Makhan Malai Kadai Paneer Recipe

Recipe By Slurrp

Makhan Malai Kadai Paneer is a rich and creamy Indian dish made with paneer (Indian cottage cheese) cooked in a flavorful tomato and cashew gravy. The dish gets its name from the creamy texture of the gravy, which is achieved by adding butter (makhani) and cream (malai). The paneer is cooked in a kadai (Indian wok) along with aromatic spices, giving it a delicious and aromatic flavor. This dish is perfect for special occasions or when you want to treat yourself to a decadent and indulgent meal.

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15minstotal
5minsPrep
10minsCook
15m.total
5m.Prep
10m.Cook
Makhan Malai Kadai Paneer
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Ingredients for Makhan Malai Kadai Paneer Recipe

  • 50 gram Paneer, Cut Into Cubes
  • 1/2 tablespoon Butter
  • 1/4 teaspoon Cumin Seeds
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/2 Green Chilies, Slit
  • 1/2 Onions, Finely Chopped
  • 1/4 cup Tomato Puree
  • 0.06 cup Cashew Paste
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam Masala
  • As required Salt To Taste
  • 0.06 cup Fresh Cream
  • 1/4 tablespoon Kasuri Methi
  • as per your need Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
447
calories per serving
27 g Fat21 g Protein29 g Carbs6 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    21g
  • Carbs
    29g
  • Fiber
    6g

MacroNutrients

  • Carbs
    29g
  • Protein
    21g
  • Fiber
    6g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    372mg
  • Iron
    4mg
  • Vitamin A
    402mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    101mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    175mg
  • Manganese
    5mg
  • Phosphorus
    443mg
  • Selenium
    21mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp