How to make Paneer Malai Curry Recipe - Paneer pieces cooked in a spicy masala with coconut milk make a most delicious curry

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Tender coconut (हरा नारियल/ टेंडर कोकोनट)

Cuisine : Indian

Course : Main Course_Veg

Paneer Malai Curry

English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Paneer Malai Curry checkout Paneer Babycorn Balchao , Malai Kofta Curry , Shahi Paneer , Malai Kofta Curry . You can also find more Main Course_Veg recipes like Palak Rajma, Mirchi Ka Salan, Mixed Mushroom with Beancurd, Tofu with Stewed Noodles. Or try out these recipes from Indian Cuisine like Reewa Pulao, Kaju Khoya aur Besan ke Laddoo, Motichoor Muffin, Picnic Chicken.

Paneer Malai Curry Recipe Card

Paneer Malai Curry

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Paneer Malai Curry

  • Paneer (cottage cheese) 200 grams

  • Tender coconut 1 large

  • Coconut scrapped 1 1/2

  • Oil 4 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 tablespoon

  • Bay leaves 2

  • Green cardamoms 3-4

  • Cloves 3-4

  • Cinnamon 1 inch stick

  • Onions grated 2 medium

  • Ginger paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Pure ghee 1 tablespoon


Step 1

Cut paneer into one and a half inch by one inch by half inch sized rectangular pieces. Heat two tablespoons of oil in a pan. Sauté paneer pieces till lightly browned on all sides. Add salt.

Step 2

Dissolve one-fourth teaspoon of turmeric powder in a tablespoon of water and add to pan. Sauté till water dries up. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water.

Step 3

Squeeze and extract coconut milk. Heat remaining oil in a pan. Add bay leaves, green cardamoms, cloves and cinnamon. Stir-fry briefly.

Step 4

Add grated onions and sauté for two to three minutes and then add ginger paste. You can sprinkle a little water if required.

Step 5

Blend red chilli powder and the remaining turmeric powder in a little water and add to onions. Stir-fry on medium heat for two to three minutes and add coconut milk.

Step 6

Add paneer, reserved scraped coconut and pure ghee. Add salt, cover and cook for five to seven minutes.

Step 7

ake a tender coconut. Remove contents. Fill empty coconut shell with this mixture. Cover with lid and seal it with atta dough. Preheat oven to 200º C - 220º C.

Step 8

Keep coconut shell in hot oven for fifteen to twenty minutes to cook on dum.

Step 9

Serve directly from the coconut shell.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.