Malai Paneer :
Malai Paneer, as the title recommends, it’s a paneer curry arranged in a new milk cream-based wealthy and fiery gravy where almond and cashew nut paste brings in a wealthy surface whereas dried fenugreek leaves bring a subtle but unequivocal flavor. Whether you are facilitating a party at a domestic or fair looking for simple recipes with paneer to have a tasty speedy Indian supper, it’s an idealize choice to fulfill your longing for something fiery however creamy.
Certainly! Malai Paneer is a scrumptious and rich Indian dish including paneer (cottage cheese) cooked in a wealthy and flavorful malai (cream) based sauce. Here’s a straightforward recipe for Malai Paneer:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3 servings
Ingredients:
| 150 gms (5 oz) Paneer (cottage cheese) |
| 1/4 cup Malai (fresh cream) |
| 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves) |
| 1 medium Onion, finely chopped |
| 4 Almonds |
| 4 Cashew Nuts |
| 1/2 teaspoon ground Ginger |
| 2-3 cloves Garlic, crushed |
| 1/4 teaspoon Garam Masala Powder |
| 1/8 teaspoon Turmeric Powder |
| 1 teaspoon Red Chilli Powder |
| 1 teaspoon Coriander Powder |
| 2 tablespoons + 1 tablespoon Oil |
| Water |
| 1 tablespoon finely chopped Coriander Leaves |
| Salt |
How to Make Malai Paneer?
1. Crush cashew nuts and almonds in the little bump of a blender processor until smooth powder. Exchange it to a little bowl and blend it with 2 tablespoons water to make a dry fruit paste.
2. Cut paneer into 1.5-inch long and 0.5-inch thick strips or into 0.5-inch thick triangles. Warm 2 tablespoons oil in a non-stick dish over medium fire. Shallow sear paneer triangles or strips until its edges turn light brown. Deplete and exchange to a plate.
3. Warm the remaining 1-tablespoon oil in the same skillet over medium fire. Include finely chopped onion and sauté until it turns light brown. It will take approx. 1-2 minutes. Include ground ginger and pulverized garlic, sauté for a minute.
4. Include ruddy chili powder, turmeric powder, coriander powder, and salt; mix and sauté for approx 30 seconds.
5. Include dry-fruit paste (arranged in step 1) and sauté for a minute.
6. Include 1/2 cup water and bring the blend to a boil.
7. When the blend begins bubbling, decrease the fire to moo and include paneer, garam masala powder and dried fenugreek leaves.
8. Blend and cook for 3 to 4 minutes. Include 1/4 cup of new cream over it.
9. Blend cream with curry and cook for a miniature or small less. Do not cook for long time after including cream since it sours if cooked more.
10. Turn off the fire and exchange arranged malai paneer for a serving bowl. Embellish with new coriander leaves and serve hot.
Tips and Variations:
- If you like more gravy, at that point include more water in step 6 and cook until you get the desired consistency. Be that as it may, make beyond any doubt that paneer cubes are included as it were towards the conclusion of cooking.
- Add bubbled green peas along with paneer in step 7 to make yummy malai peas paneer.
- Do not cook for more than a diminutive or on a tall fire after including new cream, something else cream may curdle.
- Add 1 cup of new green methi leaves in step 5 to make scrumptious and healthy methi malai paneer.
Taste: Mild spicy and creamy.
Serving Ideas: Savor this carefully fiery curry with any Indian bread like butter naan or onion paratha or butter kulcha.