MALAI PANEER MASALA

One of my favorite milk products to cook with is paneer or Indian cottage cheese. Paneer is a very neutral ingredient to work with as it imbibes flavors of spices and sauces with ease. It is a versatile ingredient and you can make appetizers, curries as well as desserts with it. Today, I am bringing to you a very delicious recipe of MALAI PANEER MASALA.
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So, here is a look at this recipe:

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INGREDIENTS:

• Prabhat Dairy Malai Paneer - 200 gm
• Tomatoes (medium sized) - 2 nos. pureed
• Ghee (clarified butter) - 1 tablespoon
• Green Garlic (finely chopped) - 1 teaspoon
• Green Cardamom - 2 nos.
• Bay Leaf - 1 large
• Milk - 1 tablespoon
• Red Chili Powder - 1 Teaspoon
• Turmeric - ½ teaspoon
• Coriander Powder - 1 teaspoon
• Cumin Powder - ½ teaspoon
• Sugar - ¼ teaspoon
• Garam Masala Powder - ½ teaspoon
• Thick Cream - 2 tablespoons
• Kasuri Methi - 1 pinch
• Salt to taste
• Finely chopped green coriander for garnishing

(PS: The above ingredients will make a dish sufficient for 2-3 people)

METHOD:

1. In a bowl make a paste by mixing milk, red chili, turmeric, coriander and cumin powders. Keep aside.
2. Cut the paneer into one inch cubes and keep aside. (If the paneer is frozen thaw it to room temperature before doing so.)
3. Heat a non-stick wok / kadai and add ghee to it. Keep the flame on medium.
4. Now, add cardamom, bay leaf, green garlic and fry for 30 seconds.
5. Stir in the masala paste and fry till ghee appears at the sides.
6. Now, add the tomato puree and simmer till again ghee appears at the sides.
7. Add the garam masala, salt, sugar, paneer and simmer for 5 minutes.
8. Now add the cream, kasuri methi and simmer for another 5 minutes.
9. Pull off the stove and garnish with chopped green coriander.
10. Serve hot with phulkas or parathas.

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Do try out this recipe and let me know how it turned out.
​Till then, HAPPY COOKING...