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

This is an exclusive website recipe.

Main Ingredients : Paneer (cottage cheese), Tender coconut

Cuisine : Indian

Course : Main Course_Veg

Paneer Malai Curry

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially 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!

Paneer Malai Curry Recipe - How to make Paneer Malai Curry


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Paneer (cottage cheese) 200 grams

  • Tender coconut 1 large

  • Coconut scrapped1 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 grated2 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.