Jul 14 2026
Restaurants›Tamba Las Vegas›Saffron Afghani Paneer Recipe

Saffron Afghani Paneer Recipe

Inspired by Tamba Las Vegas
Time1h 30m
Serves4

Pressed Milk Cheese with Bell Pepper, Cauliflower Masala Purée, and Mint-Garlic Chutney

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Ingredients

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Pressed Saffron Paneer

Cauliflower Masala Purée

Charred Bell Peppers & Finish

Mint-Garlic Chutney

Method

Pressed Saffron Paneer

  1. 1

    Infuse saffron

    Place saffron threads in a small bowl with warm water and let steep for 10 minutes until color and aroma release.

  2. 2

    Bring milk to simmer

    In a heavy-bottomed saucepan, bring the whole milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

  3. 3

    Curdle milk

    Reduce heat to low. Add the lemon juice gradually while stirring gently; curds should begin to separate from the whey within 1–2 minutes. If separation is incomplete, add up to 1 tablespoon more lemon juice.

  4. 4

    Strain curds

    Line a fine-mesh sieve or colander with a double layer of cheesecloth and set over a bowl. Pour the curds and whey into the cloth to drain. Reserve 1/4 cup whey if you wish to thin the cauliflower purée later.

  5. 5

    Rinse and flavor

    Rinse the curds briefly under cold water to remove lemon tang. Squeeze out excess water gently, then transfer curds to a bowl. Pour the saffron infusion over the curds, add the salt, and mix gently to distribute color and flavor.

  6. 6

    Press paneer

    Wrap the curds tightly in the cheesecloth and place in a paneer mold or a small rectangular loaf pan. Place a flat weight (a heavy can or skillet) on top and press for 1–1.5 hours in the refrigerator until firm. If using a mold, lightly butter the mold before pressing for easier unmolding.

  7. 7

    Unmold and slice

    Unwrap the pressed paneer, slice into 1/2-inch thick rectangles or cubes as desired, and set aside at room temperature while preparing other components.

Cauliflower Masala Purée

  1. 8

    Roast or steam cauliflower

    Preheat oven to 220°C (425°F) or use a steamer. Toss cauliflower florets with 1 tablespoon oil and a pinch of salt. Roast on a baking sheet for 20–25 minutes until tender and lightly browned (or steam 10–12 minutes until very tender). Let cool slightly.

  2. 9

    Sauté aromatics

    Heat remaining 1 tablespoon oil in a medium sauté pan over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and grated ginger and cook 30–60 seconds until fragrant.

  3. 10

    Toast spices

    Stir in ground cumin, ground coriander, turmeric, and red chili powder. Cook 30 seconds to bloom the spices, stirring to avoid burning.

  4. 11

    Add tomato and liquid

    Stir in tomato paste and cook 1 minute. Add the roasted/steamed cauliflower and the vegetable stock (or reserved whey, if using) and simmer 3–4 minutes to meld flavors.

  5. 12

    Blend to purée

    Transfer the mixture to a blender or use an immersion blender. Add fresh cilantro leaves and heavy cream. Puree until smooth and velvety, adding up to 2 tablespoons more stock or whey to reach a silky consistency.

  6. 13

    Season and keep warm

    Taste and adjust salt and pepper. Keep the purée warm on very low heat or cover until plating.

Charred Bell Peppers & Finish

  1. 14

    Char peppers

    Heat a grill pan or skillet over high heat until smoking. Brush pepper halves lightly with olive oil and place cut-side down. Cook until charred and blistered, 4–6 minutes per side, turning to achieve even char. Alternatively, broil under high heat, watching carefully.

  2. 15

    Steam and peel (optional)

    If you prefer softer skin, transfer charred peppers to a bowl and cover with plastic wrap for 5 minutes to steam. Peel off any tough blistered skin if desired.

  3. 16

    Dress peppers

    Slice peppers into strips. Toss gently with lemon juice, 1/4 tsp salt, and a drizzle of olive oil.

  4. 17

    Finish paneer

    Heat a nonstick skillet over medium-high heat. Lightly sear paneer slices 1–2 minutes per side until golden; do not overcrowd. Alternatively, grill slices for 1–2 minutes per side for grill marks. Dust with a pinch of smoked paprika if using.

  5. 18

    Plate

    Spread a generous swoosh of warm cauliflower masala purée on each plate. Arrange saffron paneer slices on top, tuck charred pepper strips alongside, and scatter microgreens/cilantro.

Mint-Garlic Chutney

  1. 19

    Blend chutney

    Combine fresh mint, cilantro, garlic cloves, green chili, yogurt (or water), lime juice, sugar, and salt in a blender or food processor. Pulse until smooth, scraping down sides once. Add a little more yogurt or water if needed to reach a pourable but vivid chutney consistency.

  2. 20

    Finish and taste

    Stir in 1 teaspoon olive oil to add silkiness. Taste and adjust salt, lime, or chili. Transfer to a squeeze bottle or small bowl for plating.

  3. 21

    Garnish

    Drizzle chutney over the plated paneer and peppers or dot around the purée. Serve immediately.

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