This one is my brother’s favorite. He absolutely loves paneer and especially if it has a little hint of sweetness in it. The best part of this recipe is that it is super simple and takes hardly 20 minutes to cook.
Ingredients:
Paneer: 250gm,
Fresh Cream/Malai: 1 cup, (I have used malai of full cream milk)
Soaked almond, and cashew (Soaked in milk)
1 medium-size onion
Salt, Sugar, cumin seeds, asafoetida, dry coriander powder, red chili powder
Kasoori Methi,
Turmeric (optional)
Cooking Time: 20 minute
Recipe:
Grind the soaked almond and cashew to a coerced paste or fine paste(depends on your taste palate). If you like the texture in your gravy, then don’t make the paste too smooth. Fine chop the onion and cut the paneer in rectangular cubes.
Heat the oil in a pan. Once the oil is hot put asafoetida and cumin seeds after the cumin seeds start to splutter put the chopped onion in the pan. Fry it properly and let the onion turn slightly pink. Put a spoonful of coriander powder, half a spoon haldi, salt as per your taste, 1/4th teaspoon of sugar, chili powder as per your taste. Once you start to get the aroma from the fried masalas, pour the malai in the pan. Let it cook for 3 to 4 minutes.
The gravy gets cooked within 5 minutes. Put the paneer cubes in the gravy and sprinkle kasoori methi in it. Cover the vessel for 15 minutes after taking it off from the heat. Malai panner is ready to be served with either hot rice or chapati.
Pro Tips:
Make sure the malai is fresh and homemade as it adds a beautiful aroma to the dish. You can skip turmeric. Don’t cook the gravy for too long as it would start releasing all the fat sue to fresh malai. Change in the texture of the paste of dry fruits can completely change your dish and it gives you a freedom to play with the dish.
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