Afghani Paneer


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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:    Cooking Time:     Makes 8 satays
Show me for satays

Ingredients

2 cups paneer (cottage cheese) cubes

To Be Ground Into A Smooth Powder
1 tbsp melon seeds (charmagaz)
3 tbsp cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)

To Be Mixed Into A Marinade
1/4 cup fresh cream
2 tbsp milk
2 tbsp butter
1 tsp white pepper powder
1 tsp garam masala
1 tsp green chilli paste
salt to taste

Other Ingredients
oil for greasing and cooking

Method
  1. Combine the paneer, prepared powder and prepared marinade in a deep bowl and mix gently.
  2. Keep aside for 2 hours.
  3. Thread 6 pieces of the marinaded paneer in each satay stick or a skewer.
  4. Heat a non-stick tava(griddle), grease it with little oil, place 4 marinated paneer satays on it and cook using a little oil on a medium flame for approx. 10 minutes or till they turn brown in colour from all the sides.
  5. Repeat steps 3 and 4 to make 4 more satays.
  6. Serve immediately.

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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 on 03 Aug 15 04:43 PM


Afgani paneer.. woow royal rich paneer starters.. mildly spiced.. and a white marinade.. I love the texture the marinade.. very smooth that just melts in the mouth.. and perfectly cooked on the tava.. simply simple and delicious..
 on 19 Jun 13 09:57 AM


Love it !