Paneer Malai Curry
Try this Paneer Malai Curry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 onion
- 2 tbsp oil
- 4-5 garlic cloves
- 1 green chili
- 1 t/s sugar
- salt as per taste
- 200 gm cottage cheese (paneer) chopped into square or
- 1 capsicum
- 100 ml fresh cream
- 150 ml yogurt
- 200 ml cup thick coconut milk (tinned or homemade i used
- 1 capsicum chopped into cubes or square
- 1 t/s cumin seed
- 1.5 inch ginger
- 1 tbsp garam masla powder
- 1/2 t/s haldi
- 1 t/s chili powder or as required
- 1 tbsp coriander seed powder
- a pinch of asofoetida
- 1 tbsp dry fenugreek leaves (kasoori methi)
- 1 cup water or as consistency required
- Carbohydrate 5.49029366756848 g
- Cholesterol 15.6239431856611 mg
- Fat 31.6706870686441 g
- Fiber 0.805000013113022 g
- Protein 1.37703631214068 g
- Saturated Fat 6.36004897817831 g
- Serving Size 1 1 Serving (101g)
- Sodium 12.3690564761583 mg
- Sugar 4.68529365445546 g
- Trans Fat 1.56103450888516 g
- Calories 305 calories
Grind onion, garlic, ginger and green chili into a smooth paste. Place it aside.Add oil in a wok / vessel add cumin seed. Once they crackle add asofoetida and the grounded paste.Fry the paste on low heat until it starts leaving oil. Be careful not to burn the paste.Put yogurt and mix all nicely. After 2 mins add capsicum along with spices like turmeric, red chili powder, garam masala powder and coriander seed powder.Stir all well add paneer, coconut milk and water. Once the curry starts bubbling add coriander leaves and cream.Cook for another 4-5 mins and salt. Taste and alter any spices if required. Garnish with kasuri methi. Serve the curry hot with rice or roti.
