Afghani Paneer - Restaurant Style

Step 1: Marinate the Paneer

Cut 400 grams of fresh paneer into nice big pieces. Add 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of fresh ginger garlic paste, 1 teaspoon of oil, and some freshly chopped coriander leaves. Mix everything together, ensuring all paneer pieces are nicely coated. Let it sit for about 15 minutes to marinate.

Step 2: Prepare the Masala Paste Base

Heat 2 teaspoons of oil in a pan. Once hot, add 3 medium-sized onions (roughly sliced), 6 cloves of garlic, a piece of chopped ginger, and 3 green chilies (cut up). 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 minute. Transfer the cooked ingredients to a plate and let them cool completely.

Step 3: Grind the Masala Paste

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

Step 4: Season the Masala Paste

Transfer the ground paste to a bowl. Add 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Mix everything well until combined. Dilute the paste with a little bit of water to achieve a smooth consistency.

Step 5: Pan-Fry the Marinated Paneer

Heat about 2 tablespoons of oil in a pan. Gently place the marinated paneer pieces into the hot oil. Start flipping the pieces gently 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, setting them aside.

Step 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 teaspoon of cumin seeds. Lightly roast the spices. 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 away and the oil separates (approximately 10 minutes).

Step 7: Combine and Simmer

Gently drop the roasted paneer pieces into the cooked gravy. Mix them along with the gravy. Add about 1/2 teaspoon of garam masala powder, 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 to allow the flavors to meld.

Step 8: Serve Afghani Paneer

Your delicious Afghani Paneer is now ready to be served. It looks absolutely gorgeous and is incredibly tasty, with the paneer being soft and having absorbed all the flavors. Serve hot with chapati, naan, or mild pulao.

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

• Do not brown the onions for the masala paste; cook until translucent.

• Cook the masala puree thoroughly until oil separates to remove raw smell and enhance flavor.

• For a richer gravy, add a tablespoon of cashew paste or almond paste to the masala puree.

• Adjust the spice level by increasing or decreasing green chilies and Kashmiri chili powder.

• Serve with naan, roti, paratha, or mild pulao.