Malai Paneer: Creamy Indian Cheese Dish with Rich Flavors

When you think of malai paneer, a luxurious Indian dish made with soft paneer cheese in a silky sauce of cream, cashews, and spices. Also known as paneer makhani, it’s the kind of dish that turns a simple dinner into something special. Unlike plain paneer tikka or palak paneer, malai paneer leans into richness—think slow-simmered cashew paste, fresh cream, and a hint of cardamom. It’s not just cheese in gravy; it’s comfort with depth.

This dish connects directly to other staples you might already know. paneer, a fresh, non-melting Indian cheese made by curdling milk with lemon or vinegar. Also known as Indian cottage cheese, it’s the star of dozens of vegetarian meals across the country. You’ll find it in butter masala, kadai paneer, and even street snacks. But malai paneer stands out because of its texture—smooth, velvety, and almost custard-like. It doesn’t rely on heavy tomatoes or onions like other curries. Instead, it uses ground nuts and dairy to build flavor slowly. That’s why it pairs so well with naan or jeera rice, and why it’s often served at celebrations.

And here’s something you might not realize: malai paneer is deeply tied to North Indian home cooking, but it’s become a favorite in Mysore too—not because it’s traditional there, but because it’s adaptable. You’ll find versions with coconut milk instead of cream, or with a touch of fenugreek to cut the sweetness. It’s a canvas. The same way dosa batter needs the right rice-to-lentil ratio, malai paneer needs balance: too much cream and it’s cloying; too little and it’s flat. The best versions use just enough to let the paneer shine.

What you’ll find in the posts below are real, tested ways to make this dish work in your kitchen. No fancy equipment. No hard-to-find ingredients. Just clear steps for creamy, flavorful malai paneer that tastes like it came from a home kitchen in Delhi, Lucknow, or even Mysore. You’ll also see how paneer behaves differently from halloumi, why cashew paste matters more than you think, and how to fix a sauce that’s too thin or too thick. This isn’t about copying a restaurant recipe—it’s about understanding what makes it work, so you can make it your own.