Name: Magaz Malai Paneer recipe by Anshu Matta at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Paneer (cut into cubes) - 250 grams; Melon seeds - 1/2 cup; Onions (sliced) - 1/4 cup; Ginger (roughly cut into pieces) - 1 inch; Green chilies (roughly chopped) - 2 to 3; Milk - 1 and 1/2 cup; Fresh cream - 2 to 3 tbsp; Cumin seeds - 1 tsp; Black cardamom - 1; Green cardamom - 2 to 3; Bay leaf - 1; Cloves - 4 to 5; Salt - as per taste; Sugar - 1/4 tbsp; Black pepper powder - 1 tsp; Oil - 2 to 3 tbsp; Kasoori Methi Powder - 1 tsp

ABOUT Magaz Malai Paneer RECIPE

Looking for a special lunch/party menu over the weekend? Why not try out this creamy, luscious and flavorful Magaz Malai Paneer with some garlic naan or pudina parantha on the side. I promise, it would be a lovely weekend treat for all your family !!

Ingredients Serving: 4

Paneer (cut into cubes) - 250 grams
Melon seeds - 1/2 cup
Onions (sliced) - 1/4 cup
Ginger (roughly cut into pieces) - 1 inch
Green chilies (roughly chopped) - 2 to 3
Milk - 1 and 1/2 cup
Fresh cream - 2 to 3 tbsp
Cumin seeds - 1 tsp
Black cardamom - 1
Green cardamom - 2 to 3
Bay leaf - 1
Cloves - 4 to 5
Salt - as per taste
Sugar - 1/4 tbsp
Black pepper powder - 1 tsp
Oil - 2 to 3 tbsp
Kasoori Methi Powder - 1 tsp

Instructions

In a saucepan, take about a cup and half of water. Add to it, melon seeds, sliced onions, chopped ginger and green chilies. Let them boil for 15 to 20 minutes on low flame.
Drain the water and let the mixture cool down to room temperature.
Grind it to a smooth paste in a blender. You can add just a tbsp of water if required.
Next, in a non stick kadai or pan, add the oil.
Once oil is hot, add all the whole spices and saute for a minute. Next, add the melon seed paste and cook on low flame stirring it continuously until it turns a little brown.
To this sauteed paste, put in the milk. Cook for 5 to 10 minutes. Switch off the flame and let it come to room temperature.
Again blend this gravy in a mixi jar and strain off nicely using a fine mesh strainer. This way all the unwanted fibers of whole spices would be removed from the gravy.
Pour this strained gravy in the kadai or pan and let it come to boil. If it seems too thick, you can add a little water as per the consistency you like. Season with salt, sugar, black pepper powder and crushed kasoori methi. Next, add panee
Switch off the flame and mix in 2 to 3 tbsp of fresh cream. In the end, again garnish with some crushed kasoori methi. Enjoy hot with any naan or parantha of your choice.

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