Malai paneer is a delicious rich paneer recipe in a creamy white gravy. The gravy is made with onions, cashews, whole spices, milk, and cream. The khoya/mawa adds a delicious malai and creamy flavor. I don’t use any spice powders in this recipe because that helps keep the white malai color in the gravy! All the spices, onions, chili, and cashews add so much flavor that no spice powders are needed. Pair it with your favorite bread like naans or paratha and it's such a treat! Add dal makhani to make it a feast that will make everyone a fan!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 15-20 mins

Cooking Time: 15-20 mins

Total Time: 35-45 mins

Ingredients: 

• 1.5 tsp ghee

• 1 tbsp vegetable oil

• 1 small bay leaf

• 1.5 tsp Coriander seeds

• 1 tsp Cumin seeds

• 1 Cardamom pod

• A tiny piece of Cinnamon, like the size of a green pea

• 1 cup roughly chopped red Onion

• 1-2 Green chili

• 1/4 cup Cashews

• 1.5 tbsp Ginger paste or 1 inch ginger chopped

• 3-4 cloves of Garlic chopped, or 1.5 tbsp garlic paste

• 1-2 tsp Salt as per taste

• 1/2-1 tsp Sugar as per taste

• 1/4 tsp Pepper

• 3/4-1 cup Whole Milk 

• 1/3 cup water

• 1 tbsp khoya/mawa

• 12-15 oz cubed Paneer

• 1/3-1/2 cup Heavy/Light Cream 

• 1.5 tsp Kasturi methi 

Directions: 

1. In a pan on low-medium heat, add ghee and oil.

2. Once warm, add coriander seeds, cumins seeds, cardamom, cinnamon, and bay leaf, and let it crackle for 2-3 mins.

3. Add chopped onions and green chili and cook on low for 3-5 mins till it becomes translucent and starts to brown lightly. You don’t want it to brown too much.

4. Add garlic and ginger and cook it for 3-4 mins till it’s fragrant.

5. Add cashews and cook for 2-4 mins.

6. Add salt, pepper, sugar, khoya, milk, and water and cook it on low- medium heat. Cook while stirring frequently so that the milk doesn't separate. Cook for 5-7 mins, till the khoya, melts and the milk should boil and thicken slightly.

7. Let it cool and then blend it till completely smooth.

8. Transfer the smooth paste to the pan again and cook on low heat.

9. Crush Kasturi methi in your hands and add it to the paste and mix.

10. Add cream and paneer cubes and mix well.

11. Let it cook for 4-6 mins on low heat and simmer slightly.

12. Garnish with some crushed Kasturi methi and serve hot.

13. Serve with your favorite Indian bread like paratha, naans, etc.

Notes/Tips:

• Don’t skip the khoya- it adds the malai flavor!!

• If you want, you can pan fry the paneer cubes but I like it just the way it is.

• Add the paneer at the end and let it cook for the last 3-5 mins, keeping it soft and preventing it from becoming chewy.

• Keep stirring in the beginning when you add the milk so it doesn’t separate.

• I like to use a mixture of ghee and oil for the flavor depth.

• Don’t over-brown the onions to keep the white malai color.