Awadhi Paneer Tikka

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 

Ingredients:

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
1 cardamom

Method:

  1. Mix all the ingredients for the marinade and make a smooth paste
  2. Marinate the paneer in it for an hour
  3. Prepare paneer skewers
  4. Grill it in a tandoor or on a non stick pan
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s