Malai paneer recipe – sweet, melt in your mouth Easy and quick creamy paneer recipe and also restaurant style.
Paneer cubes taste similar to Malai paneer tikka. However, if you have the paneer ready the entire malai paneer recipe is done in a saucepan and flat for 20 minutes. Just add a few minutes to chop the onions and crush the ginger-garlic. So you have a whole dish ready in 25 minutes. One of the best and fastest paneer recipes.
I paneer at home the night before, every time I cook a paneer dish. I avoid buying paneer from the outside. This dish would go very well as a starter or as a mocktail / cocktail. Since we are chapati and rice people at home, I served this malai breading with chapatis and an onion-lemon salad and a cucumber-carrot salad.
This malai paneer dish is semi-dry and has a nice humidity due to the cream. I used amul cream here. If you live outside India, you can use any good quality 25% to 30% low fat cream. the ingredients are easy to obtain, with the exception of kasuri methi. Simply skip the kasuri methi if you don’t have it, or replace it with a pinch of fenugreek seed powder.
The speed and ease of this recipe made me try it without hesitation… .. And it’s good I made this recipe. This is a recipe for keeping. Another recipe in my basket, which I can make when we have unexpected guests or parents.
I halved the recipe and cut the ridiculous proportions of oil in the recipe and increased the proportion of cream. Adding the amount of spice that suits us and doesn’t make it spicy or tangy. Kasuri methi is not added in the original malai paneer recipe. To give the dish a nice aroma and flavor, I added these dried fenugreek leaves.
Serve the hot malai paneer garnished with a few chopped coriander leaves, as a starter or with chapatis, phulkas or naan.
Also Read: Matar Paneer (Cooker And Instant Pot)
▢ 100 to 125 grams Paneer (cottage cheese)
▢ 0.25 cup cream – 25% to 30% low fat cream
▢ 0.38 or 0.5 teaspoon ground coriander
▢ 0.25 teaspoon of Kashmiri red chili powder or deggi mirch or 1/3 teaspoon of red chili powder
▢ 0.13 teaspoon of turmeric powder
▢ 1 tablespoon of oil
▢ 0.38 cup finely chopped onion – about 1 medium to large onion
▢ 0.5 teaspoon of ginger and garlic paste or ½ inch of ginger + 2 to 3 small to medium garlic cloves crushed into a fine paste in a mortar and pestle
▢ 0.06 teaspoon of Garam Masala powder
▢ 0.06 or 0.13 teaspoon crushed kasuri methi (dry fenugreek leaves) – if the kasuri methi leaves are too bitter, just add a pinch, (optional)
▢ salt as needed
Preparation for Malai Paneer recipe
- Start with cutting the paneer into cubes and set aside.
- Finely chop the onion.
- In a mortar-pestle, peel and crush the ginger-garlic into a fine paste.
Making Malai Paneer
- Heat 2 tablespoons of oil in a pan. Add the onions.
- Keep stirring while the onions are sautéing for an even browning.
- Sauté until the onions turn golden.
- Then add the ginger-garlic paste. Sauté until the raw aroma of the garlic ginger is gone. About 20 to 30 seconds.
- Add the coriander powder, red pepper powder and turmeric powder over low heat.
- Stir and sauté the spice powders for a few seconds. Make sure you don’t burn them.
- Then add the paneer cubes. Over low heat, gently sauté and stir the paneer cubes until coated with masala.
- Add the cream and continue to stir gently until the cream coats the paneer cubes.
- Cook about 2 to 3 minutes after adding the cream. Season with salt and stir.
- Finally, sprinkle over the crushed kasuri methi and garam masala. Stir gently.
- Garnish with a few cilantro leaves and serve the malai paneer hot as a starter or with naan, rotis, chapatis or bread.