Malai Paneer Recipe 

By Fiza Khan

150 gms (5 oz) Paneer (cottage cheese)

1/4 cup Malai (fresh cream)

1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

1 medium Onion, finely chopped

4 Almonds

4 Cashew Nuts

1/2 teaspoon grated Ginger

2-3 cloves Garlic, crushed

1/2 teaspoon Garam Masala Powder

1/8 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

2 tablespoons + 1 tablespoon Oil

Water

1 tablespoon finely chopped Coriander Leaves

Salt

Directions:

1. 

   Soak cashew nuts and almonds in hot water for 20 minutes and grind them with 2 tablespoons water to make a smooth dry-fruit paste.
2. 

   Cut paneer into 1.5-inch long and 0.5-inch thick strips or into 0.5-inch thick triangles. Heat 2 tablespoons oil in non-stick pan over medium flame. Shallow fry paneer triangles or strips until its edges turn light brown. Drain and transfer to a plate.
3. 

   Heat remaining 1-tablespoon oil in same pan. Add finely chopped onion and sauté until light brown. It will take approx. 1-2 minutes on medium flame. Add grated ginger and crushed garlic, sauté for a minute.
4. 

   Add red chilli powder, turmeric powder, coriander powder and salt; stir and sauté for approx 30 seconds.
5. 

   Add dry-fruit paste (prepared in step 1) and sauté for a minute.
6. 

   Add 1/2 cup water and let mixture boil over medium flame.
7. 

   When mixture starts to boil, reduce flame to low and add paneer, garam masala powder and dried fenugreek leaves.
8. 

   Mix and cook for 3 to 4 minutes. Add 1/4 cup fresh cream over it.
9. 

   Mix cream with curry and cook for a minute or little less. Do not cook for long time after adding cream because it curdles if cooked more.
10. 

    Turn off the flame and transfer prepared malai paneer to serving bowl. Garnish with fresh coriander leaves and serve hot.

Tips and Variations:

• If you like more gravy, then add more water in step-6 and cook until you get desired consistency. However, make sure that paneer cubes are added only towards the end of cooking.
• Add boiled green peas along with paneer in step-7 to make yummy malai peas paneer.
• Do not cook for more than a minute or on high flame after adding fresh cream, otherwise cream may cuddle.
• Add 1-cup fresh green methi leaves in step-5 to make delicious and healthy methi malai paneer.

Taste: Mild spicy and creamy.

Serving Ideas: Savor this delicately spicy curry with any Indian bread like butter naan or paneer kulcha.