Dear readers, paneer (Cottage cheese) is something that we try to add to our diet daily. It is a wonderful source of protein and there are so many dishes we can prepare from this. My kids love it, paneer paratha is there go-to food option.
This one is my brother’s favorite. He loves paneer 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 almonds, and cashews (Soaked in milk)
1 medium-sized 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 (depending on your taste palate). If you like the texture of your gravy, then don’t make the paste too smooth. Fine-chop the onion and cut the paneer into 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 of 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 masala, pour the malai into 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 will start releasing all the fat due to fresh malai. Change in the texture of the paste of dry fruits can completely change your dish and it gives you the freedom to play with the dish.
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