Homemade Afghani Paneer Recipe
Course : Main
Cuisine: Indian
Servings: 4-5 pax
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients For Gravy:
1 small bunch coriander (dhania) leaves
3 sliced onions
6-7 small green chillies
1 inch chopped ginger
5-6 garlic pods
8-10 kaju ( cashewnuts)
3/4 cup curds ( yogurt)
1/4 tsp turmeric powder
2 tbsp coriander powder
1 tbsp jeera ( cumin ) powder
1/2 tbsp garam masala
2 tbsp kasuri methi ( dried fenugreek)
salt as per taste
Paneer Marination:
500 gms paneer cubes
1 tbsp garlic & ginger paste
1/4 tsp asefodita (hing)
1/4 tsp salt
Method:
In a pan heat 1 tbsp oil and cook the sliced onions, ginger, garlic and green chillies for about 2-3 minutes or till soft. Remove in a plate and allow it to cool. Clean , wash and roughly chop the coriander leaves.
In a grinder jar add the coriander leaves, cooked ginger, garlic, onions and green chillies.Make a fine paste then remove in a vessel and keep aside for future use.
In a bowl add the curds and all the dry spices that is coriander powder, turmeric, jeera powder, garam masala, kasuri methi and salt.Give it a good mix and keep aside.
Mix the ginger garlic paste, salt and asefodita. Smear the mixture on each paneer cube and allow it to rest for 10 minutes.
Heat a non stick pan sprinkle some oil on it then place one by one the paneer cubes and cook on high flame for a minute then flip and cook on the other side too till golden brown in colour. Remove in a plate and keep aside.
In a kadai heat 2 tbsp ghee or oil then cook the coriander paste till oil is seen on the sides.
Switch off the gas then add the curd mixture and mix well. Again switch on the gas and cook on low flame stirring continuously so that the masala does not curdle. Add 1 cup water then cover and simmer for 5-10 minutes till drops of ghee/oil is seen on the sides.
Add the paneer cubes and cook again for 1-2 minutes.
Remove in a serving dish and serve with butter naan, puri or bread kulcha.
Happy Cooking !!!
