Simple Malai Paneer Tikka Without Cream, Cashew, Onion-Garlic | Quick Tasty Malai Paneer White Gravy

Looking for an easy and delicious Malai Paneer Tikka recipe without cream, cashew, onion, or garlic? This quick and flavorful recipe uses simple ingredients like hung curd, fresh malai, and spices to create a smoky, restaurant-style dish at home. Perfect as a starter or snack, this recipe is ready in no time and doesn’t require gravy. Watch now and try this tasty, healthier twist on paneer tikka!

Simplest Malai Paneer Tikka Without Cream, Cashew, Onion & Garlic | Quick & Tasty Malai Paneer White Gravy

Ingredients
Hung curd - 4 tbsp
Cheese slice - 1/2 (for creaminess)
Fresh malai (from boiled milk) - 2 tsp
Milk - 1 tsp
Amchur powder (dry mango powder) - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Black pepper powder - 1/4 tsp
Salt - as per taste
Paneer (thin blocks) - 200g
Capsicum (thin slices) - 1 medium-sized
Burning charcoal - 1 small piece
Butter - 1 tsp

Method
1. Prepare the Marinade:
In a bowl, add hung curd, half a cheese slice, fresh malai, and 1 tsp milk.
Add amchur powder, garam masala, coriander powder, black pepper powder, and salt. Mix well.
2. Add Paneer and Capsicum:
Add thin blocks of paneer and sliced capsicum to the marinade. Mix gently to coat evenly.
3. Infuse Smoky Flavor:
Make a small cavity in the center of the bowl. Place a small cup in the cavity.
Add a burning piece of charcoal to the cup and drizzle some butter over it. Cover the bowl immediately and let it sit for 5 minutes to soak the smoky flavor.
4. Cook the Tikka:
Heat a pan and add butter. Place the marinated paneer and capsicum slices in the pan.
Cook on medium heat until both sides turn golden and slightly crisp.
Optional Gravy Tip:
If you prefer gravy, add cashew paste and cream to the marinade. However, this version is perfect as a dry starter!

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Music: Mornings
Musician: Jeff Kaale