Sanjeev Kapoor

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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.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Paneer Malai Curry

Main Ingredients

Paneer (cottage cheese), Tender coconut





Level Of Cooking



  • 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
  • Green cardamoms
  • Cloves
  • 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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