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Succulent paneer cubes marinated in a rich, creamy blend of cashews, cream, and aromatic spices, then grilled to perfection. A luxurious appetizer that melts in your mouth, capturing the essence of royal Mughlai cuisine.
For 4 servings
Prepare the Cashew Paste
Create the Marinade
Marinate the Paneer
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Succulent paneer cubes marinated in a rich, creamy blend of cashews, cream, and aromatic spices, then grilled to perfection. A luxurious appetizer that melts in your mouth, capturing the essence of royal Mughlai cuisine.
This mughlai recipe takes 35 minutes to prepare and yields 4 servings. At 486.84 calories per serving with 19.07g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Cook the Paneer Tikka
Garnish and Serve
Replace paneer with firm tofu, hung curd with thick cashew or coconut yogurt, and fresh cream with cashew cream. The results will be equally delicious.
Add cubes of bell peppers (red, green, yellow) and onions to the marinade along with the paneer. Thread them onto skewers alternately for a colorful and nutritious kebab.
Increase the amount of green chili or add a pinch of black pepper powder along with the white pepper for an extra kick of heat.
Paneer and curd are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The high calcium and phosphorus content in paneer and curd contributes to strong bones and teeth, helping to prevent osteoporosis.
Cashews provide monounsaturated fats, which are beneficial for heart health. Ghee is a source of healthy saturated fats and fat-soluble vitamins.
Mughlai Paneer Tikka is a rich dish due to the use of cream, cashews, and ghee. While it's high in protein and calcium from paneer, it is also high in calories and fat. It's best enjoyed in moderation as a special treat rather than a daily meal.
One serving of Mughlai Paneer Tikka (about 4 pieces) contains approximately 300-350 calories, depending on the exact amount of cream and ghee used. This is an estimate and can vary.
Yes, absolutely! For an oven, preheat to 200°C (400°F), arrange the marinated paneer on a baking sheet, and bake for 10-12 minutes, turning once. For an air fryer, preheat to 180°C (350°F) and cook for 8-10 minutes, flipping halfway through.
To make hung curd, place regular yogurt (curd) in a muslin or cheesecloth. Tie it up and hang it over a bowl for 2-3 hours, or until most of the whey has drained out, leaving you with thick, creamy curd.
It is best served as an appetizer with mint-coriander chutney, thinly sliced onions (laccha pyaz), and lemon wedges. It can also be used as a filling for wraps and sandwiches.