Paneer Afghani अफगानी पनीर घर पर restaurant style Afghani Paneer

For Paste

• In a pan, add oil, once it’s hot, add green chillies, ginger, garlic cloves, coriander leaves and sauté 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 sauté 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 sauté 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.