Paneer Afghani

Name: Paneer Afghani
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 gms paneer cut into 1.5 inch thick strips; 1 tbsp ginger garlic paste; 1 tbsp oil; 1/4 th tsp salt; 1 tsp black pepper powder; 1/4 th tsp hing (asafoetida); For second marinade and gravy :; 2 onions sliced; 1 inch ginger sliced; 5-6 garlic cloves; 1 cup coriander leaves (cilantro) roughly chopped with stems; 10-12 cashewnuts + 1 tbsp raisins; 1 tbsp melon seeds; 2 green chillies; 1/2 cup yogurt, whisked; 1 tbsp heavy cream or malai; 1 tsp coriander powder; 1 tsp korma masala; 1/4 th tsp turmeric powder; 1/2 tsp garam masala powder; 1 tsp Kasoori Methi (dried fenugreek leaves); As required salt; pinch of sugar; 1 cup water or as needed; 2 tbsp oil; 1 tsp butter; 2 tsp ghee (clarified butter); 1/4th tsp cumin seeds; 3 green cardamoms, 1/2 inch cinnamon stick, 4-5 cloves; Prepared green paste

Kumkum Chatterjee @cook_12055532

#PPC
#paneer
Paneer Afghani is a rich and fragrant dish made with paneer ( Indian Cottage Cheese),yogurt, thick cream,cashewnuts, some essential spices and cooked in a cilantro based green gravy.
Made with simple ingredients, this protein rich and flavourful curry is a perfect side dish for a special weekend dinner or some festive occasions or parties. The addition of fresh coriander leaves adds a herby punch and fragrant taste.The pale green coloured gravy is creamy, rich and full of fresh cilantro flavors.
This delicious Paneer Afghani is best served with pulao, garlic butter naan, tandoori roti or any other Indian flatbread.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

4 servings

For first marinade :
400 gmspaneer cut into 1.5 inch thick strips
1 tbspginger garlic paste
1 tbspoil
1/4th tsp salt
1 tspblack pepper powder
1/4th tsp hing (asafoetida)
For second marinade and gravy :
2onions sliced
1 inchginger sliced
5-6garlic cloves
1 cupcoriander leaves (cilantro) roughly chopped with stems
For the curd mixture :
10-12cashewnuts + 1 tbsp raisins
1 tbspmelon seeds
2green chillies
1/2 cupyogurt, whisked
1 tbspheavy cream or malai
1 tspcoriander powder
1 tspkorma masala
1/4th tsp turmeric powder
1/2 tspgaram masala powder
1 tspKasoori Methi (dried fenugreek leaves)
As required salt
pinch of sugar
1 cupwater or as needed
For Paneer Afghani Gravy :
2 tbspoil
1 tsp butter
2 tspghee (clarified butter)
1/4th tsp cumin seeds
3green cardamoms, 1/2 inch cinnamon stick, 4-5 cloves
Prepared green paste
Prepared cashewnuts,raisins, yogurt, thick cream and 1green chilli paste
1 tbspcoriander chopped

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Steps

45 minutes

1

Cut paneer into thick slices.Marinate with ginger garlic paste, little salt, hing, black pepper powder and 1 tbsp oil.Set aside for 20 minutes.Make a paste of melon seeds, cashewnuts, yogurt,thick cream and raisins.
2

Heat 1 tbsp oil in a wok or pan.Add onion,chopped ginger and garlic and saute them till onions are translucent. Set aside to cool.Take a blender jar/ grinder and make a smooth paste of cilantro,cooked onion,ginger and garlic along with green chilli and 1/2 cup water.
3

Heat 1 tbsp oil in a wide non-stick pan or grill pan.Add marinated paneer in a single layer and roast on medium high heat until charred and cooked on both sides.Transfer roasted paneer in a plate and set aside.
4

Heat 1 tbsp more oil to the remaining oil and 1 tsp butter.Sprinkle cumin seeds and half crushed whole garam masalas and saute till fragrant.Then add the green paste,salt and pinch of sugar to taste and mix well. Also add the cashewnut yogurt paste drizzling 1 tsp ghee.Add kasoori methi, Kashmiri Red Chilli Powder,coriander powder, Korma Masala and turmeric powder. Saute few minutes till oil floats on top.
5

Add a cup of warm water and cook on low to medium heat stirring occasionally until it reaches the desired consistency. Sprinkle chopped coriander leaves and mix well.Transfer the pale green gravy to a serving bowl.Top with the roasted paneer pieces and drizzle 1 tsp ghee.Garnish with chaat masala and chopped coriander leaves.Serve hot with pulao, naan,tandoori roti or any other Indian flatbread.