I saw this malai curry recipe in a TV show of Chef Harpal Singh Sokhi and immediately noted down to my to-do list. I found this malai curry recipe pretty easy and you don’t need long preparation hours. If you have a small pack of cream tetra pack in your pantry, then you are good to go as other ingredients are commonly found in our kitchen.
If you think you don’t like sweet gravies then let me tell you this gravy is neither too sweet nor too spicy. Apart from fresh cream any other sweet ingredients are not used in this gravy. If you carefully look the ingredient list you can’t see chilli powder as addition of chilli powder might change this pastel yellow colour of the gravy. Instead green chilli and freshly crushed peppercorns are used to give the spicy taste. Dry mango powder commonly known as aamchur powder gave a chatpata tangy taste to the gravy. Tomatoes are not used for the same reason as chilli powder.
You can use homemade or store bought paneer to prepare malai paneer curry. Many of you often said if we use store bought paneer it becomes hard or chewy. I have a quick trick which makes the store bought paneer soft similar to homemade paneer. Take warm water (slightly hot) in a vessel or bowl and emerge the paneer block into it for 10 minutes. Now drain the water and cut the paneer block in desired shape. This quick procedure will make your paneer quite soft. Some simple kitchen hacks really makes our life easy. Do you know any interesting kitchen hack? I would love to know that.
Preparation time: 10 minutes
Cooking time: 30 minutes
Malai Paneer Curry
Cottage cheese – 200 gms, cut into cubes
Onion – 3 medium, sliced
Ginger – 1 inch, cut into julienne
Garlic Cloves – 10 to 12, chopped
Turmeric Powder – 1/2 teaspoon
Salt to taste
Bay Leaf – 1
Green Chilli – 2
Cream – 11/2 to 2 cup approximately
Cumin Seeds – 1 teaspoon
Black peppercorns – few
Dried mango powder (aamchur powder)
Coriander leaves – few sprigs for garnishing
Refined oil – 3 to 4 tablespoon
1. Heat oil (2 tablespoon) in a pan and add sliced onions and sauté.
2. Next add chopped garlic and ginger and sauté. Also break green chilli and add into it.
3. After that add turmeric powder and mix well.
4. Switch off the gas and allow the mixture to cool.
5. Later transfer the mixture in a blender jar and blend to a smooth paste. Add 1/2 cup of water while making the paste.
6. Now heat remaining oil in another pan and add cumin seeds, few peppercorns, bay leaf and sauté for few minutes.
7. After that add the ground paste and cook under low flame.
8. Next add salt and dried mango powder and mix well.
9. Now add some more water (approximately 1/2 cup) and finally add cream and give a good mix.
10. It is time to add the paneer cubes and allow to boil for 2 to 3 minutes.
11. Finally switch off the gas and garnish with crushed black peppercorns and chopped coriander leaves.