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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. 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.

Afghani Paneer recipe - How to make Afghani Paneer

Ingredients                                                             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.

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