Malai Soya Paneer

Ingredients:

Marination

Soya paneer (tofu) – 250 g (cut into tikka cubes)

Hung curd – 4 tbsp

Fresh cream – 3 tbsp

Grated cheese – 1–2 tbsp (optional for richness)

Ginger-garlic paste – 1 tsp

Green chilli paste – ½ tsp

White pepper powder – ½ tsp

Garam masala – ½ tsp

Chat masala – ½ tsp

Kasuri methi – ½ tsp (crushed)

Lemon juice – 1 tsp

Cornflour or roasted besan – 1 tsp (helps coating stick)

Melted butter or oil – 1 tbsp

Salt – to taste

Veg (optional)

Capsicum

Onion petals

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Instructions:

1. Prepare the malai marinade:

Take hung curd, fresh cream, malai, and grated cheese

Add ginger-garlic paste and green chilli paste.

Mix in white pepper, garam masala, chat masala, kasuri methi, and salt.

Add lemon juice and cornflour/besan.

Finally add 1 tbsp melted butter/oil.

Whisk well to form a smooth, creamy white marination

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2.Marinate the soya paneer:

Add soya paneer cubes and optional veggies.

Coat gently without breaking the paneer.

Rest for 30–45 minutes (or 2 hours for best taste).

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Cooking – Tandoori Style:

Tandoor (best)

Cook for 8–10 minutes.

Brush with butter once halfway.

Slight char marks = perfect tandoori flavour.

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Oven / OTG

Preheat to 230°C.

Bake for 12–15 minutes.

Then broil/grill mode for 2–3 minutes for tandoori look.

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Air Fryer

200°C for 10–12 minutes, brush with butter.

Tawa / Pan

Add little oil, cook on medium flame until golden spots appear.

Add a small smoke for tandoori aroma.

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Serve with:

Mint chutney

Onion lachha

Lemon wedge

Chat masala sprinkle

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