Paneer Malai Curry

Name: Paneer Malai Curry
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 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; 1 tsp. salt or to taste; 3/4 cup water; 1 tsp. kasuri methi, crushed; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - 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.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

Dry roast & grind -
4-5dry red chilies
1 tsp.cumin seeds
1 tsp.fennel seeds
1 tsp.coriander seeds
1/2mace
4-5green cardamom
Other ingredients -
150 gms.paneer cubes
2 tbsp.oil
2 tbsp.butter
2green chilies, slit
1 tsp.ginger, grated
1small capsicum, chopped
1tomato, chopped
2-3 tbsp.cashew paste
1/2 cupyoghurt
1onion, chopped
1 tsp.ginger-garlic paste
1/3 cupfresh cream
1 tsp.salt or to taste
3/4 cupwater
1 tsp.kasuri methi, crushed
1 tbsp.coriander leaves, chopped

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Steps

20-25 minutes

1

Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder and keep aside.
2

In a bowl, mix together the cashew paste and yoghurt. Keep aside.
3

Heat 2 tbsp. oil in a pan. Sauté the paneer slightly.
4

Immediately transfer into a bowl containing lukewarm water.
5

In the same oil, stir fry the ginger & green chilies for a minute.
6

Then add the capsicum & sauté for a minute again.
7

Add the tomato and a pinch of salt & sauté further for a minute. Keep aside.
8

Into the same pan, add the butter & sauté the onion along with a pinch of salt till light translucent.
9

Add the ginger-garlic paste and sauté for a minute.
10

Then add the cashew-yoghurt mix & sauté till the oil separates.
11

Add the fresh cream,
12

Followed by water, salt
13

And the fried ginger-green chilies-tomato-capsicum.
14

Give it a mix & add 1 tbsp. of the powdered dry spices. Bring it to a slight boil.
15

Add the kasuri methi & the fried paneer. Mix everything well and switch off the flame.
16

Garnish with coriander leaves.
17

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