“Silky Spices: Homemade Malai Paneer Masala”- Look, I have made Malai Paneer Masala, what a result it gives, it doesn’t require much effort and the taste is more than the hotel butter paneer, so let’s set it up and I will tell how to make Malai Paneer Masala at home in restaurant style.
Ingredients:
For Paste:
2 medium-sized tomatoes (chopped)
2 green chillies
1 inch piece of ginger
2 tbsp cashew nuts (chopped)
For Masala:
1 tbsp ghee
½ tbsp red chilli powder
½ tbsp turmeric powder
½ tbsp coriander powder
Salt to taste
½ cup malai (cream from boiled milk)
200 grams paneer (cubed)
½ tbsp sugar
¼ tsp garam masala
½ tbsp kasuri methi
1 cup Water
fresh coriander for garnishing
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Preparation
Step:1. Make the Tomato-Cashew Paste:
Let’s make Malai Paneer Masala, it’s a very simple and easy way, I have taken two medium-sized tomatoes, I will chop them into big pieces and then I am putting them in the mixer jar, along with tomatoes, add two pieces of green chilli and 1 inch piece of ginger and add flavour to the vegetable.
After that I have taken two tbsp of cashew nuts, cut them into small pieces and put them in a mixer jar. Right now I am just turning the mixer, the paste has to be made very smooth, we will make it completely smooth, then after we see it will look smooth and keep aside this paste.
2. Cook the Masala:
Now we will take one pan on a flame and I have heated one tbsp of ghee in it, as soon as it gets hot, then we will add cumin seeds to it. Let the cumin seeds crackle, we will prepare and bring the spices together, so I am collecting them in a bowl, half a tbsp of red chilli powder, half a tbsp of turmeric powder and half a tbsp of coriander powder, these three spices are accused.
3. Add the Paste & Cook:
Now add these three spices that we had prepared to pan and stir it once, fry them in the pan for 30 sec. Then after adding our tomato paste which we had kept aside in the pan it is enough to crackle. And clean the mixer jar with some water and this water to the pan. So let’s stir it once, now we have to cook it properly till it dries up, then I add salt to taste in it and put a lid upon the pan.
So I am cooking this process by putting a lid on so that along with the tomato getting cooked, the water in it also starts releasing quickly, keep checking the tomato, it should not stick to the pan. Now the tomato has to be cooked properly for 1-3 minutes. as I told you,
4. Prepare & Add Paneer:
Now let’s prepare the paneer also, while the paneer is going on, I have taken 200 grams of paneer and cut it into small pieces. After that we will add malai cream to it, so I share the exact judgment with you that I have taken half a cup of cream, it is about two days old, and this Malai is prepared from 4 litres of milk.
We keep this malai in the fridge, so I have already taken it out and prepared it. It should not be too cold. Now add these malai cream to the pan, you can see the thickness has started coming in the tomato. Gradually the ghee has also started separating from it from the sides, we just have to fry it till it starts rotating completely with a spoon, just like this, now you can see our tomato is ready.
5. Final Touch:
Now we will add that cream in it, so add half a cup, we will mix the cream well and after then cook for 2 minutes. I get the packet of fresh cream, don’t use it, you will not get the best result. You will get the cream gravy also and along with that some waste will also get separated, so it tastes great. Fry it completely like this friends, now you can see I have fried it for 3 minutes,.
Now this scene is absolutely perfect, now we have to add 200 g of paneer in it, I have to add one more thing with paneer, I have taken ½ tbsp of sugar. The whole thing will be balanced with sugar, add ¼ a little garam masala and add ½ tbsp kasuri methi, after adding all the three things, cook the paneer with these spices.
You have to stir it for a minute, this will keep the paneer soft, but do not do it for more than a minute or two, otherwise it starts to form chivda and the cooking will stop. We just quickly add one cup of water in it and now we have to cook this water till it boils and a little rust comes out from it. And then see all our cashew nuts and cream will become active, then our vegetable is ready.
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6. Garnish & Serve:
See this, now our paneer malai masala is completely ready, tell me what color it is. Try it once at home and you cannot forget its taste. Now have you seen how easy it is to make Methi paneer malai masala? So let’s try our Malai Paneer Masala in taste, you will really agree, it will be more fun than the restaurant style. I have also garnished it with a little coriander, so when you are making it you should copy the same process. Serve hot with roti, naan, or rice.
Conclusion:
Try this Malai Paneer Masala recipe at home and it is easy to make. So like the recipe, if you like it, then share with your friends and relatives. I will see you soon with more related recipes content. If you want to see more such vegetable recipes with less respect, then definitely tell me by commenting in below bye friends love you take care.