Afghani Paneer – Restaurant Style

Step 1: Prepare Paneer Marinade

Cut 400 gms of 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 well, ensuring all paneer pieces are nicely coated.

Step 2: Marinate Paneer

Let the marinated paneer sit for about 15 minutes.

Step 3: Prepare Masala Paste Base

Heat 2 tsp oil in a pan. Once the oil is heated, 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, for about 5 minutes. Add a pinch of salt and a few coriander leaves. Continue sautéing until the onions turn golden.

Step 4: Blend Masala Paste

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

Step 5: 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 water to achieve a smooth consistency for the gravy base.

Step 6: Fry Paneer

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

Step 7: Cook the Gravy

To a wide kadhai, add 1 tablespoon of oil and 1 tablespoon of ghee. Add the 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, and continue to cook until all the raw smell goes and the oil separates from the masala. Close the kadhai and cook for about 10 minutes on medium-low flame.

Step 8: 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 powder, some crushed kasuri methi, and a few chopped coriander leaves. Gently mix everything. Let the Afghani Paneer simmer for about 5 minutes on low flame.

Step 9: Serve Afghani Paneer

Your delicious Afghani Paneer is now ready to be served. Enjoy it hot with roti, naan, or mild pulao.

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

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

• Cook the masala paste thoroughly until the raw smell disappears and oil separates to develop deep flavors.