Afghani Paneer
by Tarla Dalal
Afghani paneer recipe | restaurant style Afghani paneer | paneer Afghani | how to make Afghani paneer tikka at home |
Afghani paneer tikka is from the kitchens of Mughals. Learn how to make restaurant style Afghani paneer. 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. The spice powder of this paneer Afghani, is a classic example of this.
To make Afghani paneer, combine the melon seeds, cashews and poppy seeds in a mixer jar and blend till you get a smooth powder. Then make a marinade by combining fresh cream, milk, butter, white pepper powder, garam masala, chilli paste and salt. Combine the paneer cubes with this powder and marinade, toss gently and keep aside to marinate for 2 hours. Thread 6 pieces of the marinated 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.
In this restaurant style Afghani paneer, the paneer should be extremely fresh, else it will break. Make big cubes and not small so that the pieces do not break while inserting them on a satay stick. Marinating the paneer for at least 1 to 2 hours ensures that all the flavours of the marinade are absorbed.
Remember to serve this Afghani paneer tikka immediately off the tava.
Enjoy Afghani paneer recipe | restaurant style Afghani paneer | paneer Afghani | how to make Afghani paneer tikka at home.
Afghani Paneer recipe - How to make Afghani Paneer
Preparation Time: Cooking Time: Total Time:
Makes 8 satays
For Afghani Paneer
2 cups paneer (cottage cheese) cubes
To Be Ground Into A Smooth Powder
1 tbsp melon seeds (charmagaz)
3 tbsp cashew nuts (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 For Afghani Paneer
oil for greasing and cooking
- Method
- 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.
| Energy | 219 cal |
| Protein | 5.9 g |
| Carbohydrates | 4 g |
| Fiber | 0.1 g |
| Fat | 19.9 g |
| Cholesterol | 8.1 mg |
| Vitamin A | 319 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 2.7 mcg |
| Calcium | 189.3 mg |
| Iron | 0.3 mg |
| Magnesium | 11.2 mg |
| Phosphorus | 118.7 mg |
| Sodium | 28.1 mg |
| Potassium | 33.2 mg |
| Zinc | 0.2 mg |
Too yummy !!!!
its my best choice for snak
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..
Love it !