Paneer Afghani

Paneer Afghani Curry is a rich, classic, and flavorful side dish made with paneer, yogurt, cashews, and a green gravy. Perfect side dish.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-afghani/

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RECIPE INGREDIENTS

» For the first marination

• 400 grams paneer, cut into long stripes
• 2 teaspoons ginger-garlic paste
• 1 tablespoon oil
• 1/4 teaspoon salt, or to taste
• Pinch of asafetida (hing)
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped coriander leaves

» For second marination and gravy

• 1 1/2 tablespoons oil
• 1 large green chili
• 1-inch ginger piece, sliced
• 3 garlic cloves, roughly chopped
• 1 large onion, sliced
• A bunch of fresh coriander leaves
• 1/4 cup cashew nuts, soaked in 1/4 cup water
• 1/3 cup fresh cream
• 1 cup yogurt, whisked
• 1 tablespoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• Salt, as needed
• 1 cup water, or as needed

» For Sauteing Paneer

• 1 tablespoon oil
• 2 teaspoon green paste
• Marinated Paneer

» For Paneer Afghani Gravy

• 1 tablespoon oil/ghee
• 1 tablespoon butter
• 2 bay leaves
• ½ inch cinnamon stick
• 2 green cardamom pods
• 4-5 cloves
• 1 teaspoon, ginger chopped
• Prepared green curd mixture
• 3/4 teaspoon garam masala powder
• 1 tablespoon chopped coriander leaves

» For serving

• Prepared green gravy
• Roasted paneer
• 1 tablespoon fresh cream
• 1 tablespoon chopped coriander leaves
• 1-2 tablespoons grated paneer

RECIPE INSTRUCTIONS

» Marinate Paneer

1. Cut the paneer into small stripes or cubes and set aside. To marinate the paneer cheese, add oil, salt, black pepper, ginger garlic paste, chopped coriander leaves, and asafetida. Shake or mix to coat the paneer with marinade. Marinate for at least 15 minutes.

» Make Green Paste

1. To make green paste, heat 1 tablespoon of oil in a pan over medium heat. Once hot, add ginger, garlic, green chili, and sauté for a few seconds. Then add sliced onions and sauté for 2-3 minutes. Add coriander leaves and sauté for a few seconds. Then turn off the heat and cook for 1 minute. Keep it aside to cool.
2. Once cooled, add soaked cashews, fried onion, ginger, garlic and coriander mixture and water to a blender. Blend to make smooth paste.
3. Transfer the paste to a mixing bowl. Add 1/2 cup of water, 1/3 cup fresh cream, 1 cup yogurt, coriander powder, turmeric powder, cumin powder, Kasuri methi, and salt to taste. Whisk well until combined. Keep it aside.

» Second Marination

1. Add 2 teaspoons of green paste to paneer and mix well. Keep it aside for 5 minutes to marinate.

» Roast Paneer

1. Heat 1 tablespoon of oil in a wide non-stick pan. Add marinated paneer to the pan in a single layer and roast on medium-high heat until charred and cooked. Flip the paneer pieces and cook from other side until cooked. Transfer cooked paneer to a plate and set it aside.

» How to make Paneer Afghani

1. Heat 1 tablespoon of oil and 1 tablespoon of butter in the same pan. Then add bay leaves, cinnamon sticks, green cardamom, and cloves. Sauté for a few seconds or until fragrant.
2. Add in the chopped ginger and sauté for 30 seconds. Then add green paste and mix well. Add garam masala powder and mix again. At this point you can add consistency. Let it come to a boil and cover the pan with the lid.
3. Cook on low heat for 10-12 minutes or until it reaches the desired consistency, while stirring occasionally. Add coriander leaves and mix well.
4. Transfer the green gravy to a bowl. Top with grated paneer, fresh cream, chopped coriander leaves and paneer pieces. Serve hot with naan or rice.

RECIPE NOTES

1. To get the best texture and flavor of this curry, it is advised to add the roasted paneer only at the time of serving. Also, make sure to serve this curry hot and fresh as it tastes best when served fresh.
2. It is important to marinate the paneer before roasting and adding it to the gravy. The marination gives it such a nice flavor of ginger-garlic paste and spices.