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Afgani paneer recipe | Paneer Afgani recipe

Afgani paneer recipe | Paneer Afgani recipe

blessmyfoodbypayal
Chunks of paneer (indian cottage cheese) dunked in the marination made with yogurt, cream, various spices and herbs. The paneer is then grilled and cooked resulting in a delicious and creamy dish named Afgani paneer
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Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

STEP 1 INGREDIENTS

  • 300 gram paneer/indian cottage cheese (cut into big chunks)
  • 1 tsp black pepper powder
  • Pinch of hing/Asafoetida
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • Salt to taste

STEP 2 INGREDIENTS

  • 1 Cup fresh coriander leaves (with stems)
  • 1/2 cup fresh mint leaves
  • 1 onion
  • 10 cashews (soaked for 10-15 minutes)
  • 2 green chilies
  • 1 inch piece of ginger
  • 3-4 garlic cloves
  • 2-3 tbsp water

STEP 3 INGREDIENTS

  • 1 cup curd/yoghurt
  • 3/4 cup fresh cream or malai
  • 1 tsp chaat masala
  • 1/2 tsp kasuri methi
  • Salt to taste
  • 1/2 tsp garam masala
  • 1 tsp roasted cumin powder
  • Paste of step 2 ingredients
  • Paneer marinated in step 1 ingredients

STEP 4 INGREDIENTS

  • Paneer marinated in step 3 ingredients
  • Oil for grilling paneer

STEP 5 INGREDIENTS

  • 1 tbsp oil
  • 1 tbsp butter
  • 1 bay leaf
  • 3 cloves
  • 1 black cardamom
  • Small piece of cinnamon
  • 1 green chilli
  • Few juliennes of ginger
  • Paneer grilled at step no. 4
  • Paste in which paneer was marinated at step no. 3
  • Few coriander leaves for garnish

Instructions
 

STEP 1 PROCESS

  • Take a bowl and mix 1 tsp black pepper powder, pinch of hing/Asafoetida, 1 tbsp ginger garlic paste, 1 tbsp lemon juice, salt to taste and 1 tbsp oil.
  • Add 300 gram paneer (cut into big chunks).
  • Give them a good mix, but gently so that all spices get coated to paneer.
  • Keep aside for 10 minutes.

STEP 2 PROCESS

  • Take a grinder jar and add 1 Cup fresh coriander leaves (with stems), 1/2 cup fresh mint leaves, 1 onion, 10 cashews (soaked for 10-15 minutes), 2 green chilies, 1 inch piece of ginger, 3-4 garlic cloves and 2-3 tbsp water.
  • Blitz to make a fine paste.

STEP 3 PROCESS

  • Take a bowl and add the paste made at step no. 2 process.
  • Then add 1 cup curd/yoghurt and 3/4 cup fresh cream or malai.
  • Give them a good mix.
  • Now add 1 tsp chaat masala,1/2 tsp kasuri methi, salt to taste, 1/2 tsp garam masala and 1 tsp roasted cumin powder.
  • Mix well.
  • Now take the paneer which was marinated in step 1 and coat each piece in the paste made in step no. 3.
  • Keep on arranging each piece of coated paneer in a plate.
  • Don't think what will happen to the remaining paste. It's going to be used later.

STEP 4 PROCESS

  • Heat a grill pan and apply oil on it. If you don't have a grill pan, you can use normal tawa as well.
  • Grill each slice of paneer from both the sides till the golden grilled marks are achieved.
  • Take them out in a plate. This is our Afgani Paneer tikka. You can eat the paneer at this stage after sprinkling some chaat masala. But as we are making a sabzi, we will proceed ahead.

STEP 5 PROCESS

  • Add 1 tbsp oil and 1 tbsp butter in a pan.
  • When butter melts, add 1 bay leaf, 3 cloves, 1 black cardamom, small piece of cinnamon, 1 green chilli and few juliennes of ginger.
  • Saute till ginger begins to turn brown.
  • Add the paste in which paneer was marinated at step no 3.
  • Cook for 10 minutes on low to medium heat. You may add little water if you feel that the paste is too thick.
  • Then add grilled paneer and mix.
  • Simmer for 2-3 minutes.
  • Lastly sprinkle some fresh coriander leaves.
  • Afgani paneer is ready.
Keyword afgani paneer, paneer afgani