Craving a luxurious, melt-in-your-mouth paneer curry that still feels homey?
This Malai Paneer—cubes of fresh paneer bathed in a creamy, cashew-onion-tomato gravy—does exactly that. Rich with malai (cream) and warming spices, it’s the ideal side dish for chapatis, rotis, or even jeera rice.
Ready in under an hour and packed with wholesome ingredients, it’s proof that indulgence can also be simple.
A Mughlai Classic, Reinvented for Home Kitchens
Malai Paneer has its roots in North Indian Mughlai cuisine, where cooks prized dairy richness to complement tender meats or vegetables.
Here, we swap out meat entirely for paneer, but keep the same opulent spirit—using full-fat milk cream, cashews, and a bouquet of spices to create a sauce that’s both velvety and deeply flavorful.
No restaurant trip required; you can enjoy this authentic experience right in your own kitchen.
Why You’ll Love This Malai Paneer
- Creamy Indulgence Without Complication: Homemade malai (cream) made from boiled milk takes center stage—no condensed milk or canned creams needed.
- Balanced Spice Profile: Turmeric, chili, cumin, coriander, and garam masala come together to accentuate the creaminess, never overpower it.
- Protein-Rich & Vegetarian: Paneer offers a hearty dose of protein, making this dish as satisfying as it is decadent.
- Make-Ahead Potential: Grind your masala paste in advance and even prepare the malai up to a day ahead—assemble and simmer when you’re ready.
Ingredient Breakdown: Flavor, Texture & Benefits
- Full-Fat Milk (for Malai Cream): Simmered gently to yield a silky cream—this is the luxurious backbone of the curry.
- Onion, Green Chili & Ginger: Build a savory, aromatic base that supports (rather than competes with) the cream.
- Cashew Nuts: When blended into the masala paste, cashews thicken the gravy and contribute subtle nutty richness.
- Tomatoes: Provide tang and body, balancing out the dairy’s heavy richness.
- Spice Blend:
- Turmeric Powder: Earthy warmth and vibrant color.
- Red Chili & Cumin Powder: Adds gentle heat and smoky depth.
- Coriander Powder: Light citrusy-woody notes.
- Garam Masala: The finishing touch of warmth.
- Kasuri Methi: Dried fenugreek leaves that bring a sweet, slightly bitter aroma.
- Turmeric Powder: Earthy warmth and vibrant color.
- Ghee & Oil: Ghee lends a nutty aroma, while oil ensures even cooking—together they form the perfect fat blend.
- Sugar & Salt: Balance tang, spice, and sweetness for a well-rounded sauce.
- Coriander Leaves: A fresh herbal garnish.
🌿 Vegan Swap: Use firm tofu cubes in place of paneer, replace malai cream with cashew cream, and swap ghee for coconut oil. The result is just as luscious and completely plant-based.
How It All Comes Together: Step-by-Step Narrative
- Prepare the Malai Cream:
- Boil full-fat milk in a heavy-bottomed pan. As the milk simmers, a creamy layer (malai) will form on the surface.
- Gently skim off this malai—layer by layer—until you’ve collected enough. Set aside to cool, then grind into a smooth paste. This homemade cream is the heart of our curry.
- Boil full-fat milk in a heavy-bottomed pan. As the milk simmers, a creamy layer (malai) will form on the surface.
- Build the Masala Paste:
- In a pan, heat oil and sauté finely chopped onions, green chilies, and ginger until the onions turn translucent.
- Add cashew nuts and cook until they lightly brown—this helps eliminate any raw taste.
- Stir in chopped tomatoes and cook until the tomatoes break down, about five minutes.
- Allow the mixture to cool slightly, then blend into a smooth, golden paste using a splash of water if needed.
- In a pan, heat oil and sauté finely chopped onions, green chilies, and ginger until the onions turn translucent.
- Cook the Malai Paneer:
- In a clean pan, heat a mix of ghee and oil. Add turmeric, chili powder, cumin powder, coriander powder, garam masala, and salt. Briefly roast these spices until they bloom.
- Add the masala paste, stirring to coat every bit in the fragrant spice blend. If the paste clings too much, use a little water to deglaze and incorporate any leftover bits.
- Simmer for about 5 minutes so the raw tomato-onion flavors mellow out.
- Stir in the fresh malai cream, mixing gently so it melds seamlessly into the gravy.
- Add sugar and a splash of water to adjust consistency, then simmer for another 5 minutes—watch the curry turn into a silky, pink-tinged sauce.
- Gently fold in paneer cubes, sprinkling kasuri methi on top. Cover and let it cook on low heat for 5 minutes, allowing the paneer to absorb all that creamy goodness.
