Afghani Paneer
Recipe Summary
- This recipe presents a wonderful restaurant-style Afghani Paneer, featuring soft paneer cubes marinated and roasted, then simmered in a rich, flavorful gravy. It's a simple yet delicious dish that everyone will love and enjoy, perfect to serve with roti or mild pulao.
All Ingredients - For Marinating Paneer
- Paneer 400 gms
- Salt 1 tsp
- Pepper 1 tsp
- Ginger Garlic Paste 1 tsp
- Oil 1 tsp
- Chopped Coriander Leaves a few
All Ingredients - For Masala Paste
- Oil 2 tsp
- Sliced Onion 3 nos (medium)
- Garlic Cloves 6 nos
- Chopped Ginger a piece
- Green Chilli 3 nos (cut up)
- Salt a pinch
- Coriander Leaves a few
- Curd 2 tbsp
All Ingredients - For Gravy Spices
- Salt 1 tsp
- Turmeric Powder 1/4 tsp
- Kashmiri Chilli Powder 1 tsp
- Cumin Powder 1 tsp
- Coriander Powder 1 tsp
- Water as needed
All Ingredients - For Final Preparation
- Oil 1 tbsp
- Ghee 1 tbsp
- Whole Spices (Bay Leaf, Cinnamon, Cardamom, Cloves, Cumin Seeds) a few
- Masala Puree all
- Roasted Paneer all
- Garam Masala 1/2 tsp
- Kasuri Methi a few
- Chopped Coriander Leaves a few
Tools You'll Need
- Pan
- Kadai
- Bowl
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate Paneer
Take 400 gms of paneer cut into big pieces in a bowl. Add 1 tsp salt, 1 tsp pepper, 1 tsp fresh ginger garlic paste, 1 tsp oil, and some freshly chopped coriander leaves. Mix everything together, ensuring all paneer pieces are nicely coated. Let it sit for about .
Step 2: Prepare Masala Paste Base
To a pan, add 2 tsp of oil. Once the oil is heated, add 3 medium-sized roughly sliced onions, 6 cloves of garlic, a piece of chopped ginger, and 3 cut green chilies. Sauté the onions on medium flame. Once the onions become translucent, add a pinch of salt and a few coriander leaves. Cook for about until they turn golden. Turn off the stove and transfer the ingredients to a plate to cool completely.
Step 3: Grind Masala Paste
Transfer the cooled ingredients to a mixer jar. Add 2 tablespoons of curd. Grind everything to a nice, fine paste.
Step 4: Season Masala Paste
Transfer the ground paste to a bowl. Add 1 tsp salt, 1/4 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder. Mix everything well. Dilute the paste with a little bit of water to achieve a smooth consistency for the gravy base.
Step 5: Roast Paneer
To a pan, add about 2 tablespoons of oil. Gently place the marinated paneer pieces in the hot oil. Gently start flipping the pieces, making sure they are roasted on all sides until golden brown. Once all the paneer pieces are beautifully roasted, turn off the stove and remove them from the pan, keeping them aside in a bowl.
Step 6: Cook the Gravy
To a wide kadai, add 1 tablespoon of oil and 1 tablespoon of ghee. To this, add a few whole spices (bay leaf, cinnamon, cardamom, cloves, and about 1/2 tsp of cumin seeds). Roast the spices lightly. Keeping the flame on low, add the diluted masala puree. Cook this masala, gradually increasing the heat to medium, until all the raw smell goes and the oil separates. Close the kadai and cook for about on medium-low flame.
Step 7: Combine and Simmer
After , check on the gravy; the oil should have separated, and the raw smell should be gone. Gently drop in the roasted paneer pieces and mix them along with the gravy. Add about 1/2 tsp of garam masala, some crushed kasuri methi leaves, and a few chopped coriander leaves. Gently mix everything. Let the dish simmer for about on low flame.
Step 8: Serve Afghani Paneer
After simmering for , the delicious Afghani Paneer is ready to be served. It looks absolutely gorgeous. Serve hot with roti, chapati, or mild pulao.
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