Malai Paneer Recipe - Creamy North Indian Vegetarian Curry with Paneer
Ingredients
- Paneer - 400 grams (sliced)
- Onion - 2 medium (cubed)
- Green Chilies - 2-3 qty (split)
- Cashews - 10-12 qty
- Ginger/Garlic paste - 1 1/2 tsp
- Malai - 1/2 cup
- Cumin Seeds - 1 1/2 tsp
- Whole Black Peppercorn - 5-7 qty
- Coriander Powder - 1 tsp
- Garam Masala Powder - 1/2 tsp
- Dried Methi Leaves (Fenugreek Leaves) - 1 Tbsp
- Salt - 1 tsp
- Cilantro - handful
- Butter/Ghee - 1 tsp
- Oil - 4 Tbsp
- Water - 1/2 cup
Malai Paneer is a rich and comforting North Indian vegetarian dish made with soft paneer slices simmered in a smooth onion-cashew and cream-based sauce. The combination of mild spices, malai, and dried methi leaves gives it a luxurious texture and depth of flavor. Each bite melts in your mouth, offering a perfect balance of creaminess and spice.
Served best with warm rotis, naan, or fragrant basmati rice, Malai Paneer is ideal for both weeknight dinners and festive meals. Whether you’re new to Indian cooking or looking for a restaurant-style recipe to impress your guests, this paneer curry recipe is simple to make yet feels truly indulgent.
Watch our recipe video for step by step instructions on how to make Malai Paneer. We’ve included demonstrations and pro tips to help you out in the kitchen! For our malai paneer recipe calories and nutrition information, see the recipe card below.
Instructions
How To Make Homemade Malai Paneer:
1) Begin by slicing the paneer into ½-inch thick pieces.
2) Heat 1 tablespoon of oil in a frying pan over medium heat. Add the paneer slices and pan-fry until they are golden brown on both sides. Remove from the pan and set aside.
3) In a separate pan, add 2 medium-sized onions (cut into cubes), 1 1⁄2 teaspoons cumin seeds, 5–7 whole black peppercorns, 10–12 cashews, and ½ cup of water. Cook until the onions and cashews are soft.
4) Let the onion mixture cool slightly, then transfer it to a blender or mixer jar. Blend into a smooth paste.
PRO TIP: Add 1–2 tablespoons of water if the paste is too thick.
5) Heat 4 tablespoons of oil in a pan over medium heat. Add 1½ teaspoons of ginger-garlic paste and 2–3 green chilies. Sauté until the raw smell of the ginger and garlic disappears.
6) Add the onion-cashew paste and cook for 2–3 minutes.
7) Add 1 teaspoon coriander powder, ½ teaspoon garam masala, and 1 tablespoon dried fenugreek leaves (methi). Mix well.
8) Add ½ cup of malai (fresh cream). Mix and cook until it starts to bubble.
9) Add the fried paneer pieces and mix well to coat them with the sauce.
10) Finish with a pat of butter or ghee and garnish with chopped cilantro.
11) Serve hot with white rice or roti. Enjoy!
Malai Paneer is a rich and comforting North Indian vegetarian dish made with soft paneer slices simmered in a smooth onion-cashew and cream-based sauce. The combination of mild spices, malai, and dried methi leaves gives it a luxurious texture and depth of flavor. Each bite melts in your mouth, offering a perfect balance of creaminess and spice.
Served best with warm rotis, naan, or fragrant basmati rice, Malai Paneer is ideal for both weeknight dinners and festive meals. Whether you’re new to Indian cooking or looking for a restaurant-style recipe to impress your guests, this paneer curry recipe is simple to make yet feels truly indulgent.
Watch our recipe video for step by step instructions on how to make Malai Paneer. We’ve included demonstrations and pro tips to help you out in the kitchen! For our malai paneer recipe calories and nutrition information, see the recipe card below.
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