Creamy Afghani Paneer Delight: Explain step by step recipe

Restaurant style Afghani Paneer at home

Introducing a delicious and creamy dish, Afghani Paneer! This recipe brings together tender paneer cubes marinated in rich Indian spices, creating a delightful fusion of flavors. Perfect for any occasion, this dish is sure to be a hit with its aromatic herbs and creamy texture. Enjoy the taste of India with this easy-to-make and flavorful Afghani Paneer recipe.

Ingredients for Afghani Paneer

For 1st Marination:

300 grams of Paneer, cubed

1 teaspoon of Salt

1 tablespoon of Ginger and Garlic Paste

1 tablespoon of Lemon Juice

For 2nd Marination:

1 cup of roughly chopped Coriander Leaves

1/2 cup of Mint Leaves

1 Onion, quartered

2 Green Chillies, roughly chopped

8-10 Cashews, soaked

1 Cheese Slices

1 tablespoon of Ginger and Garlic Paste

1 cup of Curd

3/4th cup of Fresh Cream

1 teaspoon of Salt (or to taste)

1 teaspoon of Pepper Powder

1/2 teaspoon of Kasuri Methi

1 teaspoon of Chaat Masala

1/2 teaspoon of Garam Masala

1 teaspoon of Cumin Powder

1/4 cup of Water

For Finishing:

1 tablespoon of Oil

1 tablespoon of Butter

1 Bay Leaf

1 Black Cardamom

5 Cloves

1 piece of Cinnamon

1 Green Chilli, slit

1 teaspoon of Chopped Ginger

Garnish:

Masala Onions

Coriander Sprigs

To make Afghani Paneer, follow these steps:

First Marination: Sprinkle salt and lemon juice over the paneer cubes, and gently rub them with ginger-garlic paste. Let it marinate for at least 10 minutes.

Second Marinade: Grind coriander, mint leaves, onion, green chillies, soaked cashews (or other nuts), and garlic paste into a fine paste. Add a little water to achieve a smooth consistency. In a large bowl, combine this paste with card, cream, black pepper powder, kasuri methi, chat masala, garam masala, and cumin seed powder and salt. Mix well and marinate the paneer cubes with this paste.

Cook Paneer: Heat oil in a grill pan or regular pan. Once the oil is hot, add the marinated paneer. Make sure not to put the paneer on a cold pan. Cook one side until golden brown, then flip and cook the other side. Set the cooked paneer aside.

Prepare the Curry: In a separate pan, add oil and butter. Once the oil is warm, add bay leaves, cinnamon stick, and cloves. Then add green chillies and ginger. Sauté the ginger for a while, and then add the second marinade. This will form the base of the curry. Cook the mixture until the oil starts to separate and the cashews help in thickening the curry.

Final Touch: Give the curry a quick boil and then let it simmer for 10 minutes. Once the curry is ready, add the grilled paneer and some coriander leaves. Turn off the heat, and your Afghani paneer is ready to be served.

Make sure to adjust the seasoning according to your taste. Enjoy your meal!