Malai Paneer Masala
Cuisine: North Indian

Malai Paneer Masala
  1. Paneer 250 gms – cubed and deep fried
  2. 2 big tomatoes
  3. 3 medium sized onions
  4. 1 cup fresh malai
  5. 1 table spoon amul butter
  6. 50 ml milk
  7. 50 ml water
  8. 1 tbsp oil
  9. 2 green chillies
  10. 2 tsp ginger garlic paste
  11. 1/2 tsp whole jeera
  12. 1/2 tsp turmeric
  13. 1/2 tsp red chilli
  14. 1/2 tsp jeera powder
  15. 1/2 tsp saunf powder
  16. 1/2 tsp green cardamom powder
  17. 2 tsp Kashmiri mirch
  18. 1 tsp freshly ground garam masala powder
  19. 1 tsp freshly ground coriander powder
  20. 1 tsp dry roasted kasuri methi
  21. Coriander leaves and slit green chillies for garnishing
  22. Salt to taste

  1. In a pressure cooker add roughly chopped tomatoes, amul butter, ½ cup cream, milk and water.Cover it and cook until 8-10 whistles or till onions are cooked well. Cool it and blend it to make puree.
  2. Now heat oil in a non stick kadhai and add jeera and ginger garlic paste, sauté for a minute now add sliced onions, chopped green chillies, dry masalas, garam masala and cook until onion are cooked and brown in colour.
  3. Blend the onions masala into paste.
  4. Mix tomato puree and onion paste and cook till oil separates. Keep on adding hot water in between for desired consistency of gravy
  5. Add fried paneer cubes, remaining ½ cup cream and allow it to simmer for 7-8 minutes.
  6. Add roasted kasuri methi and garnish with coriander leaves and slit green chillies.
  7. Serve hot with roti, naan, paratha etc.

About the Author
Piyush Wadhwani Piyush Wadhwani