Malai Paneer (White Curry)

Ingredients

• 250 g paneer (cut to ¾ inch pieces)
• 1 tsp ginger garlic paste (or use a little ginger and garlic powder)
• 0.25 tsp sea salt (for marinade; use up to 1/3 tsp)
• 0.25 cup Greek yogurt (hung curd or thick yogurt)
• 0.5 tsp garam masala (without chili powder; for marinade; use up to 3/4 tsp)
• 0.5 tsp black pepper (crushed or powdered; for marinade)
• 0.5 tsp kasuri methi (dried fenugreek leaves; for marinade)
• 1 tbsp oil (for sautéing aromatics)
• 2 green cardamoms (small; use up to 3)
• 2 cup yellow onions (or shallots, sliced; avoid purple & red onions)
• 0.75 inch ginger (peeled and sliced)
• 3 garlic (cloves, peeled and sliced; use up to 4)
• 0.25 cup cashews (or blanched overnight soaked almonds or almond flour)
• 0.5 cup cold water (or full fat milk for blending)
• 1 black cardamom (optional)
• 2 inch cinnamon (optional)
• 2 cloves (optional)
• 2 strands mace (optional)
• 1.5 tbsp ghee (or oil; divided for tempering and frying paneer; use up to 2 tbsp)
• 1 green chili (cut to 2 pieces; use up to 2; omit for no heat)
• 1.5 cup water (for the gravy)
• 0.5 tsp sea salt (for gravy; adjust to preference; use up to 3/4 tsp)
• 0.75 tsp Garam Masala (without chili powder; for gravy; use up to 1 tsp)
• 0.5 tsp kasuri methi (dried fenugreek leaves; for gravy)
• 0.125 tsp nutmeg (fine grated; use up to 1/4 tsp)
• 0.5 tsp black pepper (optional for gravy; adjust to taste)
• 0.25 cup heavy cream (adjust to preference)

Steps

1. 1

   Soak the cashews in ¼ cup hot water and set aside until needed.

2. 2

   In a bowl, whisk together the Greek yogurt, sea salt, black pepper, ginger garlic paste, kasuri methi, and garam masala for the marinade.

3. 3

   Add the paneer pieces to the yogurt mixture and coat them well. Let the paneer rest and marinate for at least 10 minutes, or up to 24 hours in the refrigerator.

4. 4

   Heat 1 tablespoon of oil in a pan over medium heat. Add the green cardamoms, sliced onions, ginger, and garlic.

5. 5

   Sprinkle with a little salt and sauté for about 7 to 8 minutes. If you want a lighter curry, avoid browning the onions; for a deeper color, you can sauté for up to 11 minutes.

6. 6

   Pour in ½ cup water, cover the pan, and cook for 5 to 6 minutes.

7. 7

   Allow the onion mixture to cool down, then transfer it to a blender. Add the soaked cashews (with their soaking water) and the cold water or milk. Blend until you achieve a super smooth puree. Strain the mixture if your blender cannot make it perfectly fine.

8. 8

   Wipe out the same pan and heat half of the ghee over low flame. Add the black cardamom, cinnamon, cloves, mace, and green chili. Wait until the spices begin to sizzle and become fragrant.

9. 9

   Pour the onion cashew puree into the pan along with the 1.5 cups of water. Bring the mixture to a gentle boil over medium heat.

10. 10

    Cover the pan partially and simmer on low heat for 12 to 13 minutes, stirring every 5 minutes, until the raw flavor of the onions is completely gone.

11. 11

    While the sauce simmers, heat a separate non-stick pan with the remaining ghee. Place the marinated paneer pieces in the pan and fry until golden and crisp, turning halfway through. This should take about 5 to 6 minutes until the yogurt coating is cooked through.

12. 12

    Once the sauce has reached a medium-thick consistency, stir in the garam masala, nutmeg, salt, kasuri methi, and black pepper. Cook for another 2 to 3 minutes.

13. 13

    Taste the sauce and adjust the salt, garam masala, or pepper as needed. The consistency should be slightly runny as it will thicken upon cooling. Turn off the heat.

14. 14

    Mix in the heavy cream. If you used milk to blend the sauce earlier, start with only 2 tablespoons of cream and adjust to your liking.

15. 15

    Add the fried paneer pieces to the gravy. Garnish with additional black pepper if desired and serve immediately.

Notes

It is very important to keep the consistency slightly runny as it thickens significantly upon cooling down. This dish won’t taste good if you make it super thick, unless you are serving with naan or tandoori roti. If you want, you may squeeze some lemon juice before serving. You can also use this white curry base for Malai Kofta or vegetable koftas.

Nutrition per serving

• main
• vegetarian
• paneer
• curry
• Indian
• creamy
• dinner