Recipe

Tasty Malai Paneer Recipe – Creamy, Flavorful & Comforting

Team Chukde

03/10/2025

If you’re bored of the same old Matar Paneer or Shahi Paneer, it’s time to give this Malai Paneer a try. Trust me, the silky gravy with a mild nutty flavor and soft paneer chunks will make you fall in love instantly.

The magic begins with a rich paste of onion, ginger, garlic, green chili, curd, fresh cream, cashews, and coriander stems. This gives the curry a smooth, velvety base. Then comes the real game-changer—freshly ground spices. Using Chukde’s cumin, coriander powder, fennel, cinnamon, elaichi, and black pepper, you get that authentic aroma and depth of flavor you can’t beat.

Once the gravy is slow-cooked in butter and oil, add in your fried paneer triangles, sprinkle some Chukde Kasoori Methi, and let it simmer. What you get is a beautifully balanced, mildly spiced, creamy curry that pairs perfectly with naan, paratha, or even jeera rice.

This isn’t just another paneer dish—it’s comfort food that feels restaurant-style, yet homely.

Quick Recipe

• Base paste: onion, garlic, ginger, green chili, curd, cream, cashew, coriander stem
• Whole spices (roasted & ground): cumin, fennel, coriander, black pepper, cinnamon, cardamoms, laung, tej patta.
• Powder spices: jeera powder, black pepper powder, garam masala, white pepper powder, chaat masala.
• Finishing touch: Chukde Kasoori Methi + fried paneer.

FAQs

Q1. Can I skip cashews?

Cashews give the gravy richness and a natural sweetness. If you skip, replace with almonds for a similar effect.

Q2. What’s the best way to keep paneer soft?

Soak fried paneer pieces in warm water for 5–7 minutes before adding them to the curry.

Q3. Can I make this dish less spicy?

Yes! Reduce the green chili and black pepper, and increase cream for a milder version.

Q4. Which spices matter the most here?

Freshly ground cumin, coriander, and kasoori methi are the backbone of this recipe. Using quality spices like Chukde makes all the difference in flavor.