Paneer Afghani अफगानी पनीर घर पर restaurant style Afghani Paneer

The simplest dishes are the best and a pleasure to recreate, like this Afghani style Paneer in a simple yet flavour - filled gravy.

35-40 minutes
2-4
Afghani
Paneer Afghani अफगानी पनीर घर पर restaurant style Afghani Paneer Recipe - Ranveer Brar

Ingredients

For Paste

1 ½ tbsp Oil, तेल

3-4 Green chillies, हरी मिर्च

1 inch Ginger, slice, अदरक

2-4 Garlic cloves, roughly chopped, लहसुन

⅓ cup Coriander leaves, धनिया पत्ता

1 tbsp Oil, तेल

3 medium White onion, sliced, सफेद प्याज

Salt to taste, नमक स्वादअनुसार

¼ cup Coriander leaves, धनिया पत्ता

3 tbsp Curd, beaten, दही

 

For Curd Mixture

Prepared Paste, तैयार किया हुआ पेस्ट

½ cup Curd, beaten, दही

1 tbsp Coriander powder, धनिया पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

½ tsp Garam masala, गरम मसाला

A pinch of cumin powder, जीरा पाउडर

 

For Paneer Marination

400 gms Paneer, cut into long cubes, पनीर

1 tbsp Oil, तेल

½ tsp Black peppercorns, crushed, कुटी हुई काली मिर्च

A pinch of asafoetida, हींग

½ tsp Ginger Garlic paste (optional) अदरक लहसुन का पेस्ट

½ tbsp Tender coriander stem, finely chopped, धनिया के डंठल

 

For Paneer Afghani

1 tbsp Oil, तेल

1 tbsp Ghee, घी

2 Bay leaf, तेज पत्ता

½ inch Cinnamon stick, दालचीनी

Prepared Curd Mixture, तैयार किया हुआ दही का मिश्रण

¼ cup Water, पानी

 

For Sauteing Paneer

1 tsp Oil, तेल

Marinated Paneer, मैरिनेटेड  पनीर

 

For Garnish

Prepared Gravy, तैयार की हुई ग्रेवी

A pinch of dry fenugreek leaves, crushed, कसूरी मेथी

Seared Paneer, sliced, तला हुआ पनीर

Coriander sprig, धनिया पत्ता

Process

For Paste

  • In a pan, add oil, once it’s hot, add green chillies, ginger, garlic cloves, coriander leaves and saute well. Transfer it to a bowl and keep aside.
  • In the same pan add oil, once it’s hot, add white onions, salt to taste, coriander leaves and saute until onions are translucent. Transfer it to the same bowl.
  • Add curd, transfer it to a grinder jar and make a smooth paste.
  • Keep it aside for further use.

 

For Curd Mixture

  • In a bowl, add prepared paste, curd, coriander powder, turmeric powder, garam masala, a pinch of cumin powder and mix it well.
  • Keep it aside for further use.

For Paneer Marination

  • In a bowl, add paneer, oil, crushed black peppercorns, a pinch of asafoetida, ginger garlic paste, salt to taste, tender coriander stem and marinate it well.
  • Keep it aside for further use.

 

For Paneer Afghani

  • In a handi or lagan, add oil, ghee, once it’s hot, add bay leaf, cinnamon stick and let it splutter well.
  • Add prepared curd mixture and saute it well for a while.
  • Add water as required and cook until the desired consistency.
  • Transfer it to a serving dish, add a pinch of dry fenugreek leaves, place the seared paneer and garnish it with coriander sprig.
  • Serve hot with roti.

 

For Sauteing Paneer

  • In a pan, add oil, once it’s hot, add marinated paneer and sear it until golden brown in color.
  • Keep it aside for further use.

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