A delicately flavored, rich, creamy, and oh so delicious paneer dish that's perfect for just about any occasion. Paneer chunks are marinated and then simmered in a luscious ginger-infused tomato gravy. Since it's a no-onion no-garlic recipe, it's perfect for navratri fasting days too!!!
I am so excited to share with you guys a family heirloom recipe - my mom-in-law's super easy and quick malai paneer recipe. She always makes cooking good food sound so easy, and that's what I aspire for in my culinary journey as well.
With just 5 minutes of prep time and 10 minutes of pressure-cooking time, it is by far one of the best paneer dishes I have come across. What I love about this recipe is its simplicity. With minimal ingredients and effort, the flavors do all the talking. What's more, this recipe is quick to whip up for a quick weeknight dinner, get-togethers, or fasting/navratri season (just use sendha namak instead of regular salt)
There is no denying that it does come with its share of calories, but trust me, one bite and you will be floored. Feel free to use less cream if that's what you prefer. Here is how to make it!!!
Looking for more such deliciousness? Please do check these out!!!
Ingredients
- 250gm paneer (Soaked in hot water for 20 minutes if using store-bought paneer)
- 4 medium tomatoes, chopped
- 1-inch ginger, roughly chopped
- ½ cup heavy cream or malai
- ½ teaspoon kashmiri chili powder or paprika
- ½ teaspoon red chili powder
- 2 tablespoon ghee or oil
- 2 tablespoons fresh cilantro (coriander), finely chopped
- salt to taste (1 teaspoon sendha namak if fasting)
Instructions
Instant Pot
- Cut paneer into 1" cubes. Keep them aside.
- In a blender, grind tomatoes and ginger to a smooth purée.
- Transfer purée to a bowl. Stir in cream(malai) and add paneer cubes and the spices - salt, chili powder, and kashmiri chili powder. Mix gently. Let it sit covered for about 30 minutes.
- Turn the Instant Pot to Sauté mode. Add ghee/oil once it displays HOT.
- Stir in the marinated paneer-tomato mixture. Sauté for a couple of minutes.
- Close the lid. Cancel Sauté mode. Change it to MANUAL and cook on HIGH PRESSURE for 2 minutes.
- Once the Instant Pot beeps, release the pressure manually after 2 minutes. Open the lid and stir. Add a little water if needed.
- Turn on the Sauté mode again and let the curry simmer on low for another 5 minutes.
- Garnish with cilantro and serve!!!
Stove Top
- Cut paneer into 1" cubes. Keep them aside.
- In a blender, grind tomatoes and ginger to a smooth purée.
- Transfer purée to a bowl. Stir in cream(malai) and add paneer cubes and the spices - salt, chili powder, and kashmiri chili powder. Mix gently. Let it sit covered for about 30 minutes.
- Heat ghee/oil in a pan over medium heat.
- Stir in the marinated paneer-tomato mixture. Sauté for 4-5 minutes.
- Lower the flame and cover with a lid. Let it simmer for about 10-15 minutes or till ghee/oil leaves the sides. Add a little water if needed.
- Give malai paneer a good stir. Garnish with cilantro and serve!!!
Recipe Notes
- Use good quality paneer for this recipe. I used homemade paneer. For store-bought paneer, always soak in hot water for 20 minutes before making for the best results.
- This recipe is pretty mild but you can add 1-2 green chilies while grinding tomatoes to spice it up a bit.
- Stays fresh in the refrigerator for 2-3 days. Won't recommend freezing as there is cream in it.
- Adjust the gravy consistency as per your liking.
