How to Make Paneer in Microwave: Tips to Make Delicious Paneer in Microwave + 5 Lip-smacking Recipes You Can Make Right Away! (2020)

• Take six glasses of milk and boil it on medium flame. When the milk starts boiling, add two tablespoons of vinegar and stir it well.
• You can also use 1/4th cup of yoghurt. You will see the milk curdling from the sides. When the whole quantity of milk has been curdled, turn off the gas immediately.
• Then drain the excess whey from the paneer by pressing some heavy object on it.
• It would help if you also rinsed under running water so that the paneer does not smell of vinegar.

Your paneer is ready in blocks. You can now cut them into pieces or refrigerate them for further use.

• Take six glasses of milk in a microwave-safe glass bowl. Remember, the bowl should be at least half empty after pouring the milk.
• Set the temperature to 100° for five to seven minutes in total to prepare the paneer.
• After three or four minutes, take out the milk. The milk must have been boiled by now.
• Add one tablespoon of vinegar and put back the milk in the microwave for the rest of the time.
• Once the microwave sounds a beep, take out and sieve the paneer to drain out the excess whey.

The paneer is now ready to be cooked. It is soft but intact. You can consume it within three days if properly refrigerated. Cut into thin slices or cubic pieces before cooking.

Ingredients

• 300 grams freshly prepared paneer
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• Salt to taste
• 1 tablespoon red chilli sauce
• 1 tablespoon lime juice
• 1 tablespoon high-quality refined oil
• 1/4th cup of fine pieces of tomato
• 1/4th cup of onion shredding
• Ball pepper
• 1 teaspoon grated ginger

How to Make

• In a big bowl, mix all the ingredients properly except the paneer cubes. This mixture should be smooth, and then the paneer pieces are added to it.
• The entire mixture is left to be marinated for an hour or so. Now, uniformly spread oil on the multi cook tawa that comes with the microwave.
• Place the paneer pieces one by one carefully and then select Tandoori Paneer Tikka in the Auto Cook option.
• Now, wait for the end beep and then take out the aromatic paneer recipe.
• It is ready to be served with green chutney for a fabulous taste.

Ingredients

• 250 grams of paneer
• 100 grams capsicum cut into thin slices
• 2 or 3 medium-sized tomatoes
• 2 teaspoon roasted cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon garam masala powder
• 2 tablespoon fresh cream
• Salt to taste
• 2 tablespoon refined oil
• Finely chopped garlic cloves (5 or 6)
• 1/4th teaspoon turmeric powder
• Grated ginger

How to Make

• Take oil in a microwave-safe vessel and add the spices.
• Microwave them for a minute to preheat the spices. Now add the chopped onions and again microwave for another minute.
• Now, you have to add the dry spices one by one and mix them well with a spatula. Microwave it for another minute.
• Add the tomato, capsicum and then microwave for a couple of minutes.
• For the last step, add fresh cream and salt as per taste and then finally drop the paneer pieces in this mixture.
• With a spatula, make sure that the pieces are coated properly with this mixture. Finally, microwave it for seven to ten minutes, and the yummy, mouth-watering Kadai Paneer is ready.

Ingredients

• 1 cup of paneer cubes
• 1 big tomato chopped into small pieces
• 1" ginger, finely chopped
• 1 teaspoon of butter or ghee
• 1 teaspoon of oil
• A pinch of green cardamom powder
• 3/4th teaspoon of Kashmiri red chili powder
• Salt to taste
• Sugar to taste
• 1 teaspoon of garam masala
• 1 tsp of tomato ketchup or sauce
• 1 tablespoon of white melon seeds, commonly known as Magaj
• 10 cashew nuts
• A pinch of Kasuri Methi
• ½ cup milk
• Refined Oil

How to Make

• Firstly, you need to soak the magaz and cashew nuts in some warm water in a separate bowl. Now, in the microwave-safe bowl, add the tomatoes and ginger. Heat it on medium-high flame for five minutes.
• Once the tomatoes become mushy and the ginger pieces soft, transfer it to another bowl to make a soft paste. In that microwave-safe bowl, add ghee and oil and heat it for a minute.
• Then add the salt, sugar, chilli powder, cardamom powder and garam masala. Mix this well with a spatula.
• Now add the tomato paste you made previously. Put this entire mixture and heat in the microwave for eight minutes.
• At this stage, you have to grind the previously soaked cashew nuts and magaj. Add this to the mixture along with Kasuri Methi.
• Mix everything well and again microwave it for five minutes. Now, delicately add the cubes of paneer into it.
• Then, at last, add the milk to reach the proper thickness of the gravy. Microwave it for another five minutes, and your recipe is ready to be served.

