Paneer Malai Curry

          Paneer Malai Curry is a rich and creamy gravy recipe. So check out this delicious and aromatic curry which is simply divine. So comforting and a soul satisfying meal experience. It is prepared with yoghurt, cashew paste, cream, kasuri methi and a special ground masala. 

          This is my version of this aromatic dish that is influenced by Mughlai cuisine and is very popular  in most of the Indian restaurants. It is a perfect party recipe and is apt for special occasions. It goes well with jeera rice, plain biryani, tandoori roti, naan or chapatti. So do give it a try by following an easy step by step pictorial recipe to prepare this absolutely amazing dish.

Dry roast & grind - 

• 4-5 dry red chilies
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. coriander seeds
• 1/2 mace
• 4-5 green cardamom

Other ingredients - 

• 150 gms. paneer cubes
• 2 tbsp. oil
• 2 tbsp. butter
• 2 green chilies, slit
• 1 tsp. ginger, grated
• 1 small capsicum, chopped
• 1 tomato, chopped
• 2-3 tbsp. cashew paste
• 1/2 cup yoghurt
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/3 cup fresh cream
• salt to taste
• 3/4 cup water
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

          Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder and keep aside. 

          In a bowl, mix together the cashew paste and yoghurt. Keep aside.

          Heat 2 tbsp. oil in a pan. Sauté the paneer slightly and then immediately transfer into a bowl containing lukewarm water. 

           In the same oil, stir fry the ginger and green chilies for a minute. Then add the capsicum and sauté for a minute again. Then add the tomato along with a pinch of salt and sauté further for a minute. Keep aside.

          Into the same pan, add the butter and sauté the onion along with a pinch of salt till translucent.

          Now add the ginger-garlic paste and sauté for a minute. Then add the cashew-yoghurt mix and sauté till the oil separates.

          Add the fresh cream, followed by water, salt and the fried ginger-green chilies-tomato-capsicum. 

          Give it a mix and add 1 tbsp. of the powdered dry spices. Bring it to a slight boil and add the kasuri methi and the fried paneer. Combine everything well and switch off the flame. 

           Garnish with coriander leaves and enjoy with pulao, fried rice, steamed rice, naan, kulcha, tandoori roti, paratha or just plain chapatti.

Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder & keep aside. 

         In a bowl, mix together the cashew paste & yoghurt. Keep aside.

                   Heat 2 tbsp. oil in a pan. Sauté the paneer slightly.

               Immediately transfer into a bowl containing lukewarm water. 

         In the same oil, stir fry the ginger & green chilies for a minute. 

                       Then add the capsicum & sauté for a minute again.

Add the tomato and a pinch of salt & sauté further for a minute. Keep aside.

Into the same pan, add the butter & sauté the onion along with a pinch of salt till light translucent.

                     Add the ginger-garlic paste and sauté for a minute. 

Then add the cashew-yoghurt mix & sauté till the oil separates.

                          Add the fresh cream, 

followed by water, salt

                       and the fried ginger-green chilies-tomato-capsicum. 

Give it a mix & add 1 tbsp. of the powdered dry spices. Bring it to a slight boil.

Add the kasuri methi & the fried paneer. Mix everything well and switch off the flame.

                              Garnish with coriander leaves.

Enjoy with pulao, fried rice, steamed rice, naan, kulcha, tandoori roti, paratha or just plain chapatti.