After a hectic few days of Navratri festivities and eating out almost every day, we have finally got back to the normal way of life again. It also means I am getting busier in the kitchen and quite frankly, enjoying it. I love cooking something which comforts the family and makes them enjoy and appreciate the wholesomeness of a home-cooked meal even more. And for such situations, Malai Paneer and Onion Kulcha is a good option.
I got around to cooking G’s favorite Malai Paneer and Onion Kulcha today. This is G’s comfort food. This is not what would be considered a quintessential constituent of a staple meal in a Bong household, especially back home. In fact, this meal is more indigenous to the northern part of India. However, this is one vegetarian meal which is thoroughly enjoyed and looked forward to by G and her dad.
Saturday is one day of the week when we chose to go meatless. And we often end up going to this local Indian vegetarian restaurant. And that’s where we got hooked to this winning dish. In fact, we go back to this place almost every week and I kid you not for almost two years now, G has always ordered the same thing.
Malai Paneer literally means Paneer in a cream sauce. When this is paired with a warm, melt-in-your-mouth onion kulcha, slathered generously with butter, it’s a match made in heaven. A little side of a mango pickle and an onion salad just sweetens the deal even more. It is one happy meal for sure!
Malai Paneer with Onion Kulcha
- Prep Time: 60
- Cook Time: 30
- Total Time: 90
Print Recipe
Pin RecipeDescription
A winning combination when it comes to delectable Indian food.
Ingredients
Malai Paneer
- Paneer – 1 pack (400 gram), cubed
- Onion – 1 cup, finely chopped
- Ginger – 1 tsp, minced
- Garlic – 1 tbsp, minced
- Turmeric Powder – 1 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1/2 tsp
- Kashmiri Red Chili Powder – 1 tsp
- Tomato Paste – 1/2 tbsp
- Garam Masala – 1 tsp
- Vegetable Oil – 2 tbsp
- Kasuri Methi – 1 tsp
- Heavy Cream – 1 cup
- Cilantro – 1 tsp (for garnish)
- Butter- 2 tsp
- Salt – 1 tsp, adjust to taste
- Sugar – 1/2 tsp, adjust to taste
Onion Kulcha
- All purpose flour – 3 cups
- Yeast – 1 pack
- Sugar – 1 tsp
- Milk – 1 cup
- Water – 1 cup
- Oil – 3 tbsp
- Onion – 1, finely chopped
- Green chilies – 2, finely chopped
- Cilantro – ¾ cup, finely chopped
- Butter – ½ cup
- Onion Seeds (Kalongi) – 1 tbsp
- Salt – 1 tsp
Instructions
MALAI PANEER
- In a pan, heat oil.
- Add the chopped onion and fry until the onions look golden brown.
- Mix in the ginger-garlic paste and fry for another 2 mins.
- Add the tomato paste along with couple of tbsp of water.
- Throw in the spices except the garam masala and stir for another 2-3 mins or until you see oil leave the sides of the onion mixture. Be careful not to burn the masala.
- Add the paneer cubes and coat them well in the masala.
- Pour in the cream and mix well. Cook for another 3-4 mins.
- Season with salt and sugar. This curry has a tad sweeter taste.
- Add the crushed kasuri methi, garam masala and the butter. Stir to mix gently.
- Garnish with cilantro.
ONION KULCHA
- Heat the milk and the water in the microwave for 1 min.
- Add the sugar and the yeast. Stir and let it sit for 5-10 mins.
- Add the yeast mixture to the flour and knead well.
- Cover with a wet towel and store the dough in a warm place for 45 mins.
- The dough will rise and become double in size.
- In the meantime, pre heat the oven to 400 degrees F.
- In a bowl, take the chopped onion and chilies.
- Season with salt and red chili powder. Leave it for 10 mins. Make sure to squeeze out the extra water from the onions.
- Take the dough and punch it down. Knead for another 10-15 mins so that the gluten is well formed.
- Make equal shaped golf sized balls using the dough.
- Flatten the balls and stuff with 1 tbsp of the onion mixture. Make a ball out of the dough again with the stuffing inside. Let the balls rest for 10 mins before rolling them again.
- Take each ball and start flattening it using the palm of your hands or use the rolling pin.
- If you have a pizza stone, put it in the oven and let it get heated up for about 9-10 mins depending on your oven. Alternatively, use a baking sheet.
- Top each flatbread with onion seeds and cilantro. Place on pizza stone or baking sheet. Bake for 10 mins.
- Take the flatbread out of the oven and slather with a little butter.
- Serve warm alongside the Malai Paneer.
Nutrition
- Serving Size: 6
- Calories: 594
- Sugar: 8
- Sodium: 845
- Fat: 31
- Saturated Fat: 12
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 62
- Protein: 19
- Cholesterol: 65
Helloooo there – please explain the size of a yeast “pack” – I think my pack would be too big for this mixture – THANK YOU
Thanks for stopping by!I used Fleischmann’s Yeast which is 0.25 oz per pack.
Thank you very much xx