Malai Paneer - Microwave Recipe
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the spice mix
In a microwave-safe bowl, add 1 tsp ginger garlic paste, 1 1/2 tsp kasturi methi, salt to taste, black pepper to taste, and 1 tsp cumin powder. Mix these dry spices well. Then, add approximately 1 tablespoon of oil and mix again until a uniform paste forms.
Coat the paneer
Add the 350g paneer cubes to the prepared spice mix. Gently mix with a spatula or spoon until all paneer pieces are evenly coated with the spice mixture.
First Microwave Cook
Place the bowl with the coated paneer in the microwave. Cook for at full power (based on a 1000-watt microwave). This step helps to cook off the raw smell of the ginger garlic paste and infuse flavors into the paneer.
Add curd
After the first microwave cycle, carefully remove the bowl from the microwave. Add 4 tablespoons of curd to the paneer mixture. Mix gently to combine the curd with the paneer and spices.
Add cream and second microwave cook
Add 1/2 cup of malai or cream (such as half-and-half or cream) to the mixture. Mix well to ensure the cream is evenly distributed. Return the bowl to the microwave and cook for another at full power.
Final seasoning
Remove the bowl from the microwave. Add a pinch of sugar and 1/4 teaspoon of garam masala to the malai paneer. Mix everything thoroughly to incorporate the final seasonings.
Serve
Your delicious Malai Paneer is now ready to be served hot. Enjoy it with freshly made naan, roti, or paratha.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
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