by Tarla Dalal
Added to 130 cookbooks
This recipe has been viewed 110721 times
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.
- Combine the paneer, prepared powder and prepared marinade in a deep bowl and mix gently.
- Keep aside for 2 hours.
- Thread 6 pieces of the marinaded paneer in each satay stick or a skewer.
- 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.
- Repeat steps 3 and 4 to make 4 more satays.
- Serve immediately.
Nutrient values per satay
|Vitamin A||320.7 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.3 mg|
|Vitamin B3||-0.3 mg|
|Vitamin C||1.4 mg|
|Folic Acid||0.4 mcg|
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