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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Serves 4.
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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

  1. Combine the prepared powder with all the other ingredients except the paneer in a bowl and mix well to form a thick marinade.
  2. Add the paneer and keep aside to marinate for 1 to 2 hours.
  3. 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.
  4. Remove from the oven and serve hot.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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Foodie #594757June 19, 2013

Love it !

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Reviewed June 19, 2013by Foodie #594757

Love it !

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