

The paneer cubes on this Malai Paneer have an identical style like that of the Malai Paneer Tikka. Nevertheless, this whole dish is made in a pan and in flat 20 minutes, when you have the paneer prepared, in contrast to the tikka which is marinated and grilled.

Simply add a few minutes, which you’ll require to cut the onions and crush the ginger-garlic. For those who add this time as properly, it’s going to be a complete of 25 minutes. Isn’t it among the best dishes within the quickest doable approach?!

This Malai Paneer has a semi dry consistency and a pleasant moistness because of the cream. I’ve used gentle cream on this recipe. For those who’re exterior India, you should utilize any good high quality cream with 25% to 30% milk fats.

The remainder of the components are straightforward to get, aside from the dried fenugreek leaves or kasuri methi. So, when you’re dealing with hassle in sourcing it, skip it.

The Malai Paneer is an apt alternative for a luxurious starter or mocktail/cocktail snack. Since, we at dwelling, are largely roti and rice individuals, I serve it with that solely together with a facet of onion-lemon salad or cucumber-carrot salad.

You’ll be able to even garnish it with chopped coriander leaves earlier than serving and relish it with phulka or naan as properly. Make this dish for numerous individuals by merely doubling the recipe.

Step-by-Step Information

make Malai Paneer

Make Masala

1. Warmth 2 tablespoons oil in a pan or a small kadai/wok. Add ¾ cup finely chopped onions.

chopped onions added to hot oil in a pan.

2. Sauté the onions on low or medium warmth, until they begin to flip golden.

sautéing onions till they turn golden.

3. Then, add 1 teaspoon ginger-garlic paste and sauté for about 15 to twenty seconds or until the uncooked aroma of ginger-garlic goes away.

By this time all of the onions would even have browned. Be sure to don’t burn the onions as this may give a bitter style within the dish.

ginger-garlic paste added to the onions.

4. Decrease the warmth and add these spice powders:

  • ¾ or 1 teaspoon coriander powder
  • ½ teaspoon Kashmiri purple chili powder
  • ¼ teaspoon turmeric powder

Stir and sauté the bottom spices for a few seconds with out burning it.

spice powders added to the onion mixture.

Make Malai Paneer

5. Stir properly after which add 250 grams paneer, lower into cubes. On low warmth stir and sauté for 1 minute until the masala coats the paneer properly. Don’t cook dinner the paneer for extra time at this level.

paneer cubes added to the masala and mixed well.

6. Add ½ cup gentle cream (or cream with 25% milk fats). Gently stir to combine and sauté until you see oil leaving the edges or the cream has coated the paneer cubes.

Simply cook dinner for about 2 to three minutes after you add the cream. Additionally, add salt after you add the cream.

cream and salt added to the paneer cubes.

7. Swap off the warmth and sprinkle ⅛ or ¼ teaspoon crushed kasuri methi and ⅛ teaspoon garam masala powder. Stir to combine gently.

crushed kasuri methi and garam masala powder added to the malai paneer.

8. Serve Malai Paneer scorching garnished with some chopped coriander leaves, as a starter or with phulka, roti or naan.

malai paneer served on a white platter with cucumber slices kept on left side on the platter, a bowl of onion and lemons.


I keep within the US. What can I exploit in its place to the malai?

In US, numerous varieties of cream like gentle cream, whipping cream, heavy cream or different readymade low-fat cream can be found. You should utilize any of those. But when utilizing heavy cream or whipping cream which has the next proportion of milk fats, add ¼ cup.

On this recipe, is feasible to make use of milk instead of cream?

I gained’t counsel including milk, as it’ll alter the consistency. As an alternative, you’ll be able to gather the clotted cream (malai) and refrigerate it for two to three days. Then, mix in a blender or mixie to a clean cream and use it.

Can evaporated milk be used on this recipe?

Not likely, as utilizing evaporated milk may lend a candy style, which isn’t apt for this dish.

What do I do if I don’t have kasuri methi?

Make the dish with out it or you may choose so as to add a pinch of fenugreek seed powder as an alternative.

Extra Paneer Varieties To Strive!

Please you should definitely price this recipe within the recipe card under when you have made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

malai paneer served on a white platter with cucumber slices kept on left side on the platter, a bowl of onion and lemon.

Malai Paneer

This Malai paneer is a semi-dry, creamy, mildly spiced dish made with comfortable paneer cubes, onions, gentle cream, spices and herbs. The recipe not solely offers you a restaurant type dish, however is ultra-easy with out utilizing too many components.

Prep Time 5 minutes

Cook dinner Time 20 minutes

Complete Time 25 minutes

Stop your display from going darkish whereas making the recipe

Making malai paneer

  • Warmth oil in a frying pan. Add the onions.

  • Carry on stirring whereas the onions are sautéing, so that there’s uniform browning.

  • Saute until the onions begin turning golden on low to medium-low warmth.

  • Then add the ginger-garlic paste. Sauté until the uncooked aroma of the ginger-garlic goes away – takes about 15 to twenty seconds.

  • On a low warmth add the coriander powder, purple chili powder and turmeric powder.

  • Stir and saute the spice powders for a few seconds. Be sure to don’t burn them. 

  • Then add the paneer cubes. On a low warmth gently combine, sauté and stir for one minute until the paneer cubes are coated with the masala. Don’t cook dinner the paneer an excessive amount of at this step.

  • Add cream and and proceed to softly stir until the cream coats the paneer cubes properly. 

  • On low warmth, cook dinner for about 2 to three minutes after including the cream. Season with salt and stir to combine.

  • Lastly sprinkle crushed fenugreek leaves and garam masala. Stir to combine once more gently.

  • Garnish with chopped coriander leaves and serve Malai Paneer scorching as a starter snack or with naan, roti, chapati or bread.

  • Make the dish with recent and comfortable paneer. If utilizing frozen paneer, thaw them first or comply with the package deal directions. Greatest is to make use of home made paneer. 
  • For a extra richer dish, you should utilize butter as an alternative of oil. 
  • I’ve used gentle cream having 25% milk fats within the recipe. If utilizing heavy cream or whipping cream, add ¼ cup. 
  • The proportions of spices are excellent for this recipe. Don’t improve or lower the quantity of spices.
  • The malai paneer recipe could be halve or doubled.

Diet Info

Malai Paneer

Quantity Per Serving

Energy 602 Energy from Fats 495

% Every day Worth*

Fats 55g85%

Saturated Fats 26g163%

Polyunsaturated Fats 1g

Monounsaturated Fats 14g

Ldl cholesterol 116mg39%

Sodium 635mg28%

Potassium 138mg4%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 3g3%

Protein 19g38%

Vitamin A 472IU9%

Vitamin B1 (Thiamine) 0.03mg2%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 0.2mg1%

Vitamin B6 0.1mg5%

Vitamin B12 0.1µg2%

Vitamin C 5mg6%

Vitamin D 0.2µg1%

Vitamin E 6mg40%

Vitamin Okay 4µg4%

Calcium 638mg64%

Vitamin B9 (Folate) 13µg3%

Iron 0.4mg2%

Magnesium 10mg3%

Phosphorus 38mg4%

Zinc 0.2mg1%

* % Every day Values are based mostly on a 2000 calorie weight loss program.

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This Malai Paneer submit from the archives first printed in Might 2014 has been republished and up to date on 24 July 2022.

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