Recipe for Afghani Paneer
Afghani Paneer is Paneer served in a rich, yoghurt, herbs and cashew-based gravy. It goes well with rotis/paranthas and a spicy onion salad.
Equipment
- Mixing bowl
- Mortar and Pestle
- Mixer grinder
- Grill Pan
- Deep Bottomed Pan
- Knives and Cutting Board
Ingredients
Ingredients to make Afghani Paneer
- 400 gm Paneer
Ingredients for the First Marinade3
- 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
Instructions
- 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. Mix.
- To this, 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 and spice mix and fry them in the pan.
- When you get nice grill marks on the paneer, remove them.
- 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 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 completeley.
- Add salt, red chilli powder, fresh coriander leaves and lemon juice.
- Mix well.