- In a clean pan, heat a mix of ghee and oil. Add turmeric, chili powder, cumin powder, coriander powder, garam masala, and salt. Briefly roast these spices until they bloom.
- Garnish & Serve:
- Once the curry is thick and aromatic, turn off the stove. Ladle it into a serving dish and garnish with freshly chopped coriander leaves.
💡 Pro Tip: For a silkier cream, skim off only the thickest layer of malai after simmering milk—reserve thinner layers for another recipe.
What Goes Along
- Soft Chapatis, Rotis, or Parathas: Perfect for scooping up the cream-laden gravy.
- Jeera Rice or Peas Pulao: The mild flavors of cumin-scented rice balance the richness.
- Cucumber Raita or Kachumber Salad: A cooling, crunchy counterpoint that brightens each bite.
How to Serve
Serve Malai Paneer piping hot in a shallow bowl. Offer accompaniments—freshly made chapatis or a platter of warm rice—so that every guest can soak up the silky sauce. A side of cucumber raita or yogurt salad will keep the meal feeling light and refreshing.
Packing & Make-Ahead Tips
- Advance Malai Harvest: Skim malai from simmered milk up to a day ahead; refrigerate in an airtight container.
- Masala Paste Prep: Make your onion-cashew-tomato paste one day in advance; store covered in the fridge.
- On-the-Day Assembly: On cooking day, simply roast spices, add paste, stir in malai, and drop in paneer. This cuts active cooking to under 15 minutes.
- Lunchbox-Friendly: Pack the curry and bread or rice separately; reheat the curry gently in a microwave or stovetop before combining.
- Storage: Keeps in the fridge for 2–3 days. Reheat on low heat, stirring occasionally, adding a splash of water if the gravy thickens too much.
Party & Bulk Preparation
For a gathering, double or triple ingredient quantities—but cook in batches so the gravy sets correctly each time. Use a heavy-bottomed pot to maintain even heat.
Since this curry develops flavor as it cools slightly, you can simmer it, then keep it on a warming tray to serve later. Paneer can be added just before guests arrive to maintain its soft texture.
Malai Paneer
Description
Malai Paneer features fresh paneer cubes simmered in a creamy gravy made from homemade malai (skimmed cream), cashew-onion-tomato paste, and aromatic spices. This rich, vegetarian curry pairs beautifully with chapatis, rotis, or jeera rice, and makes a luxurious yet simple side dish for any meal.
Ingredients
Instructions
Prep Work
-
Separate and Grind Malai
After boiling full fat milk, collect the thick malai cream that forms on top and grind it smooth
-
Chop Onion, Green Chilli
Finely chop the onions and green chilies for the masala paste -
Prep Ginger and Cashews
Roughly chop ginger; keep cashew nuts ready for sauté -
Chop Tomatoes
Chop tomatoes into small pieces to cook down easily
Method
-
Prepare Masala Paste
Heat oil in a pan and add chopped onions, green chilies, ginger, and cashew nuts. Sauté until the onions turn translucent.
Add chopped tomatoes and sauté for 5 minutes more. Allow the mixture to cool, then transfer it to a mixer jar and grind into a smooth, fine paste.
-
Temper Spices
In the same pan, heat ghee and oil. Add turmeric, red chili, cumin, coriander, garam masala, and salt; stir to combine, then add the ground masala paste. -
Deglaze Pan
Pour a little water into the mixer jar to loosen any paste stuck to the sides, then add that water into the pan to catch any remaining bits of masala. -
Simmer Gravy
Stir everything together and let the gravy simmer gently for about 5 minutes, allowing flavors to meld and raw spice taste to mellow.
-
Add Malai Cream
Pour in the fresh malai cream and stir until it is fully incorporated into the gravy, creating a smooth, creamy sauce. -
Season and Simmer Again
Add sugar and a splash of water, stir well, then let the mixture simmer for another 5 minutes so the flavors come together.
-
Add Paneer and Kasuri Methi
Gently fold in the paneer pieces so they are coated in the creamy gravy. Sprinkle crushed kasuri methi over the top and simmer for another 5 minutes.
-
Garnish
Sprinkle chopped coriander on top of the curry just before serving. -
Serve
Transfer the Malai Paneer to a serving dish and enjoy hot alongside chapathi or any Indian bread of your choice.
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 360kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 15g75%
- Cholesterol 70mg24%
- Sodium 460mg20%
- Potassium 350mg10%
- Total Carbohydrate 12g4%
- Dietary Fiber 1.5g6%
- Sugars 6g
- Protein 18g36%
- Vitamin A 1200 IU
- Vitamin C 5 mg
- Calcium 350 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.