Malai Paneer is an Indian dish whereby fresh paneer, a type of soft cheese, is lightly cooked in a rich gravy. The name of the dish mentions "malai," meaning cream, and paneer, the widely used cheese in Indian cuisine. Malai paneer essentially boasts a smooth, velvety texture and mild, subtly spiced flavours that will explain why it is so highly appreciated by cream lovers, and they are not worried about having too many spices. It begins with cube-shaped pieces of paneer, which then is lightly fried or else is used as it is to satisfy taste. The paneer is then simmered in a gravy which consists of fresh cream, milk, cashew paste and mixed aromatic spices. Most malai paneer ingredients include cumin, garam masala, turmeric and sometimes cardamom for sweetness. For the gravy base, ginger, garlic, and onions are usually saut ed until golden. The addition of tomatoes or tomato puree with a slightly sharp touch will strike a balance between the richness of the cream. It is the thick richness of malai paneer that makes it stand out. In this dish, the richness of the cream and cashew paste gives the sauce a richness of mouthfeel. Less spicy than most Indian curries, it makes it accessible to those who would want to avoid a particularly spicy meal. Occasionally, fresh coriander sprigs are put on top to burst into freshness against the creamy gravy. Malai paneer is normally served with any Indian bread like naan, roti, or paratha or an aromatic preparation of rice such as jeera rice or pulao. It happens to be that sort of dish which finds its place only during very special occasions or festival meals because of its sheer richness and decadence. It seems luscious, but in fact, it finds pride of place in Indian kitchens and restaurants for its love and treat.

• 200 gms paneer
• 1/4 cup cashews
• 1.5 tsp kasuri methi
• Salt
• 1 tbsp oil
• 1.5 tbsp ghee
• 1 tsp cumin seeds
• 1-2 green chillies
• 1 cardamom pods
• 1.5 tsp coriander seeds
• 3 tbsp ginger garlic paste
• Sugar
• 1 cup whole milk
• 1/2 cup cream
• 2 onion

• Heat 1 tablespoon of ghee and add 1 tablespoon of oil on low medium in a pan. Ghee has a rich, nutty flavour and the oil is to counter it so that the ghee does not get burnt. Add 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, 3-4 cardamom pods, 1 small cinnamon stick, 1 bay leaf, on heating the ghee and oil.
• Let the spices crackle for 2-3 minutes till it infuses the aroma. It forms one of the most essential components in the recipe of malai paneer as it lays down the foundation of flavours.
• Put 2 chopped onions and 1 chopped green chilli in the pan. Now, add 3-5 minutes of medium-low heat to the onions to be translucent and lightly browned. This process should be performed slowly so that the onions caramelise softly without turning dark brown. It is from here that the malai paneer recipe derives its sweet tender flavour and saltiness.
• Heat the butter in a pan until it is light brown. Add 3-4 minced garlic cloves and 1-inch grated ginger. The mixture needs to be cooked for another 3-4 minutes, stirring often. At this stage, the garlic and ginger will become fragrant, adding depth to the entire flavour profile of the dish.
• Add 10-12 cashews to the mixture and cook them for 2-4 minutes. The cashews will add creaminess to the final dish after a blend and are the most important step for the recipe of malai paneer.
• Add salt, pepper, and 1 teaspoon sugar according to taste. Add 2 tablespoons khoya, 1 cup milk, and 1/2 cup water. Khoya is an optional dairy product you may add to enrich the dish. Cook the mixture for 5-7 minutes using low to medium heat and keep stirring so that the milk doesn't get separated. While the khoya is melting, during this time, the milk can boil and lightly thicken in a gravy base to eventually be used in the malai paneer recipe.
• Remove the pan from the stove and allow the mixture to cool for a couple of minutes. Once cool, blend the mixture into a smooth paste. This step is actually what gives any good recipe of malai paneer its silky texture. The final gravy will have a certain mouthfeel The obvious end product of this step is that the reduced paste cooks off some of its excess moisture and blends into a velvety gravy.
• Add the paste mixture back to the pan and heat in a low flame. Crush 1/2 teaspoon of Kasuri methi between your palms add to the paste and mix well. The dry fenugreek leaves give a kind of flavour that would complement the creaminess of the dish.
• Mix in the rest of the cream and paneer gently. Place it on low heat and let it cook for 4-6 minutes.
• Garnish with crushed Kasuri methi and give more aroma to it.
• Serve hot with naan, paratha, or roti, so the gravy gets absorbed well.