How long does Malai Paneer keep in the fridge?

Malai Paneer keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Malai Paneer ahead of time?

Yes. Malai Paneer is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Malai Paneer?

Classic pairings include roti. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VegetarianMain Mild

Malai Paneer

Name: Malai Paneer
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 350 g paneer, cubed; 2 large onions, boiled and pureed; 0.5 cup cashews, soaked, blitzed with 0.5 cup water; 0.25 cup cream; 1 tbsp ginger-garlic paste; 3 green cardamoms; 2 cloves; 1 tsp white pepper; 1 tsp kasuri methi; 2 tbsp ghee or butter; 1 tsp salt

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Cream-onion simmer

Time: 30 min
Serves: 4
Calories: 440 kcal
Protein: 22 g

0:00 / 1:26

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Method

1Heat ghee, drop in cardamoms and cloves — bloom 30 seconds.
2Add ginger-garlic, fry 30 seconds. Stir in onion puree and salt; cook 8 minutes till the rawness disappears (don't brown).
3Add cashew paste, cook 4 minutes till silky.
4Pour in 1.5 cups water and white pepper; gently bubble 3 minutes.
5Slide in paneer, gently bubble 3 minutes more. Stir in cream off heat.
6Crush kasuri methi over the top. Serve with naan or jeera rice.

About this recipe

Cashew cream + tofu reads as malai paneer's mellow vegan twin.

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