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
All Ingredients - For Marinating Paneer
Paneer400 gms
Salt1 tsp
Pepper1 tsp
Ginger Garlic Paste1 tsp
Oil1 tsp
Chopped Coriander Leavesa few
All Ingredients - For Masala Paste
Oil2 tsp
Sliced Onion3 nos (medium)
Garlic Cloves6 nos
Chopped Gingera piece
Green Chilli3 nos (cut up)
Salta pinch
Coriander Leavesa few
Curd2 tbsp
All Ingredients - For Gravy Spices
Salt1 tsp
Turmeric Powder1/4 tsp
Kashmiri Chilli Powder1 tsp
Cumin Powder1 tsp
Coriander Powder1 tsp
Wateras needed
All Ingredients - For Final Preparation
Oil1 tbsp
Ghee1 tbsp
Whole Spices (Bay Leaf, Cinnamon, Cardamom, Cloves, Cumin Seeds)a few
Masala Pureeall
Roasted Paneerall
Garam Masala1/2 tsp
Kasuri Methia few
Chopped Coriander Leavesa few
⚠ 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 15 minutes.
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 5 minutes 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 10 minutes on medium-low flame.
Step 7: Combine and Simmer
After 10 minutes, 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 5 minutes on low flame.
Step 8: Serve Afghani Paneer
After simmering for 5 minutes, 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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