Name: Afghani Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 400 gms Paneer; 1 tsp Salt; 1 tsp Pepper; 1 tsp Ginger Garlic Paste; 1 tsp Oil; a few Chopped Coriander Leaves; 2 tsp Oil; 3 nos (medium) Sliced Onion; 6 nos Garlic Cloves; a piece Chopped Ginger; 3 nos (cut up) Green Chilli; a pinch Salt; a few Coriander Leaves; 2 tbsp Curd; 1 tsp Salt; 1/4 tsp Turmeric Powder; 1 tsp Kashmiri Chilli Powder; 1 tsp Cumin Powder; 1 tsp Coriander Powder; as needed Water; 1 tbsp Oil; 1 tbsp Ghee; a few Whole Spices (Bay Leaf, Cinnamon, Cardamom, Cloves, Cumin Seeds); all Masala Puree; all Roasted Paneer; 1/2 tsp Garam Masala; a few Kasuri Methi; a few Chopped Coriander Leaves

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Home Cooking on YouTube

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.

Adjust servings

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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

⚠ Contains Allergens

dairy

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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