Afghani Paneer

by Tarla Dalal

Accompaniments

Ajwaini Roti
Aloo Palak Roti
Bajra Aloo Roti
Cauliflower Roti
Chawal ki Roti
Colocasia Rotis ( Know Your Green Leafy Vegetables)
Coriander Rotis
Jowar Pyaz ki Roti ( Acidity Cookbook)
Kashmiri Rotis
Khasta Roti
Khoba Roti
Makai ki Roti
Missi Rotis
Moghlai Roti
Mooli Roti
Nutritious Radish Rotis
Nutritious Rotis (Achaar Aur Parathe)
Nutritious Rotis
Oats Roti

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The Mughal maharajas had an umpteen number of chefs who spent laborious hours toiling in the kitchens to prepare the perfect meal. They ground most ingredients to powders to ensure the perfect eating experience. Though not as time consuming this recipe uses a powder of melon seeds, cashew nuts and poppy seeds. The powder is combined with other rich ingredients such as cream milk and butter and used as a marinade for paneer. Marinating the paneer for at least 1 to 2 hours ensures that all the flavours of the marinade are absorbed.

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Preparation Time: 10 mins
Cooking Time: 0 mins
Serves 4.
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Ingredients

To be ground into a powder
1 tbsp melon seeds (charmagaz)
3 tbsp cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)

Other ingredients
1/4 cup fresh cream
2 tbsp milk
2 tbsp butter
1 tsp white pepper powder
salt to taste
1/2 tsp garam masala
1/2 tsp green chilli paste
2 cups paneer (cottagte cheese) cubes

Method

Combine the prepared powder with all the other ingredients except the paneer in a bowl and mix well to form a thick marinade.
Add the paneer and keep aside to marinate for 1 to 2 hours.
Arrange the paneer pieces on the wire rack of a pre-heated oven and grill at 200°C (400°F) for about 15 minutes or till the paneer is golden brown from all sides.
Remove from the oven and serve hot.

RECIPE SOURCE : Mughlai Khana