How to make malai paneer|malai paneer recipe (2024)

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Learn how to make How to make malai paneer|malai paneer recipe: step by step instructions with images.

Try this creamy(malaidar), rich, simple and comforting quickest malai paneer recipe. this malai paneer recipe can be prepared in less than 30 minutes.

This is quickest and easiest version of paneer recipes, it is perfect for lunch or dinner or for feast and family get together too.

We Indian love paneer, it is healthy, soft and silky. personally, I love paneer especially paneer tikka, paneer tikka masala and paneer pakoda.

This shahi malai paneer goes well with naan, paratha, tandoori roti, chapati or steam rice.

Other paneer recipes you might like: hariyali paneer tikka, paneer tikka in otg.

Try out this delicious malai paneer, i hope you will like it.

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Ingredients
How to make malai paneer
Top tips
Other recipes you might like
Recipe card

Ingredients

All the ingredients in this recipe are very basic and which would be available at any Indian kitchen pantry.

Paneer: It is the main ingredient in this recipe and you can find packed paneer or you can fresh paneer from dairy or you can make paneer at home.

I usually buy paneer from dairy and for the packed one I prefer mother dairy, Amul or milky mist.

How to make malai paneer|malai paneer recipe (1)

Malai: Malai is collected from the surface of the boiled milk, it is the thick white layer which is extracted from the boiled milk.

I have used fresh malai you can even use one day old malai but it should not be sour or fresh. you can smell it and check whether it is fresh or not.

Masala: onion-ginger-green chillies-tomato pulp and other spices like salt, turmeric powder, red chilli powder is used for making masala

How to make malai paneer

In a kadhai or deep bottom pan add refined oil or canola oil then add chopped onion, one slit green chilli, one chopped green chilli and grated ginger.

Sautee it on medium flame until it turns golden brown, when the onion turns golden brown add grated tomatoes, salt, turmeric powder and red chilli powder. saute it until it thickens.

Then add fresh malai in it and combine it nicely.

Now add paneer, chopped coriander leaves and garam masala. combine it nicely and gently.

Cover it at low flame for 2 to 3 minutes so that paneer infuse the masala flavour.

How to make malai paneer|malai paneer recipe (2)

After 2 minutes uncover it and you may notice that paneer has leave little water then dry the water at medium flame for 2-3 minutes by stirring occasionally.

When the water is dried turn off the flame and it’s ready to serve.

Checkout recipe video on YouTube.

Top tips

If you don’t have malai then use amul fresh cream.
Don’t cover the sabzi for more than 2 or 3 minutes otherwise it break and become mushy.
To make it more rich and creamy you can add cashew paste. you can even add kasuri methi to make it more flavourful.

Other recipes you might like

Fruit cream with malai

Fruit raita

Malai coconut ladoo

Malai onion sandwich

Sooji malai toast

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Recipe card

Yield: 4 serving

How to make malai paneer|malai paneer recipe

Try this creamy, delicious and quickest malai paneer recipe. perfect for lunch or dinner.

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Ingredients

200 gram paneer
1/2 cup malai
1 medium onion (chopped)
1 tablespoon refined oil or canola oil
2 green chilli
1 medium tomato(grated)
2 inch ginger (grated)
1 teaspoon turmeric powder
1/4 teaspoon red chilli powder
1/4 teaspoon black pepper powder
1 teaspoon salt
1 tablespoon chopped coriander leaves

Instructions

In a pan add 1 tablespoon mustard oil, 1 medium chopped onion, 1 slit green chilli, one chopped green chilli and grated ginger.
Saute it on medium flame by stirring occasionally until it turns golden brown.
Then add 1 grated tomato and stir it. add in 1 teaspoon salt, 1 teaspoon turmeric powder and 1/4 teaspoon red chilli powder. mix it well.
Cook it until the tomato mixture thickens then add 1/2 cup malai and combine it nicely.
Now add in 200 gram diced paneer, 1 tablespoon chopped coriander leaves, and 1/4 teaspoon black pepper powder then stir it gently.
Cover and cook it at low flame for 2 minutes so that paneer may leave the water that has in it and it is incorporated well in the masala.
After 2 minutes uncover it and you may notice that paneer has leave little water then dry the water at medium flame by stirring occasionally or if you want the gravy version of it don’t dry the water.
When the water is dried turn off the flame and it’s ready to serve.

Notes

If you don’t have malai then use amul fresh cream.

Don’t cover the sabzi for more than 2 or 3 minutes otherwise it break and become mushy.
To make it more rich and creamy you can add cashew paste.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 200Total Fat: 48gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 11mgSodium: 252mgCarbohydrates: 27gFiber: 3gSugar: 8gProtein: 37g

All information presented are intended for informational purposes only.

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