About Malai Paneer
I have adapted this Malai Paneer from the cookbook ‘1000 Great Indian Recipes – The Ultimate Book of Indian Cuisine’ and modified it as per me and my family’s preferences. While I was reading through the recipe in this book, it stuck with me as I felt it was too quick and easy paneer dish that came from the restaurant chefs. The quickness and ease of this specific recipe of Malai Paneer made me try it at home, without a second thought. And I’m glad I made it and created my version of it which is actually a recipe for keeps. I added one more signature way of making a popular dish in my kitty, which I could refer to whenever I had unexpected guests or relatives. The same goes for you too. Whenever I am making a paneer dish at home, I usually make it with the paneer that is also made at home the night before. I avoid buying it from the market. Same goes for this Malai Paneer as well. I suggest you refer to this How To Make Paneer post of mine and make it at your home too. Once you get used to homemade paneer, you too will never head out to purchase it. For this Malai Paneer, I halved the recipe, reduced the ridiculous proportion of oil and increased the proportion of cream from what was mentioned in the cookbook. Also, added the quantity of spices which suited us and did not make the dish unbearably hot. In the original recipe, dry fenugreek leaves were not added. However, I added it in my version to give the dish an added aroma and flavor.
More On The Recipe
The paneer cubes in this Malai Paneer have a similar taste like that of the Malai Paneer Tikka. However, this entire dish is made in a pan and in flat 20 minutes, if you have the paneer ready, unlike the tikka which is marinated and grilled. Just add a couple of minutes, which you will require to chop the onions and crush the ginger-garlic. If you add this time as well, it’s going to be a total of 25 minutes. Isn’t it one of the best dishes in the quickest possible way?! This Malai Paneer has a semi dry consistency and a nice moistness due to the cream. I have used light cream in this recipe. If you’re outside India, you can use any good quality cream with 25% to 30% milk fat. The rest of the ingredients are easy to get, except for the dried fenugreek leaves or kasuri methi. So, if you’re facing trouble in sourcing it, skip it. The Malai Paneer is an apt choice for a sumptuous starter or mocktail/cocktail snack. Since, we at home, are mostly roti and rice people, I serve it with that only along with a side of onion-lemon salad or cucumber-carrot salad. You can even garnish it with chopped coriander leaves before serving and relish it with phulka or naan as well. Make this dish for a large number of people by simply doubling the recipe.
How to make Malai Paneer
Make Masala
- Heat 2 tablespoons oil in a pan or a small kadai/wok. Add ¾ cup finely chopped onions.
- Sauté the onions on low or medium heat, till they start to turn golden.
- Then, add 1 teaspoon ginger-garlic paste and sauté for about 15 to 20 seconds or till the raw aroma of ginger-garlic goes away. By this time all the onions would also have browned. Make sure you don’t burn the onions as this will give a bitter taste in the dish.
- Lower the heat and add these spice powders:
¾ or 1 teaspoon coriander powder ½ teaspoon Kashmiri red chili powder ¼ teaspoon turmeric powder
Stir and sauté the ground spices for a couple of seconds without burning it.
Make Malai Paneer
- Stir well and then add 250 grams paneer, cut into cubes. On low heat stir and sauté for 1 minute till the masala coats the paneer well. Do not cook the paneer for more time at this point. 6. Add ½ cup light cream (or cream with 25% milk fat). Gently stir to mix and sauté till you see oil leaving the sides or the cream has coated the paneer cubes. Just cook for about 2 to 3 minutes after you add the cream. Also, add salt after you add the cream.
- Switch off the heat and sprinkle ⅛ or ¼ teaspoon crushed kasuri methi and ⅛ teaspoon garam masala powder. Stir to mix gently.
- Serve Malai Paneer hot garnished with some chopped coriander leaves, as a starter or with phulka, roti or naan. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kadai Paneer Recipe (Restaurant & Homestyle) Paneer Bhurji Recipe (Punjabi Style) Tawa Paneer Paneer Do Pyaza Recipe (Restaurant Style) This Malai Paneer post from the archives first published in May 2014 has been republished and updated on 24 July 2022.
