Makhan Malai Kadai Paneer Recipe

Cooking Directions

• STEP 1.Heat butter in a kadai and add cumin seeds, ginger-garlic paste, and green chilies. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add tomato puree and cook until the oil separates.
• STEP 3.Add cashew paste, red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for a few minutes.
• STEP 4.Add paneer cubes and mix gently. Cook for another 5 minutes.
• STEP 5.Finally, add fresh cream and kasuri methi (dried fenugreek leaves). Mix well and cook for a minute.
• STEP 6.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• To make cashew paste, soak cashews in warm water for 15 minutes and then grind them into a smooth paste.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the butter.
• If you don't have a kadai, you can use a regular pan or skillet for cooking.

Storage and Serving

• Makhan Malai Kadai Paneer can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with naan, roti, or rice for a complete meal.