Malai Paneer
Paneer bathed in a plush white gravy of cashew, milk and cream, gently scented with cardamom. Ultra-creamy, barely spiced and jain-friendly.
35 min 2 servingsMedium
Ingredients
2 servingsContains: dairy·tree nut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Soak cashews and blend with milk to a silky paste.
- 2Heat butter with crushed cardamom until fragrant.
- 3Add the cashew-milk paste and cook gently, stirring, without browning.
- 4Season with white pepper, a pinch of turmeric and salt.
- 5Pour in cream and 80 ml water to make a smooth pale gravy.
- 6Add slit green chilli for a gentle heat.
- 7Slide in the paneer cubes and simmer softly for 5 minutes.
- 8Crush a little kasuri methi over the top.
- 9Finish with a swirl of cream and serve hot.
Frequently asked
About 35 minutes total — 15 min prep and 20 min cooking.
Yes — Malai Paneer is gluten free.
Malai Paneer contains dairy, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
