The biggest highlight of Malai Paneer is its gravy. It uses cashews and fresh cream (or homemade cream) to replace the pungency of onion and tomato. This dish is perfect for those who don't like too much spice but still crave richness. The paneer melts in your mouth as soon as you bite into it.

Ingredients That Make It Amazing
You don't need much extravagance to make it. Simply use 250 grams of fresh paneer, half a cup of fresh cream, some cashew paste, ginger-garlic paste, and some basic whole spices like bay leaves, cardamom, and cinnamon. If you want to make it even more royal, you can also add a little saffron milk.

The Easiest Way
Heat some butter or ghee in a pan and add the whole spices.

Now fry the ginger-garlic paste and finely chopped onion. Remember, don't fry the onions until they turn red; just fry them until they turn light pink, so the gravy remains white or pale yellow.

Add cashew paste and cream and cook over low heat. When the gravy starts releasing oil, add the paneer cubes.

The 'secret' tip no one tells you.
People often fry the paneer before adding it, which makes it rubbery. The real fun of malai paneer is when it's soft. So, instead of frying the paneer, soak it in lukewarm water for 5 minutes before adding it. Finally, rub some kasuri methi on top; its aroma will waft to your neighbors' houses. Serve it with hot lachha parathas or butter naan. Believe me, your family will never tire of praising you and will forget the hotel food.

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