Paneer Makhmali ( Microwave Recipe )

by Tarla Dalal

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Just the thought of hot, buttery naans or crisp, flaky parathas with paneer makhmali will lead you to culinary nirvana. Here, paneer chunks are marinated in an aromatic paste of coriander, mint, cashews and thick curds, and later sautéed to perfection. As if that were not enough, there is a cream topping as well! make sure you microwave the onions well, as mentioned in the recipe, to achieve the required crispiness.

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Preparation Time: 15 mins
Cooking Time: 8 mins
Makes 4 servings
Show me for servings

Ingredients

To Be Ground Into A Thick Paste
2 cups chopped coriander (dhania)
1/2 cup chopped mint leaves (phudina)
3 green chillies , roughly chopped
25 mm (1”) piece ginger (adrak)
1/4 cup broken cashewnuts (kaju)
1/4 cup fresh curds (dahi)
1 tbsp lemon juice
salt to taste

Other Ingredients
2 1/2 cups paneer (cottage cheese) ,
cut into 25 mm. (1”) cubes
1 tbsp butter
1 tsp oil
1 cup sliced onions
1/4 cup milk
1 1/2 tsp garam masala
1 tbsp fresh cream

Method

Prick the paneer pieces with a fork and add the prepared paste, mix well and keep aside to marinate for 10 to 15 minutes.
Add the butter and oil in a microwave safe bowl, and microwave on high for 20 seconds.
Add the onions, mix well and microwave on high for 3 minutes, stirring once in between after 1½ minutes.
Add the paneer, mix well and microwave on high for 4 minutes, stirring once in between after 2 minutes.
Add the milk and garam masala, mix well and microwave on high for 1 minute.
Add the cream and mix well.
Serve immediately.

RECIPE SOURCE : Microwave Cooking