Creamy Restaurant-Style Afghani PaneerVeg
Indulge in this Creamy Restaurant-Style Afghani Paneer, a perfect dish for those who love mild, flavorful, and rich curries. This guide shows you how to marinate soft paneer cubes in a spiced blend, roast them to perfection, and simmer them in a velvety, smooth gravy made with onions, garlic, and curd. It is an ideal, beginner-friendly side dish that pairs wonderfully with warm chapathis, naan, or jeera rice. Elevate your dinner table with this simple, luxurious, and truly delicious meal.
Ingredients
Paneer Marinade:
400 piece Paneer
1 tbsp Salt
1 tbsp Pepper
1 tbsp Ginger-Garlic Paste
2 tbsp Oil
Coriander leaves: A small bunch, freshly chopped
Masala Base (Puree):
2 tbsp Oil
3 medium Onion
3 Green Garlic Cloves
pinch Salt
Coriander leaves: A small handful
2 tbsp Curd
Gravy Spices:
2 tbsp Salt
Final Tempering and Finishing:
1 tbsp Oil
1 tbsp Clarified Butter (Ghee)
Whole spices: Bay leaf, cinnamon, cardamom, cloves
1 tbsp Cumin Seeds
1 tbsp Garam masala Powder (Hot Spices)
Kasuri methi: A small amount (crushed)
Coriander leaves: A small amount, chopped for garnish
Instructions
1
Combine 400g of fresh paneer pieces with salt, pepper, fresh ginger garlic paste, a teaspoon of oil, and freshly chopped coriander leaves. Mix well to coat the paneer and let it marinate for 15 minutes.
2
Heat oil in a pan and sauté roughly sliced onions, garlic cloves, a piece of ginger, and green chilies until the onions turn translucent and slightly golden. Add a pinch of salt and some coriander leaves, then remove from heat and let the mixture cool completely.
3
Once cooled, transfer the onion mixture to a mixer jar, add 2 tablespoons of curd, and grind into a smooth, fine paste.
4
Transfer the ground paste to a bowl and stir in salt, turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Dilute the mixture with a little water.
5
Heat 2 tablespoons of oil in a pan. Place the marinated paneer pieces in and roast them on all sides until they are beautifully browned. Remove and set aside.
6
In a wide kadai, heat 1 tablespoon of oil and 1 tablespoon of ghee. Add bay leaf, cinnamon, cardamom, cloves, and cumin seeds. Once they roast lightly, pour in the diluted masala puree.
7
Cook the masala mixture on medium-low heat for about 10 minutes until the oil separates and the raw smell disappears.
8
Gently add the roasted paneer pieces into the gravy and mix well. Finish by adding garam masala powder, crushed kasuri methi, and fresh coriander leaves. Let it simmer on low heat for 5 minutes before serving.
Nutrition Facts
4 servings per recipe
