How to make Paneer Malai Curry -

Paneer pieces cooked in a spicy masala with coconut milk make a most delicious curry

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese, Tender Coconut (हरा नारियल/ टेंडर कोकोनट)

Cuisine : Indian

Course : Main Course Vegetarian


For more recipes related to Paneer Malai Curry checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Jain Dal Dhokli Aloo ki Sabzi Chole Soya Curry Mushroom Do Pyaza Goan Style

Paneer Malai Curry

Paneer Malai Curry Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Malai Curry Recipe

  • 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.