Malai Koita Recipe

Prepare potatoes and paneer

Peel and halve the potatoes; parboil them in salted boiling water for 10–12 minutes until just tender but not falling apart. Drain and set aside. If using store-bought paneer and you prefer a firmer texture, lightly pan-fry the cubes in 1 teaspoon oil until edges are golden; otherwise use raw.

Make tomato-cashew puree

If using cashews, soak them in hot water for 10 minutes. Roughly chop tomatoes. In a blender, combine the chopped tomatoes and soaked cashews (or just tomatoes if skipping cashews) with 1/4 cup water; blend to a smooth puree. Reserve.

Measure spices

Measure out ginger-garlic paste, ground spices, kasuri methi, cream and milk so they are ready when cooking.

Heat 2 tablespoons oil or ghee in a wide, heavy-bottomed skillet over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until soft and translucent and beginning to color at the edges, about 7–9 minutes.

Add 1 tablespoon ginger-garlic paste and the slit green chili (if using). Sauté 1–2 minutes until fragrant, taking care not to burn the paste.

Add turmeric, ground cumin and ground coriander; stir and cook for 30 seconds to bloom the spices.

Pour in the tomato (and cashew) puree and mix well. Cook the puree on medium-low heat, stirring occasionally, until it thickens and the raw tomato smell cooks out, about 10–12 minutes. If the mixture reduces too quickly, add a splash of water.

Season the sauce with red chili powder and salt. Stir and simmer 2–3 minutes so flavors combine.

Reduce heat to low. Slowly stir in 1 cup milk, mixing until a smooth, silky sauce forms. Cook gently for 2–3 minutes—do not boil vigorously once milk is added to avoid curdling.

Add the parboiled potatoes and paneer cubes to the sauce, gently stirring to coat them without breaking the potatoes. If the sauce is too thick, add 2–4 tablespoons water to reach desired consistency.

Cover and simmer on low for 6–8 minutes to allow the potatoes and paneer to absorb the flavors. Check occasionally and stir gently to prevent sticking.

Stir in 3 tablespoons fresh cream and 1 tablespoon butter; mix gently. Sprinkle crushed kasuri methi and garam masala over the curry and fold in. Simmer uncovered for another 1–2 minutes to meld flavors. Taste and adjust salt or chili if needed.

Turn off heat. Garnish with chopped cilantro. Let the curry rest for 3–5 minutes before serving so the flavors settle.