Irani Soya Paneer

Ingredients:

Hung curd – 4 tbsp

Fresh cream – 3 tbsp

Mayonnaise (veg/soya) – 1 tbsp (gives Irani smooth texture)

Cashew paste – 2 tbsp (soak 8–10 kaju, blend)

Malai – 1 tbsp

Lemon juice – 1 tsp

Ginger-garlic paste – 1 tsp

Green chilli paste – ½ tsp

White pepper – ½ tsp

Elaichi powder – 1 pinch (Irani flavour)

Kasuri methi – ½ tsp

Salt – to taste

Melted butter – 1 tbsp

Optional: a drop of kewra water (gives Irani/Middle Eastern aroma)

Cornflour – 1 tsp (helps coating stick)

Veg (optional)

Onion petals

Capsicum

‍

Instructions:

1. Make the Irani-style marinade

In a bowl add hung curd, cream, mayonnaise, cashew paste, and malai.

Add ginger-garlic paste, green chilli paste, white pepper, salt.

Mix in elaichi powder + kasuri methi + lemon juice.

Add melted butter and cornflour

Whip to a thick creamy white paste.

This marinade is richer & smoother than normal malai tikka.

‍

2. Marinate

Add soya paneer cubes and coat well.

Add onion/capsicum if using.

Rest for 45 minutes (or 2 hours for best results).

‍

3. Cook – Tandoori Style

Tandoor

Grill for 8–10 minutes.

Brush with butter for glossy finish.

‍

OTG / Oven

Preheat to 230°C.

Cook for 12–15 minutes.

Grill mode for last 2–3 minutes for tandoori texture.

‍

Air Fryer

200°C for 10–12 minutes.

‍

Tawa

Cook on medium flame with little oil

Light brown spots are enough — Irani tikka should not be too charred

‍

Serve with:

Creamy white chutney

Mint chutney

Onion rings

Lemon wedge – 2 tbsp

‍