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Photo of Magaz Malai Paneer by Anshu Matta at BetterButter

Magaz Malai Paneer

Anshu Matta
30 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Magaz Malai Paneer RECIPE

Delicious recipe of succulent pieces of paneer in luscious and creamy sauce made using magaz ( melon seeds)

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • North Indian
  • Main Dish

Ingredients Serving: 4

  1. paneer (cut into cubes) - 250 grams
  2. Melon seeds - 1/2 cup
  3. onions (sliced) - 1/4 cup
  4. ginger (roughly cut into pieces) - 1 inch
  5. Green chilies (roughly chopped) - 2 to 3
  6. Milk - 1 and 1/2 cup
  7. Fresh cream - 2 to 3 tbsp
  8. cumin seeds - 1 tsp
  9. Black cardamom - 1
  10. Green cardamom - 2 to 3
  11. Bay leaf - 1
  12. cloves - 4 to 5
  13. salt - as per taste
  14. sugar - 1/4 tbsp or as per taste
  15. Black pepper powder - 1 tsp
  16. oil - 2 to 3 tbsp
  17. Kasoori methi Powder - 1 tsp


  1. 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.
  2. Drain the water and let the mixture cool down to room temperature
  3. Grind it to a smooth paste in a blender. You can add just a tbsp of water if required.
  4. Next, in a non stick kadai or pan, add the oil.
  5. 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.
  6. 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.
  7. 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.
  8. 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
  9. 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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