Magaz Malai Paneer | Cottage Cheese in Creamy Melon Based Sauce

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In India, especially on the Northern Side like Delhi and Punjab, whenever there is a party or a get-together planned at home, one dish that is a must-make for sure, has to be paneer (cottage cheese) based. While many a times I go either for Paneer Dhaniya Adraki Korma, Paneer Butter Masala, Shahi Palak Paneer Kofta Curry or Kadhai Paneer, this time I opted to experiment with flavors keeping them plain, simple and subtle. Trust me, the dish turned out to be super awesome and left my guests licking their fingers till the last bite.   

To tell you more about this paneer recipe, its heart and soul is the gravy which is made using the paste of melon seeds, a little milk and a dollop of fresh cream. What lends it a touch of spice is only a couple of green chilies and black pepper powder. And yes, it is totally incomplete without kasoori methi powder that provides it with that much needed earthiness.

One of my best paneer recipes till date, it ought to be indulged with some garlic naan or pudina parantha.

Magaz Malai Paneer


Ingredients

Paneer (cut into cubes) - 250 grams
Melon seeds - 1/4 cup
Onions (sliced) - 1/2 cup
Ginger (roughly cut into pieces) - 1 inch
Green chilies (roughly chopped) - 2 to 3
Milk - 1 and 1/2 cup
Fresh cream - 2 to 3 tbsp
Cumin seeds - 1 tsp
Black cardamom - 1
Green cardamom - 2 to 3
Bay leaf - 1
Cloves - 4 to 5
Salt - as per taste
Sugar - 1/4 tbsp
Black pepper powder - 1 tsp
Oil - 2 to 3 tbsp
Kasoori Methi Powder - 1 tsp

Magaz Malai Paneer

Method

1. In a saucepan, take about a cup and half of water. Add to it, melon seeds, sliced onions, chopped ginger and green chilies. Let them boil for 15 to 20 minutes on low flame.

2. Drain the water and let the mixture cool down to room temperature.

3. Grind it to a smooth paste in a blender. You can add just a tbsp of water if required.

4.  Next, in a non stick kadai or pan, add the oil.

5. Once oil is hot, add all the whole spices and saute for a minute. Next, add the melon seed paste and cook on low flame stirring it continuously until it turns a little brown.

6. To this sauteed paste, put in the milk. Cook for 5 to 10 minutes. Switch off the flame and let it come to room temperature.

7. Again blend this gravy in a mixi jar and strain off nicely using a fine mesh strainer. This way all the unwanted fibers of whole spices would be removed from the gravy.

8. Pour this strained gravy in the kadai or pan and let it come to boil. If it seems too thick, you can add a little water as per the consistency you like. Season with salt, sugar, black pepper powder and crushed kasoori methi. Next, add paneer pieces and let cook for 5 to 7 more minutes.

9. Switch off the flame and mix in 2 to 3 tbsp of fresh cream. In the end, again garnish with some crushed kasoori methi. Enjoy hot with any naan or parantha of your choice.

Magaz Malai Paneer


Anshu's Food Odyssey

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