Ingredients

• 300 grams of paneer cut into cubes
• 1 big onion chopped lengthwise
• 1.5" length of ginger root finely chopped
• 2 cloves of garlic finely chopped
• 2 teaspoons of soya sauce
• ½ teaspoon of vinegar
• ½ teaspoon of Ajinomoto
• 3-5 green chillies chopped lengthwise
• 1 teaspoon of cornflour mixed homogeneously in 6 teaspoons of water
• 1 green capsicum cut along lengthwise
• 3-5 teaspoon of refined oil
• Salt to taste
• ¼ teaspoon orange food colour (optional)

How to Make

• In a microwave-safe bowl, add oil, onion pieces, ginger paste, finely chopped garlic, Ajinomoto, soya sauce, and the sliced paneer cube.
• Mix everything properly. Cover the bowl with a microwave-safe lid and microwave it for five minutes on a high power level.
• Then, take the vessel out and add vinegar, green chillies, capsicum, salt, and the cornflour mixture into it.
• If you are using orange food colour, you can also add at this stage. Now, put it back to the microwave and heat it for four minutes on high flame.
• This time do not cover it with the lid. Wait for the microwave to sound beep, and you have finished cooking dry chilli paneer using the microwave.
• It can be served with Paratha or Naan.

Ingredients

• A dozen of cubed paneer pieces
• ½ cup white flour
• 2 tablespoons cornflour mixed with ½ cup water homogeneously
• 1 teaspoon Kashmiri Chilli Powder
• Half cup of water
• Salt to taste
• Refine oil
• 1-inch ginger finely chopped
• 2 cloves of garlic
• ½ onion finely chopped
• ½ cup tomato sauce
• 1 tablespoon soya sauce
• 1 tablespoon vinegar
• 1 spring onion chopped (optional)

How to Make

• Heat the oil in a microwave-safe bowl for a minute. Add maida, cornflour, red chilli powder, and salt in a separate mixing bowl. Mix well with your hand.
• Pour water a little at a time. Make sure to check the consistency of batter when you are adding water.
• Add the paneer cubes and coat them with the batter on all sides. In the hot oil, fry them for a minute on medium power.
• In another microwave-safe bowl, add a tablespoon of oil, ginger, and garlic and heat it for one minute.
• Now add the finely chopped spring onions, capsicum, and soya sauce and again heat it for three minutes.
• Add tomato sauce, sugar, and cornflour water. Heat it for a minute on medium power. At this stage, you can add salt and vinegar.
• Heat this final mixture for five minutes before you add the pieces of fried paneer. Mix the paneer well with the Manchurian Gravy and heat it for one minute. Your Dry Paneer Manchurian recipe is ready!

• Do not add over a dose of vinegar or lemon juice. Your paneer will taste weird then.
• Do remember to wash the paneer under running water. If you do not do so, your paneer will smell of vinegar.
• It is always better to refrigerate before you use it. Once you expose it to a cooler temperature, it will be firmer in texture and thus unbreakable.
• Use thick base vessels while boiling the milk.
• Use good quality milk to make paneer. Ensure that the milk has a negligible amount of water.
• You should not over boil the milk as then the paneer may be hardened.
• Always make sure that the paneer is brought to room temperature before you cook it.

• You can add onion choppings over the paneer gravy to make it look more yummy.
• Another out of the track idea is to add some cheese shreddings on the top. Paneer gravy with cheese goes well.
• You can also couple your recipe with tomato and chilli sauce. It will not betray your taste buds.
• You can also play with the paneer cubes to make different figurines on a plate. It will give an even better appeal to the dishes.