Malai paneer is a cream Indian curry which combines pan-fried paneer with a ginger garlic paste and other Indian spices. Learn how to make it step-by-step.
- 30ml (2 tbsp) vegetable oil
- 450g (1lb) paneer, cubed
- 1 onion, peeled and finely chopped
- 15ml (1 tbsp) cumin seeds
- 3 garlic cloves, peeled and crushed
- 2.5cm (1 in) ginger, peeled and grated
- 45ml (3 tbsp) almond flour
- 15ml (1 tbsp) turmeric
- 15ml (1 tbsp) coriander
- 10ml (2 tsp) ground fenugreek
- 15ml (1 tbsp) red chilli powder
- 30ml (2 tbsp) sugar
- 250ml (1 cup) double cream
- 15ml (1 tbsp) concentrated tomato paste
- 125ml (½ cup) vegetable stock
- Fry the paneer in oil until browned and crisp. You might need to do this in batches. Drain an kitchen paper and set aside.
- Fry the onion and cumin seeds in the same pan.
- When the onions have softened, add the garlic and ginger and cook for a further 2 minutes.
- Add the almonds, turmeric, coriander, fenugreek, chilli, sugar, cream, tomato paste and vegetable stock in the pan. Stir all the ingredients and let it bubble for 5 minutes.
- Once the sauce has come together, add the paneer and let it heat through.
- Serve immediately with rice, naan or roti.
- Instead of ground almonds you can use ground cashews or a combination of both.
- Category: Main
- Cuisine: Indian
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12.3 g
- Sodium: 266 mg
- Fat: 40 g
- Saturated Fat: 18.8 g
- Carbohydrates: 34 g
- Fiber: 3.8 g
- Protein: 9.6 g
- Cholesterol: 96 mg