Creamy Malai Paneer: Authentic Indian Cottage Cheese Recipe
40 minutes
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About Creamy Malai Paneer: Authentic Indian Cottage Cheese Recipe
Indulge in the rich, creamy texture of authentic Malai Paneer, a beloved Indian dish. This recipe elevates simple ingredients into a restaurant-quality culinary experience, perfect for special occasions or a comforting weeknight meal.Tender paneer cubes simmer gently in a luscious sauce of homemade malai (cream from boiled milk), fragrant spices, and sweet onion. Each bite is a melt-in-your-mouth explosion of subtle yet complex flavors.Serve your homemade Malai Paneer with warm naan bread or fluffy basmati rice for a truly unforgettable Indian feast. This easy-to-follow recipe guarantees delicious results every time.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Malai (optional, or use store-bought):
- 4 cup Milk full-fat milk is recommended for richer malai.
For the Malai Paneer:
- 500 gm Cottage Cheese indian cottage cheese; ensure it's fresh and firm.
- 1 cup Cream cream from boiled milk (see instructions for making homemade malai) or store-bought thick cream.
- 2 tbsp Onion Paste
- 1 tbsp Ginger Paste fresh ginger paste is best; can add 1 clove garlic, for extra flavor., minced
- 1.5 tsp Salt adjust to your taste.
- 1-2 tsp Chili Powder adjust to your spice preference., red
- 1 tbsp Coriander Powder also known as dhania powder.
- 1/2 tsp Turmeric Powder also known as haldi.
- 1/2 tsp Garam Masala
- 2 tbsp Tomato Puree
- 2 tbsp Ghee clarified butter; vegetable oil can be substituted.
- 1/2 tsp Cumin Seeds
For Garnishing:
- 2 tbsp Coriander chopped
Instructions
Prepare the Malai (optional)
- Boil the whole milk in a heavy-bottomed pan over medium heat. Reduce heat to low and simmer gently, stirring frequently to prevent sticking. As the milk reduces, a layer of cream (malai) will form on top. Carefully skim off the malai using a spoon and set aside.
Make the Malai Paneer
- Cut the paneer into 1-inch cubes.
- Heat the ghee in a pan over medium heat. Add the cumin seeds and let them splutter.
- Add the ginger-garlic paste and onion paste. Sauté for 2-3 minutes until fragrant.
- Add the turmeric powder, red chili powder, and coriander powder. Cook for 5 minutes, stirring constantly, until the spices are fragrant and the oil starts to separate.
- Stir in the tomato puree and cook for another 3-5 minutes, until the oil separates again.
- Add the malai and paneer cubes. Stir gently to coat the paneer in the sauce. Add 1 cup of water, bring to a simmer, and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the garam masala. Remove from heat and garnish with fresh coriander leaves.
- Serve hot with naan or rice.
Recipe Notes
Expert Tips for the Best Malai Paneer
- For an extra creamy sauce, use full-fat coconut milk in addition to or instead of the malai.
- Don't overcook the paneer; it should remain soft and tender. Reduce the cooking time if necessary.
- Adjust the amount of red chili powder to your preferred level of spiciness.
- For a richer flavor, marinate the paneer cubes in a mixture of yogurt and ginger-garlic paste for 30 minutes before cooking.
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Recipe Nutrition
Calories: 158kcalCarbohydrates: 5gProtein: 14gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 855mgSugar: 5g
Hem Lata Srivastava
Articles: 200
3 Comments
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Looks incredible! Thanks for the details.
This looks incredible! I need to try it.
Such a tasty dish! Thanks for the recipe.