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–+ servings
Creamy Malai Paneer Recipe

Malai Paneer

This recipe features paneer fried to golden perfection, then added to a rich, creamy gravy made with onion, cashew, yogurt, and a blend of spices like black pepper, cinnamon, nutmeg, and cardamom.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch & Dinner, Main Course
Cuisine Indian
Servings 4
Calories 158 kcal

Ingredients
  

  • 200 Grams Paneer / Indian Cottage Cheese
  • 4 tbsp Onion paste
  • 4 tbsp Cashew Paste
  • 1 tbsp Ginger Garlic Paste
  • 1.5 tsp Coriander Powder
  • 2 tbsp Yogurt
  • 1 tsp Green chilli paste
  • 1 tsp Black pepper powder
  • .25 tsp Nutmeg Powder
  • .25 tsp Cinnamon Powder
  • .25 tsp Mace Powder
  • 4 tbsp Double Cream / Full Cream
  • 1.5 tsp salt
  • 1/3 tsp Cardamom Powder
  • 1 tsp Fenugreek Leaves / Kasuri Methi
  • .5 tsp Garam Masala Powder
  • 4 tbsp Oil

Instructions
 

  • Heat 2 tablespoon oil in a pan and add onion paste and sauté. Add cashew paste, ginger garlic paste and sauté till raw smell fades. 
  • Add coriander powder and yogurt and mix. Add water now and let it cook for few minutes. 
  • Add green chilli paste and mix. Add black pepper powder, cinnamon and nutmeg powder and mix.
  • Add cream, salt, mace powder and kasuri methi and mix. Add cardamom powder and mix again. Let it cook for 3-4 minutes and switch off the heat. 
  • Heat another pan and add rest of 2 tablespoon oil to it. 
  • Cut the paneer into pieces of your desired shape. Add them into the pan and shallow fry till they are golden on both sides.
  • Add these paneer pieces to the gravy and mix well. 

Notes

1. Soften the Paneer: If using store-bought paneer, soak the pieces in warm water for 10-15 minutes before frying to keep them soft and tender.
2. Cashew Paste: For a smoother gravy, soak cashews in warm water for 15-20 minutes before blending. This helps achieve a creamier texture.
3. Balancing Yogurt: Whisk the yogurt before adding it to the gravy to avoid curdling. You can also bring the gravy to a lower heat when mixing yogurt to maintain a smooth consistency.
4. Creamy Texture: Don’t skip the cream—it adds a luxurious richness. If you want a lighter version, you can reduce the amount or use milk, but cream provides a velvety finish.
5. Layering Flavors: Toast the kasuri methi in a dry pan before adding it to the gravy. This releases its aroma and enhances the dish’s complexity.
6. Even Frying: Shallow-fry the paneer on medium heat. High heat can make it tough, so patience here ensures a golden crust with a soft interior.
7. Resting the Gravy: After cooking, let the dish sit for a few minutes before serving. This allows the paneer to absorb the flavors from the gravy.

Nutrition

Nutrition Facts
Malai Paneer
Amount Per Serving
Calories 158 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 1mg0%
Sodium 890mg39%
Potassium 95mg3%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 10IU0%
Vitamin C 2mg2%
Calcium 46mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Malai Paneer, Malai Paneer Recipe