Malai Paneer

If you are looking for a creamy paneer side dish for roti/naan/chapati then this recipe is the best option. It just needs about 10-15 minutes overall to prepare and tada ! I had made fresh cream using the malai from boiled milk for the past 4-5 days and kept it in fridge. I also prepared a batch of fresh paneer so i thought i will give it a try today. Here is the detailed recipe with step wise pictures. Do try it out and share your thoughts - Happy Cooking 😃😃😃


1 tsp garam masala powder
1 bay leaf
200 gms cubed paneer
1/2 cup fresh cream
1 cup milk
1/2 cup of chopped coriander leaves
2 medium sized onions
1 green chilli
1 tsp chopped ginger
4 garlic pods
2 tsp cooking oil
1 tsp crushed kasoori methi leaves (dried fenugreek leaves)
Salt to taste
1/2 water or as required


In a mixer jar, add roughly chopped onions, green chilli, ginger garlic.

Blend to a smooth paste by adding little water.

Heat a wok or a non-stick pan and add oil. When oil gets warm add bay leaf.

After few seconds, add ground onion paste and let it cook on medium flame for 7-8 minutes.

Then add milk on low flame to avoid curdling. Let it cook for about 3-4 minutes.

Meanwhile, heat a pan and fry paneer cubes with little bit of oil till it turns light brown.

Tip: If you are using paneer from the freezer then thaw them or add them to warm water for about 10 minutes before frying on the pan. This makes sure paneer is not so hard.

Add fresh cream and mix well.

 Add salt.

Add a tsp of garam masala powder.

After 2-3 minutes on low flame, add fried paneer cubes.

Add crushed kasoori methi leaves.

Cook further for about 2 minutes on medium flame or until desired consistency is achieved.

Tada! yummy malai paneer gravy is ready. It tends to thicken as it cools down.

Serve it hot with roti or chapati or naan.


Popular Posts