Recipe for Afghani Paneer Tikka & Gravy with Spicy Onion Salad

Name: Recipe for Afghani Paneer
Prep time: 15 min
Cook time: 20 min
Ingredients: 400 gm Paneer; 3 Garlic Cloves; 1 Big Piece of Ginger; 1 tsp Salt; ⅓ tsp Crushed Black Peppercorns; ½ Lemon; Juice Extracted; 300 gm Yoghurt with 10% Fat; 12-15 Cashews; soaked in water for about 30 minutes; 1 Garlic Clove; 1 Small Piece of Ginger; 3 Green Chillies; 1 Handful Fresh Coriander Leaves; 1 Handful Fresh Mint Leaves; 2 Medium-Sized Onions; 1 tsp Chaat Masala; 1 tsp Coriander Powder; ½ tsp Cumin Powder; 1 tbsp Kasuri Methi (Dry Fenugreek Leaves); 1 tbsp Ghee ( for frying the paneer); 1 tbsp Oil (For the gravy); 1 tbsp Butter (For the gravy); 3-4 Cloves; 2 Bayleaves; 2 Green Cardamoms; 1 tbsp Finely Chopped Ginger; 3 Medium-Sized Onions, peeled and sliced; 2 Cups Ice Cold Water; Salt; to taste; ½ tsp Kashmiri Red Chilli Powder; ½ Lemon; Juice Extracted

Afghani Paneer has become a popular dish in India in recent times. I doubt if it has any connection with the cuisine of Afghanistan and understand that it is named so because of its richness ( which comes from high-fat yoghurt, butter and cashews) and mild taste ( which comes from some essential herbs and spices).

Whatever its origins may be, what is assured is that the dish is absolutely delicious and definitely worth a try. And needless to say that it is very easy to make.

Please note that the recipe involves double marination of paneer. It ensures that the spices and salt penetrate well into the paneer, such that when you bite into a piece, which can feel its taste and flavour.

When I made this dish recently, I served this dish with paranthas and a spicy onion salad.

In this post, I have also shared the recipe for this quick and easy Onion Salad, which goes really well with this paneer dish.

If you are looking for other paneer gravy-based recipes, check out my recipes for Paneer Makhani, Matar Paneer, Palak Paneer, and Malai Kofta.

So, let us start with the recipe:

Kitchen Equipment needed:

Mixing bowl: https://amzn.to/3K14XFH
Knives: https://amzn.to/3Lg64Bj
Cutting Board: https://amzn.to/3K0dh8L
Mixer:
Option 1 Bosch: https://amzn.to/3LzMbGF OR
Option 2: Preethi: https://amzn.to/3n9XCLH (I use this)
Mortar and Pestle: https://amzn.to/3OuqjxV
Grill Pan: https://amzn.to/46WpF3e
Deep Bottomed Pan: https://amzn.to/44ulCsV

Ingredients to make Afghani Paneer Tikka and Gravy:

400 gm Paneer

Ingredients for the First Marinade:

3 Garlic Cloves
1 Big Piece of Ginger
1 tsp Salt
⅓ tsp Crushed Black Peppercorns
½ Lemon; Juice Extracted

Ingredients for the Second Marinade:

300 gm Yoghurt with 10% Fat
12-15 Cashews; soaked in water for about 30 minutes
1 Garlic Clove
1 Small Piece of Ginger
3 Green Chillies
1 Handful Fresh Coriander Leaves
1 Handful Fresh Mint Leaves
2 Medium-Sized Onions
1 tsp Chaat Masala
1 tsp Coriander Powder
½ tsp Cumin Powder
1 tbsp Kasuri Methi (Dry Fenugreek Leaves)

In addition:

1 tbsp Ghee ( for frying the paneer)
1 tbsp Oil (For the gravy)
1 tbsp Butter (For the gravy)
3-4 Cloves
2 Bayleaves
2 Green Cardamoms
1 tbsp Finely Chopped Ginger

Ingredients for Onion Salad:

3 Medium-Sized Onions, peeled and sliced
2 Cups Ice Cold Water
Salt; to taste
½ tsp Kashmiri Red Chilli Powder
½ Lemon; Juice Extracted
1 tbsp Fresh Coriander Leaves; finely chopped

Method to make Afghani Paneer Tikka and Gravy:

Using a mortar and pestle, make a fine paste of ginger and garlic.
To this, add salt, crushed black pepper and lemon juice. Mix well.
Cut the Paneer into big pieces.
Rub this paste on the paneer and rest it for about 10 minutes.
While the paneer is resting, make a paste of cashews, onions, coriander leaves, mint leaves, green chillies, ginger and garlic.
In a mixing bowl, combine this paste with yoghurt. Add cumin powder, chaat masala, coriander powder, and kasuri methi. Mix well.
Heat a grill pan—brush ghee.
Now coat the paneer pieces in the yoghurt-spice mix, and fry them in the pan.
When you get nice grill marks, remove them.

Note that, at this stage, you can serve them as Afghani Paneer Tikka. If you want to make gravy, follow the steps given below.
In a deep-bottomed pan, heat oil and butter.
Add cardamom, bay leaves and cloves. Fry them on medium heat for a few seconds.
Add ginger pieces and fry for a minute on medium heat.
Add the rest of the yoghurt mixture. Cover and cook on medium heat for about 5 minutes.
In a serving bowl, put the gravy. Add the grilled paneer pieces. Garnish with fresh coriander leaves and serve.

Method to make Onion Salad:

Slice the onions.
Transfer them to a bowl with ice-cold water.
Remove them after 5 minutes. Drain out the water completely. Add salt, red chilli powder, fresh coriander leaves and lemon juice. Mix well.

Here is the recipe in printable format: