Afghani Paneer


by
Afghani Paneer

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 130 cookbooks   This recipe has been viewed 110905 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.

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Afghani Paneer recipe - How to make Afghani Paneer

Preparation Time:    Cooking Time:    Total Time:     Makes 8 satays (8 satay )
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.
Accompaniments

Ajwaini Roti 
Dhaniye Aur Makai ki Roti 
Kashmiri Rotis 
Khasta Roti 
Missi Rotis, Rajasthani Missi Roti 

Nutrient values per satay
Energy213 cal
Protein5.8 g
Carbohydrates3.9 g
Fiber0 g
Fat19.3 g
Cholesterol0 mg
Vitamin A320.7 mcg
Vitamin B1-0.3 mg
Vitamin B2-0.3 mg
Vitamin B3-0.3 mg
Vitamin C1.4 mg
Folic Acid0.4 mcg
Calcium186.9 mg
Iron0.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium28.7 mg
Potassium13.7 mg
Zinc0.2 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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Reviews

Afghani Paneer
5
 on 18 Jul 17 03:51 PM


its my best choice for snak
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Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
18 Jul 17 04:50 PM
Afghani Paneer
5
 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..
Afghani Paneer
5
 on 19 Jun 13 09:57 AM


Love it !