Step 1

Heat 2 Tbsp oil in a pan over medium heat. Add 3-4 sliced onions and sauté until golden brown. Add 6-7 minced garlic cloves, ½ chopped ginger, 3-4 slit green chilies, and 1 tsp salt. Continue to sauté until the raw aroma of garlic disappears. Add ½ cup coriander leaves and a little water. Transfer the mixture to a blender and blend into a smooth paste. Set aside.

Step 2

In a bowl, combine 1 cup curd, 1 tsp coriander powder, ½ tsp jeera powder, ¼ tsp turmeric powder, and ½ tsp garam masala. Whisk until well combined. Set aside.

Step 3

Cut 250 gms of paneer into cubes. Season with ½ tsp salt, a pinch of garam masala, and ½ tsp crushed black pepper. In a bowl, mix 1 tbsp ginger-garlic paste, a pinch of hing, ½ tsp turmeric powder, 3 tbsp curd, and 1 tbsp fresh cream to form a marinade. Coat the paneer cubes with the marinade and let sit for 15-20 minutes. Heat 1 tbsp oil in a pan and shallow fry the marinated paneer cubes until golden brown. Set aside.

Step 4

Heat 1 tsp oil and 1 tsp ghee in a heavy-bottomed pan. Add 1 bay leaf, 2 green cardamom pods, ½ cinnamon stick, 4-5 cloves, and 7-8 black peppercorns. Sauté until fragrant. Add the prepared Afghani paneer paste and sauté until aromatic. Gradually add the curd mixture, stirring continuously. Cook on low heat until the mixture thickens slightly.

Step 5

Stir in ¼ cup cashew paste and cook until the gravy is rich and thick. Adjust consistency with water if needed. Add the shallow-fried paneer cubes and simmer for a few minutes. Finish by stirring in 2 tbsp fresh cream.