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An upclose shot of Malai Paneer

Malai Paneer

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


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


  1. Fry the paneer in oil until browned and crisp. You might need to do this in batches. Drain an kitchen paper and set aside.
  2. Fry the onion and cumin seeds in the same pan.
  3. When the onions have softened, add the garlic and ginger and cook for a further 2 minutes.
  4. 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.
  5. Once the sauce has come together, add the paneer and let it heat through.
  6. 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