An indigenous part of the city of Nawabs, Lucknow; Awadhi cuisine was influenced by its ruling Mughals known for their lavish dishes prepared with exotic spices, herbs and garnished liberally with dry fruits.
Succulent cubes of silky soft paneer cooked in a lip-smackingly creamy cashew gravy, fragrant with cardamom and khus-khus, my twist of green chilli adds an unexpected kick to the indulgent snow-white Lucknowi recipe!
Prep Time: 75 min Cooking Time: 15 min
10 pieces of 1″paneer cube
For the Marinade
2 tbsp cashews
1 tsp poppyseed
1 tsp melon seed
2 tbsp cream
2 tbsp milk
6 to 8 black or white pepper
1 green chilli
- Mix all the ingredients for the marinade and make a smooth paste
- Marinate the paneer in it for an hour
- Prepare paneer skewers
- Grill it in a tandoor or on a non stick pan