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Recipe Card

Malai Sauce

Cashew paste makes this one taste richer than it is — mild and creamy, finished with fresh ginger and cilantro so it never turns heavy. A gentle place to start if you're easing into Punjabi flavors.

Recipe card

02

Malai Sauce

8 oz

Serves

4

Total time

35 minutes

Contains

Cashew paste.

Curried Away Simmer Sauces

chicken, paneer or mushrooms

From your kitchen

1 tbsp butter or ghee

½–1 cup water

1 cup heavy cream

Salt to taste

Fresh cilantro

Julienned ginger

Choose your main

Chicken thighs, 1–2 lbs

Brown it first, then simmer 15–20 minutes until it reads 165°F.

Paneer, 1 lb

Cut into cubes.

Mushrooms, about 1 lb

Halve or quarter. They give off water, so start with less.

Method

  1. 1 · Melt the butter or ghee and brown your main, about 5 minutes.
  2. 2 · Add the sauce, water and salt. Simmer 15–20 minutes.
  3. 3 · Stir in the cream and cook 5 minutes more.
  4. 4 · Cilantro and ginger on top. Serve with naan or rice.