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Home Dish Paneer Afghani

Paneer Afghani

Name: How to cook Paneer Afghani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Paneer Afghani

#PPC #paneer Paneer Afghani is a rich and fragrant dish made with paneer ( Indian Cottage Cheese),yogurt, thick cream,cashewnuts, some essential spices and cooked in a cilantro based green gravy. Made with simple ingredients, this protein rich and flavourful curry is a perfect side dish for a special weekend dinner or some festive occasions or parties. The addition of fresh coriander leaves adds a herby punch and fragrant taste.The pale green coloured gravy is creamy, rich and full of fresh cilantro flavors. This delicious Paneer Afghani is best served with pulao, garlic butter naan, tandoori roti or any other Indian flatbread.

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

400 gms

paneer cut into 1.5 inch thick strips

1 tbsp

ginger garlic paste

2 tbsp

oil

1/4

th tsp salt

1 tsp

black pepper powder

1/4

th tsp hing (asafoetida)

onions sliced

1 inch

ginger sliced

5-6

garlic cloves

1 cup

coriander leaves (cilantro) roughly chopped with stems

10-12

cashewnuts + 1 tbsp raisins

1 tbsp

melon seeds

green chillies

1/2 cup

yogurt, whisked

1 tbsp

heavy cream or malai

1 tsp

coriander powder

1 tsp

korma masala

1/4

th tsp turmeric powder

1/2 tsp

garam masala powder

1 tsp

Kasoori Methi (dried fenugreek leaves)

As required

salt

pinch of

sugar

1 cup

water or as needed

1 tsp

butter

2 tsp

ghee (clarified butter)

1/4th tsp

cumin seeds

green cardamoms, 1/2 inch cinnamon stick, 4-5 cloves

1 tbsp

coriander chopped

Cooking instructions

* Step 1

Cut paneer into thick slices.Marinate with ginger garlic paste, little salt, hing, black pepper powder and 1 tbsp oil.Set aside for 20 minutes.Make a paste of melon seeds, cashewnuts, yogurt,thick cream and raisins.

* Step 2

Heat 1 tbsp oil in a wok or pan.Add onion,chopped ginger and garlic and saute them till onions are translucent. Set aside to cool.Take a blender jar/ grinder and make a smooth paste of cilantro,cooked onion,ginger and garlic along with green chilli and 1/2 cup water.

* Step 3

Heat 1 tbsp oil in a wide non-stick pan or grill pan.Add marinated paneer in a single layer and roast on medium high heat until charred and cooked on both sides.Transfer roasted paneer in a plate and set aside.

* Step 4

Heat 1 tbsp more oil to the remaining oil and 1 tsp butter.Sprinkle cumin seeds and half crushed whole garam masalas and saute till fragrant.Then add the green paste,salt and pinch of sugar to taste and mix well. Also add the cashewnut yogurt paste drizzling 1 tsp ghee.Add kasoori methi, Kashmiri Red Chilli Powder,coriander powder, Korma Masala and turmeric powder. Saute few minutes till oil floats on top.

* Step 5

Add a cup of warm water and cook on low to medium heat stirring occasionally until it reaches the desired consistency. Sprinkle chopped coriander leaves and mix well.Transfer the pale green gravy to a serving bowl.Top with the roasted paneer pieces and drizzle 1 tsp ghee.Garnish with chaat masala and chopped coriander leaves.Serve hot with pulao, naan,tandoori roti or any other Indian flatbread.