Name: Malai Pepper Paneer Masala recipe by Priyanjali Joardar at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Paneer 250 grams; Onion 1 medium; Garlic 4-5 cloves; Ginger 1 inch; Milk 1/2 cup; Curd 2 tablespoon; Peanut 1/4 cup; Shahi Jeera 1 teaspoon; Chilly flakes 1 teaspoon; Nutmeg powder 1/2 teaspoon; Roasted curry leaves 10-12; Desiccated coconut 2 tablespoon; To be roasted and ground:; Pepper 2 tablespoon; Coriander powder 1 tablespoon; Fennel seeds 1 teaspoon

ABOUT Malai Pepper Paneer Masala RECIPE

A creamy milk and peanut gravy with a blend of roasted and ground aromatic spices like pepper, fennel and coriander gives this dish an amazing flavor. The milk and peanut gives the gravy the sweetness which balances out the spice of pepper. This goes well with Roti, parantha or naan.

Ingredients Serving: 4

Paneer 250 grams
Onion 1 medium
Garlic 4-5 cloves
Ginger 1 inch
Milk 1/2 cup
Curd 2 tablespoon
Peanut 1/4 cup
Shahi Jeera 1 teaspoon
Chilly flakes 1 teaspoon
Nutmeg powder 1/2 teaspoon
Roasted curry leaves 10-12
Desiccated coconut 2 tablespoon
To be roasted and ground:
Pepper 2 tablespoon
Coriander powder 1 tablespoon
Fennel seeds 1 teaspoon

Instructions

Dry roast and grind the masalas mentioned under 'to be roasted and ground'.
Soak the peanut in warm water and grind into fine paste.
Grind onion, garlic and ginger into a paste.
Heat oil in a kadai, throw in shahi jeera, once it splutters add the ground paste of onion, ginger and garlic along with the ground peanut.
After two minutes of sauteing add the ground spice mix.
Add curd, chilly flakes, nutmeg powder, desiccated coconut and salt. Cook till the raw smell of curd leaves.
Add the milk, paneer and let the gravy come to a boil.
Simmer for 5 to 7 minutes or until the desired consistency is achieved.
Finally add the dry roasted and crushed curry leaves. Give it a stir.
Keep it covered for at least half an hour for the paneer to soak up the flavors before serving.

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