Malai Paneer Malmali

Recipe : Harkirat Uberoi 

Today I made some paneer at home with high fat fresh milk, yielded a decent 35% solid and was exceptionally rich tasting. I also added some double cream also with high fat content to enrich the cottage cheese. Cutting cubes was a delicate affair but managed about 18 good pieces for my sauce, which also I prepared with a silken texture.

In a pan I cooked 250 g tomatoes with half onion, 5-6 cloves of garlic, about 25 g ginger, 2 green chilli, half a capsicum 50 g cashew, bayleaf, cloves, green cardamom, cinnamon and some grated nutmeg in about 1 tbsp oil.

Then pureed all of this to strain and return to flame to slow cook, added a tsp ghee and salt, red chilli powder, 30g Ginger Garlic paste, broiled crushed kasoori methi, garam masala powder, cooked till all the raw flavors finished, added mashed paneer from the corners that was left after cutting the cubes.
Continued to cook till paneer became smooth and blended into the sauce, added cubes and simmered for about 7-8 minutes and then served to have with garam taw hulks.


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