5 April, 2023
PANEER AFGHANI RECIPE
Have you ever tried this Paneer Afghani recipe before?
The delightful color of the gravy in Paneer Afghani comes from the addition of Coriander leaves paste to the curd mixture.
Best accompanied with any kind of bread, Naan or Paranthas.
This recipe is called Afghani but it actually has no relation to Afghanistan. Neither Chicken Afghani nor Paneer Afghani recipe was invented in Afghanistan. It was invented in Indian restaurants only.
Here is the detailed recipe.
PANEER AFGHANI RECIPE:
| Preparation Time | CookingTime | Serves |
|---|---|---|
| 20 minutes | 20 minutes | 2-4 |
INGREDIENTS:
| For Paneer Marination | For Green Paste | For Curd Mixture | Whole Spices |
|---|---|---|---|
| 400 grams Paneer | 1 inch Ginger | 1 cup Curd (Beaten) | 2 Bay Leaves |
| 1 tsp Oil | 3-4 Green Chillies | 1 tsp Coriander Powder | 1 Cinnamon Stick |
| ½ tsp Black Pepper Powder | 1 cup Coriander Leaves | ½ tsp Turmeric Powder | 3-4 Cloves |
| A pinch of Asafoetida (Heeng) | 3 Sliced White Onions (medium size) | ½ tsp Garam Masala | 2 Green Cardamom |
| ½ tsp Ginger Paste | 1 tsp Oil | A Pinch of Cumin Powder | |
| ½ tsp Coriander Stems (Chopped) | Salt To Taste | ||
| 3 tsp Curd or ¼ cup Water |
METHOD:
1. For Paneer Marination:
Let’s start with Paneer Marination.
- Cut the Paneer into cubes.
- In a bowl, make a mixture of Black Pepper Powder, Asafoetida, Ginger Paste, chopped Coriander Stems and Oil. Mix it well.
- Add Paneer cubes to this mixture.
- Coat the Paneer cubes with the mixture and leave it for marination for 15 to 20 minutes.
2. For Green Paste:
- Heat oil in a pan.
- Saute sliced Ginger and Green Chillies in it for 1 minute.
- Add sliced Onions and sauté until onions turn translucent. (White onions keep the flavors mild and enhance the color. But if you don’t have white onions then red onions can be used.)
- Don’t overcook the onions. Sauté it just to get rid of the raw flavors.
- Add Salt to Taste, Coriander Leaves and either 3 tsp Curd or ¼ cup Water.
- Blend it to a smooth paste.
3. For Curd Mixture:
- Take a bowl and add curd, Coriander Powder, Turmeric Powder, Garam Masala and Cumin Powder. Whisk it well all.
- Now add Green Paste to this curd mixture.
- Mix it well and keep aside for further use.
4. For Sautéing Paneer:
- Heat oil in a pan and add marinated paneer cubes. Sear it or grill it until golden brown in color.
- Keep it aside for further use.
5. For Paneer Afghani:
- Heat 2 tsp oil in a pan.
- Sauté all the whole spices Bay Leaves, Cinnamon Stick, Cloves, Green Cardamom and let them splutter.
- Now add prepared curd mixture to it and cook it for 3-4 minutes or until oil separates.
- Stir the mixture occasionally. Add water if required to adjust the consistency of gravy.
- Add seared paneer and 1 tsp dried fenugreek leaves.
- For rich texture in the dish, add fresh cream. But this is completely optional.
Our Paneer Afghani is ready to serve.
