Veg Afghani Tikka

Name: Veg Afghani Tikka
Ingredients: HUNG CURD 60 GRM; PANEER 250 GRM; CASHEW PASTE 2 TBSP; GINGER GARLIC PASTE 1 TBSP; CORIANDER POWDER 1 TSP; CUMIN POWDER ½ TSP; CHAT MASALA ½ TSP; SALT ¼ TSP; BLACK SALT ¼ TSP; KASURI METHI ½ TSP; WHITE PEPPER POWDER ¼ TSP; GARAM MASALA ½ TSP

by Sadika Inamdar

A rich and creamy delight for all food lovers! Made with tender paneer and fresh vegetables marinated in a luscious blend of yogurt, fresh cream, cashew paste, and aromatic Afghani spices, this tikka is grilled to perfection for a smoky, melt-in-the-mouth flavor. Perfect as a starter or party snack, it offers the authentic royal taste of Afghani cuisine — mildly spiced, irresistibly creamy, and absolutely delicious.

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Ingredients

• HUNG CURD 60 GRM

• PANEER 250 GRM

• CASHEW PASTE 2 TBSP

• GINGER GARLIC PASTE 1 TBSP

• CORIANDER POWDER 1 TSP

• CUMIN POWDER ½ TSP

• CHAT MASALA ½ TSP

• SALT ¼ TSP

• BLACK SALT ¼ TSP

• KASURI METHI ½ TSP

• WHITE PEPPER POWDER ¼ TSP

• GARAM MASALA ½ TSP

Cooking Instructions

TAKE A BIG BOWL & MIX ALL THE GIVEN INGREDIENTS FOR STUFFING, AND PUT THIS STUFFING IN THE DESIRED VEGGIES.

PANEER BY SLITTING, & MUSHROOM BY REMOVING THE STEM, AND POTATOES BY PARBOILING AND MAKING A CAVITY.

FOR THE 2ND MARINATION, WHICH ALSO CAN BE 1ST & FINAL MARINATION TOO, IN TIKKAS.

BROCCOLI PARBOILING, POTATOES PARBOIL, MASROOM BOIL FOR 15 TO 20 SEC. ONLY FOR SINGLE MARINATION. OR ANY OTHER VEGGIES CAN BE TAKEN OF CHOICE.

TAKE A BIG BOWL PUT ALL THE GIVEN INGREDIENTS OF MARINATION, ALONG WITH DESIRED CHUNKS OF VEGGIES.

FOLD THE VEGGIES IN THE MARINADE AND PUT THEM IN THE FRIDGE FOR 25 TO 30 MINUTES.

FOR TANDOORI TEXTURE , @ 230`C IN OVEN FOR 10 TO 15 MINUTES. FOR AIR FRYER 200`C FOR 10 TO 12 MINUTES.

ON GAS STOVE OR ON COAL WILL TAKE SAME TIME ON LOW FLAME AS WELL.

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Veg Afghani Tikka

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