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Paneer Musallam

paneer musallam

Paneer Musallam

5 from 11 reviews
Pin Recipe Print Recipe
Course Main Course
Cuisine Indian


  • 2 tablespoons ghee
  • 1 12 ounce block Paneer sliced in half lengthwise



  • 2 tablespoons heavy cream
  • 2 tablespoons dry milk powder
  • 2 tablespoons raw green pistachios chopped
  • 1 tablespoon almond flour
  • 1 tablespoon cashew flour*
  • 1 tablespoon golden raisins chopped

  • chopped pistachios, saffron, heavy cream, cilantro garnish


  • Cut paneer in half lengthwise.
  • Heat a nonstick pan (I like the Always Pan) over medium to medium-high heat (all stoves are different), wait for a minute for the pan to get hot, then add ghee and once it melts, add the paneer and fry for 1-2 minutes, then flip over and fry for another 1-2 minutes, or or until mostly golden brown. Take the paneer out and set it aside on a plate for now.
  • Combine the filling ingredients in a bowl and mix well. Put the filling in between the two slices of fried paneer.
  • Add the sauce ingredients to the pan and mix well, bring to a simmer and then cook for 1-2 minutes or until slightly thickened.
  • Pour the sauce overtop and garnish with a heavy cream drizzle, cilantro, and chopped pistachio. Slice and serve!


  • *To make cashew flour, I suggest grinding raw cashews.
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