Malai Paneer (White Curry)

Delicious pan-fried paneer served in a creamy white malai curry. It is low on heat but high in flavor and goes well with naan, roti, basmati rice, yellow rice or saffron rice.

Prep Time10

Cook Time30

Total Time40

Servings:

Author: Swasthi

Ingredients

To marinate

250 grams paneer cut to ¾ inch pieces
1 teaspoon ginger garlic paste (or use little ginger and garlic powder)
¼ to ⅓ teaspoon sea salt
¼ cup (60 ml) Greek yogurt (hung curd/ thick yogurt)
½ to ¾ teaspoon garam masala (without chili powder)
½ teaspoon black pepper crushed/powdered
½ teaspoon kasuri methi (dried fenugreek leaves)

To sauté & blend

1 tablespoon (15 ml) oil
2 to 3 small green cardamoms
2 cups (200 grams) yellow onions or shallots sliced (avoid purple & red onions)
¾ inch (10 grams) ginger peeled & sliced
3 to 4 (12 grams) garlic cloves peeled & sliced
¼ cup (40 grams) cashews or blanched overnight soaked almonds (or almond flour)
½ cup (120 ml) cold water or full fat milk

To make the gravy

1 black cardamom (optional)
2 inch cinnamon (optional)
2 cloves (optional)
2 strands mace (optional)
1½ to 2 tablespoon (30 ml) ghee or oil (divided, to temper + fry paneer)
1 to 2 green chili (cut to 2 pieces, omit for no heat)
1½ cups (360 ml) water
½ to ¾ teaspoon sea salt (adjust to preference)
¾ to 1 teaspoon Garam Masala (without chili powder)
½ teaspoon kasuri methi (dried fenugreek leaves)
⅛ to ¼ teaspoon nutmeg fine grated
½ teaspoon black pepper (optional, adjust to taste)
¼ cup (60 ml) heavy cream (adjust to preference)

Instructions

Preparation

Soak cashews in ¼ cup hot water and keep aside until needed.
In a bowl, mix together Greek yogurt, salt, black pepper, ginger garlic paste, kasuri methi and garam masala, Coat the paneer well with the marinade and rest aside. (or up to 24 hours in the refrigerator)
Heat oil in a pan and add the green cardamoms, sliced onions, ginger and garlic. Sprinkle salt and saute for about 7 to 8 mins. Pour ½ cup water and cook covered for 5 to 6 mins.
Cool down and add to a blender. Also add the soaked cashews and cold water or milk. Blend to a super smooth puree. (If your blender can't make a fine puree, strain it.)

How to make Malai Paneer

On a low flame, heat half of the ghee in the same pan. Add black cardamom, cinnamon, cloves, mace and green chili, wait until they begin to sizzle.
Transfer the onion cashew puree along with water. Bring it to a gentle boil on a medium heat. Cover partially and cook on a low heat, for 12 to 13 minutes, until the raw flavor of onions is completely gone. (Keep stirring every 5 mins.)
Meanwhile, heat a non-stick pan with rest of the ghee. Place the paneer pieces and fry them until golden. Turn them to the other sides halfway. Fry until most of the yogurt is cooked through and paneer is golden. (takes about 5 to 6 mins)
When the sauce is medium thick, stir in the garam masala, nutmeg, salt, kasuri methi and black pepper. Cook for 2 to 3 mins, taste test to adjust salt, garam masala and pepper. Turn off the heat.
Mix in the heavy cream and add the fried paneer. (If you use milk to blend, start with only 2 tbsps and adjust)
Garnish with black pepper if you want. Serve Malai paneer with Tandoori roti, Naan, Yellow rice or Saffron rice. If you want you may squeeze some lemon juice before serving.

Nutrition