Malai Paneer

This malai paneer is one of my favorite Indian dishes when I want something rich, comforting, and gently spiced. I love how the paneer stays soft and juicy while the creamy white gravy feels luxurious without relying on tomatoes. The flavors are mild, aromatic, and perfectly balanced, making this dish ideal for both special occasions and relaxed home cooking.

Why You’ll Love This Recipe

I enjoy this recipe because it is elegant yet simple to prepare. The gravy is smooth and creamy, the spices are subtle rather than overpowering, and the paneer absorbs all those delicate flavors beautifully. I also like how customizable it is, whether I want it extra creamy or a bit lighter for everyday meals.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For marinating the paneer
250 g paneer, cut into cubes
3 tbsp thick yogurt or hung curd
1 tsp ginger garlic paste
½ tsp garam masala
½ tsp crushed kasuri methi
¼ tsp black pepper
½ tsp salt

For the gravy base
2 tbsp oil
3 green cardamom pods
2 medium onions, sliced
1 inch ginger, chopped
4 garlic cloves, chopped
20 cashews, soaked in warm water for 20 minutes

For the curry
1 tbsp ghee or oil
1 green chili, slit (optional)
½ tsp garam masala
1 pinch nutmeg powder
½ tsp black pepper
¾ tsp salt, or to taste
½ cup water
¼ cup fresh cream

Directions

I begin by mixing the yogurt, ginger garlic paste, garam masala, kasuri methi, black pepper, and salt. I gently coat the paneer cubes with this mixture and let them rest while I prepare the gravy.

I heat oil in a pan and add the cardamom pods. Once fragrant, I add the onions, ginger, and garlic and sauté until the onions turn soft and translucent. I add a splash of water, cover the pan, and cook until everything is completely tender.

I transfer the onion mixture to a blender, add the soaked cashews, and blend until smooth and creamy.

In the same pan, I heat ghee or oil and add the green chili if using. I pour in the blended paste and cook it on low heat, stirring often, until it thickens slightly and loses its raw aroma.

I add water, salt, garam masala, nutmeg, and black pepper, then let the gravy simmer gently for a few minutes.

I lightly pan-fry the marinated paneer in a separate pan until just golden, then add it to the gravy along with fresh cream. I simmer everything together briefly, keeping the curry slightly runny as it thickens while resting.

Servings And Timing

This recipe serves 4 people.
Preparation time is about 10 minutes.
Cooking time is around 30 minutes.
Total time is approximately 40 minutes.

Variations

I sometimes skip frying the paneer and add it directly to the gravy for a softer texture. When I want extra richness, I increase the cream slightly. I also like adding a handful of sautéed mushrooms or a pinch of saffron for a special occasion version.

Storage/Reheating

I store leftover malai paneer in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove with a little water or milk to loosen the gravy. I usually add a spoon of fresh cream just before serving.

FAQs

Is malai paneer very spicy?

I find this dish quite mild. The spices are aromatic rather than hot, and the cream balances everything nicely.

Can I make malai paneer without cream?

Yes, I sometimes replace cream with full-fat milk or extra cashews for a lighter version.

What can I serve with malai paneer?

I love serving it with naan, roti, paratha, or plain basmati rice.

How do I keep paneer soft?

I avoid over-frying it and cook it gently in the gravy so it stays tender.

Can I make this dish ahead of time?

Yes, I often make it a few hours ahead and reheat it slowly, as the flavors develop even more.

Conclusion

Malai paneer is a dish I return to whenever I want something comforting, creamy, and satisfying. I love how its subtle spices and smooth texture create a restaurant-style meal at home with minimal effort. It is a timeless recipe that always feels special on the table.

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