Malai paneer is a softer, creamier take on regular paneer, made with a higher proportion of milk fat that gives it a melt-in-the-mouth texture rather than the firmer bite of standard paneer. It's especially loved in rich, restaurant-style curries such as paneer butter masala and shahi paneer, where its softness soaks up gravy beautifully without breaking apart. In UAE kitchens cooking Indian food, it's also popular pan-fried lightly and added to biryanis, or crumbled into parathas and sandwiches for a creamy filling. Because malai paneer is more delicate than regular blocks, it needs gentler handling; searing it on high heat for too long can cause it to turn rubbery, so a light sauté on medium heat, or simply simmering it in gravy, works best.

When selecting paneer, look for a smooth, uniform white block without cracks, sourness, or a sour smell, all signs of ageing. Fresh paneer should feel slightly springy when pressed, not crumbly or overly firm. Once home, keep it submerged in water in an airtight container in the fridge, changing the water daily, which keeps it moist and extends its usable life by a few days. If you're stocking your fridge for the week's cooking, you can explore fresh paneer and khoa on QuicKart, with fresh stock delivered free anywhere in the UAE. Setting or cooking from scratch?

You can also add fresh milk to your order in the same order.