Afghani Paneer - Restaurant Style

Step 1: Marinate the Paneer

Cut 400 gms of paneer into large cubes. In a bowl, add the paneer cubes, 1 tsp salt, 1 tsp black pepper powder, 1 tsp ginger garlic paste, 1 tsp oil, and chopped coriander leaves. Mix everything well, ensuring all paneer pieces are nicely coated. Let it sit for about 15 minutes.

Step 2: Sauté Ingredients for Masala Puree

Heat 2 tsp oil in a pan. Once hot, add 3 medium-sized sliced onions, 6 cloves of garlic, a 1-inch 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 sautéed ingredients to a plate and allow them to cool completely.

Step 3: Prepare the Masala Puree

Transfer the cooled sautéed ingredients to a mixer jar. Add 2 tbsp of curd and grind everything to a nice, fine paste. Transfer the ground paste to a bowl. To this paste, add 1 tsp salt, 1/4 tsp turmeric powder, 1 tsp Kashmiri chili powder, 1 tsp cumin powder, and 1 tsp coriander powder. Mix all the spices well into the paste. Dilute the paste with about 1/2 cup of water and mix again to achieve a smooth consistency for the gravy base.

Step 4: Roast the Marinated Paneer

Heat 2 tbsp oil in a pan. Gently place the marinated paneer pieces into 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, setting them aside.

Step 5: Cook the Curry Base

In a wide kadai (wok), add 1 tbsp oil and 1 tbsp ghee. Once hot, add the whole spices: 1 bay leaf, 1 inch cinnamon stick, 2-3 cardamom pods, 2-3 cloves, and 1/2 tsp cumin seeds. Lightly roast the spices. Keeping the flame on low, add the diluted masala puree. Cook the masala, gradually increasing the heat to medium, until all the raw smell goes and the oil separates from the mixture. Cover the kadai and cook for about 10 minutes on medium-low flame.

Step 6: Combine and Simmer

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 1/2 tsp garam masala powder, some crushed kasuri methi, and chopped coriander leaves. Gently mix everything. Let the curry simmer for about 5 minutes on low flame to allow the paneer to absorb the flavors.

Step 7: 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, naan, or mild pulao.

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

• Do not over-brown the onions for the masala puree; they should only be translucent.

• Cook the masala puree thoroughly until the oil separates to remove any raw smell.

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

• For a richer gravy, add 1-2 tablespoons of cashew paste or almond paste to the masala puree before grinding.

• Adjust green chilies and Kashmiri chili powder to your preferred spice level.