Rich and Creamy Malai PaneerVeg

1

Boil 2 litres of full-fat milk on a low flame.

2

As the cream forms a thick layer on top, carefully remove it with a spoon or spatula.

3

Continue until you have collected about one cup of cream.

4

Transfer the collected cream to a mixer jar and pulse it a few times until it becomes a smooth, creamy paste. Set it aside.

5

Heat 2–3 teaspoons of oil in a pan.

6

Sauté the onions until they turn golden brown.

7

Add the green chillies, ginger, and cashew nuts to the pan and sauté briefly.

8

Add the sliced tomatoes and cook for about 5 minutes until soft.

9

Once the mixture has cooled completely, transfer it to a mixer jar. Add a little water if needed and grind it into a fine, smooth paste.

10

In the same pan, heat 2 teaspoons of ghee and 2 teaspoons of oil.

11

Add the turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, and salt. Cook the spices for a few seconds on low heat.

12

Add the prepared masala paste to the pan. Add a little water to the mixer jar to rinse out any remaining paste and pour that into the pan as well.

13

Mix well and let the gravy simmer for 5 minutes.

14

Stir in the prepared fresh malai cream and mix thoroughly.

15

Add the sugar and about 1/4 cup of water to adjust the consistency. Cover and simmer for another 5 minutes.

16

Add the paneer cubes and give it a gentle mix. Add the crushed kasuri methi for extra flavor.

17

Cover the pan and simmer for a final 5 minutes until the paneer is cooked and the oil begins to separate from the gravy.

18

Garnish with fresh coriander leaves and serve hot with chapati, roti, or jeera rice.