Step 1: Marinate the Paneer

Cut 400 gms of fresh paneer into nice big pieces. In a bowl, add the paneer, 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 the Masala Paste Base

To a pan, add 2 tsp 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 until they become translucent. Add a pinch of salt and a few coriander leaves. Continue to cook for about 5 minutes on medium flame until the onions turn golden. Transfer the ingredients to a plate and cool completely.

Step 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.

Step 4: Season the Masala Paste

To the paste, 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: Fry the Marinated Paneer

To a pan, add about 2 tablespoons of oil. Gently place the marinated paneer pieces in the hot oil. Start flipping the pieces to ensure they are roasted on all sides until golden brown. Once beautifully roasted, turn off the stove and remove the paneer pieces from the pan, keeping them aside.

Step 6: Cook the Curry Base

To a wide kadai, add 1 tablespoon of oil and 1 tablespoon of ghee. To this, add a few whole spices: 1 bay leaf, 1 small cinnamon stick, 2-3 cardamom pods, 2-3 cloves, and about 1/2 tsp 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 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 Paneer and Finish Curry

After 10 minutes, check the gravy; the oil should have separated. 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 curry simmer for about 5 minutes on low flame. Delicious Afghani Paneer is now ready to be served.

• Ensure paneer pieces are coated well with the marinade for best flavor.

• Do not brown the onions too much for the masala paste; they should only be translucent.

• Cook the masala puree until the oil separates and the raw smell is gone to ensure a rich gravy.

• Gently mix the paneer into the gravy to prevent it from breaking.

• For a richer gravy, add a tablespoon of fresh cream or cashew paste at the end.

• Adjust green chilies and Kashmiri chili powder according to your spice preference.

• You can grill or bake the paneer instead of pan-frying for a healthier option.