Malai Paneer
Malai Paneer, a delightful creation, embodies a semi-dry composition characterized by its creamy texture and gentle infusion of spices. Crafted using tender paneer cubes, finely diced onions, a touch of light cream, an array of aromatic spices, and fragrant herbs, this dish presents an exquisite balance of flavors. Notably, this recipe not only unveils a restaurant-quality offering but also boasts a remarkably straightforward preparation method, requiring only a modest selection of ingredients.
Ingredients
- 250 grams Paneer (Indian cottage cheese)
- ½ cup light cream or 25% to 30% fat cream
- ¾ or 1 teaspoon Coriander Powder
- ½ teaspoon kashmiri red chili powder or deggi mirch or ⅓ teaspoon of any red chili powder
- ¼ teaspoon turmeric powder
- 2 tablespoons oil – any neutral oil
- ¾ cup finely chopped onions – about 1 medium to large onion
- 1 teaspoon Ginger Garlic Paste or ½ inch ginger + 2 to 3 small to medium garlic cloves crushed to a fine paste in a mortar-pestle
- ⅛ teaspoon Garam Masala
- ⅛ or ¼ teaspoon crushed dry fenugreek leaves (kasuri methi) – if the kasuri methi leaves are too bitter, then just add a pinch, (optional)
- salt as required
- 1 tablespoon chopped coriander leaves – for garnish
Instructions
Preparation
- First chop the paneer into cubes and set aside.
- Finely chop the onion.
- Peel and crush the ginger-garlic to a fine paste in a mortar-pestle.
Making Malai Paneer
- Heat oil in a frying pan. Add the onions.
- Keep on stirring while the onions are sautéing, so that there is uniform browning.
- Saute till the onions start turning golden on low to medium-low heat.
- Then add the ginger-garlic paste. Sauté till the raw aroma of the ginger-garlic goes away – takes about 15 to 20 seconds.
- On a low heat add the coriander powder, red chili powder and turmeric powder.
- Stir and saute the spice powders for a couple of seconds. Make sure you don’t burn them.
- Then add the paneer cubes. On a low heat gently mix, sauté and stir for one minute till the paneer cubes are coated with the masala. Do not cook the paneer too much at this step.
- Add cream and and continue to gently stir till the cream coats the paneer cubes well.
- On low heat, cook for about 2 to 3 minutes after adding the cream. Season with salt and stir to mix.
- Lastly sprinkle crushed fenugreek leaves and garam masala. Stir to mix again gently.
- Garnish with chopped coriander leaves and serve Malai Paneer hot as a starter snack or with naan, roti, chapati or bread.
Nutrition
Calories: 602kcalCarbohydrates: 10gProtein: 19gFat: 55gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 116mgSodium: 635mgPotassium: 138mgFiber: 1gSugar: 3gVitamin A: 472IUVitamin C: 5mgCalcium: 638mgIron: 0.4mg
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