Malai Paneer or Paneer Makhani is the most important dish on any north indian restaurant menu. Infact, this is loved by any vegetarian or non vegetarian foodie. This recipe of Malai Paneer is the most important dish in punjabi cuisine and loved by almost every Indian across the world. You can serve this with all kinds of breads like lachha parantha, garlic naan, tandoori roti or tawa chapati. This recipe has a scrumptious gravy with rich flavours of tomatoes, garlic, onion, cashew and cream with a very subtle sweetness to the makhani gravy.
Let’s get ready for utterly delicious Malai Paneer.
PREPARATION TIME: 15 mins COOKING TIME: 30 mins
- Fresh Paneer (Cottage Cheese) – 200 gm diced in medium sized cubes.
- Onion – 1 medium size diced in small cubes.
- Tomatoes – 2 medium sized chopped
- Cashew Kernels – 1/2 cup
- Fresh Cream – 2 table spoon
- Sugar or Honey – 1 teaspoon
- Garlic – 3-4 cloves
- Cumin seeds – 1/2 teaspoon
- Cinnamon – Small Stick
- Pepper – 5-6 seeds
- Cloves – 4
- Black cardamom – 1 big
- Coriander powder – 1 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Green Chillies – 1/2 teaspoon finely chopped
- Desi Ghee/Butter – 3 teaspoons
- Coriander leaves for garnishing
- Salt to taste
Method to Cook:
Firstly, soak the cashew kernels in warm water. Meanwhile, we will cook the gravy. For this, take a wok. Add desi ghee or butter. Once this is heated a bit, add cumin seeds. Then add garlic cloves, green chillies and all the whole spices: cardamom, cinnamon, cloves and pepper. Saute a bit. Add onions and saute till they become translucent.
Then add chopped tomatoes to it. Saute well. Once a thick paste forms. Put the gas off. Let the mixture to cool down for sometime. After it is cooled down to room temperature, blend this into a puree along with the soaked cashew kernels. If you feel that gravy is not too smooth, it has some whole spices left then blend it again properly or maybe filter it once to get the smooth buttery puree. Then put this puree into same wok and saute well. Add salt to taste, turmeric powder, and coriander powder. Add some water to it and cover it with a lid. Let it cook on simmer flame for few minutes.
For the gravy, once you notice that the masala starts to leave ghee from the sides, water is lost and the consistency of the gravy is thick enough to indulge paneer cubes, you know it is cooked well. Then add sugar or honey as per availability. Add fresh cream and saute the gravy well. Then add paneer. Saute well for few minutes and it is done!
Garnish the Malai Paneer with coriander leaves and serve hot mixed with any indian bread or even rice. If you want, you can use the fresh cream as garnishing as well.
Note: If you like this recipe, please try other similar recipes as well: