Step-by-Step Instructions

1. 1.Marinate the 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 well to ensure all paneer pieces are nicely coated. Let it sit for about 15 minutes.

2. 2.Prepare the Masala Base

   Heat 2 tsp of oil in a pan. Once hot, add 3 medium-sized sliced onions, 6 cloves of garlic, a piece of chopped ginger, and 3 green chilies. Sauté the onions until they become translucent (about 5 minutes on medium flame). Add a pinch of salt and a few coriander leaves, then cook for another 5 minutes until the onions are golden. Transfer the ingredients to a plate and allow them to cool completely.

3. 3.Grind the Masala Paste

   Transfer the cooled sautéed ingredients to a mixer jar. Add 2 tablespoons of curd. Grind everything to a nice, fine paste. Transfer the ground paste to a bowl.

4. 4.Season the Masala Paste

   To the paste, add 1 tsp salt, 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp cumin powder, and 1 tsp coriander powder. Mix everything well. Dilute the paste with a little water to achieve a smooth, gravy-like consistency.

5. 5.Fry the Marinated Paneer

   Heat about 2 tablespoons of oil in a pan. Gently place the marinated paneer pieces into the hot oil. Gently flip the pieces and roast them on all sides until they turn golden brown. Once roasted, turn off the stove and remove the paneer pieces, setting them aside.

6. 6.Cook the Gravy

   In a wide kadai, add 1 tablespoon of oil and 1 tablespoon of ghee. 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. Gradually increase the heat to medium and continue to cook the masala, stirring frequently, until the raw smell goes away and the oil separates from the mixture. This should take about 10 minutes. Cover the kadai and cook for 10 minutes on medium-low flame.

7. 7.Combine and Simmer

   After 10 minutes, check 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 powder, 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.

8. 8.Serve Afghani Paneer

   Delicious Afghani Paneer is now ready to be served. It looks absolutely gorgeous and is incredibly tasty. Serve hot with chapati, roti, or your favorite mild pulao.