paneer afghani recipe

Meta Description: Discover how to make Afghani Paneer with this easy, step-by-step recipe. Enjoy a creamy, flavorful dish with our authentic Afghani Paneer recipe.

Afghani Paneer

Tbsp oil

onions

garlic cloves

ginger

green chilies

salt

coriander leaves

Water (as required)

curd

coriander powder

½ tsp jeera powder

turmeric powder

½ tsp garam masala

250 gms paneer

garam masala

½ tsp crushed black pepper

tbsp ginger-garlic paste

hing

tbsp curd

tbsp fresh cream

tbsp oil

tsp oil

ghee

bay leaf

green cardamom pods

cinnamon

cloves

black peppercorns

Prepared Afghani paneer paste

Prepared curd mixture

cashew paste

Shallow fried paneer (diced white paneer tikka)

Prepare the Afghani Paneer Paste

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.

Prepare the Curd Mixture

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.

Prepare the White Paneer Tikka

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.

Cook the Afghani Paneer Gravy

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.

Finish the Gravy

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.

https://www.youtube.com/watch?v=TrT-i3vCOa8

Paneer Afghani Curry is a rich, classic, and flavorful side dish made with paneer, yogurt, cashews, and a green gravy. Perfect side dish.

Paneer Afghani Recipe | Afghani Paneer

For the first marination

paneer,

ginger-garlic paste

salt,

asafetida (hing)

black pepper

For second marination and gravy

green chili

ginger piece, sliced

garlic cloves, roughly chopped

onion,

cashew nuts, soaked in 1/4 cup water

fresh cream

yogurt, whisked

cumin powder

Kasuri methi (dried fenugreek leaves)

Salt,

water,

For Sauteing Paneer

green paste

Marinated Paneer

For Paneer Afghani Gravy

oil/ghee

butter

bay leaves

½ inch cinnamon stick

green curd mixture

garam masala powder

For serving

Prepared green gravy

paneer

NOTE: Some ingredients can be replaced

Cut the paneer into small stripes or cubes and set aside. To marinate the paneer cheese, add oil, salt, black pepper, ginger garlic paste, chopped coriander leaves, and asafetida. Shake or mix to coat the paneer with marinade. Marinate for at least 15 minutes. 

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Marinate Paneer

To make green paste, heat 1 tablespoon of oil in a pan over medium heat. Once hot, add ginger, garlic, green chili, and sauté for a few seconds. Then add sliced onions and sauté for 2-3 minutes. Add coriander leaves and sauté for a few seconds. Then turn off the heat and cook for 1 minute. Keep it aside to cool.  

Once cooled, add soaked cashews, fried onion, ginger, garlic and coriander mixture and water to a blender. Blend to make smooth paste. 

Transfer the paste to a mixing bowl. Add 1/2 cup of water, 1/3 cup fresh cream, 1 cup yogurt, coriander powder, turmeric powder, cumin powder, Kasuri methi, and salt to taste. Whisk well until combined. Keep it aside.  

 Make Green Paste

Add 2 teaspoons of green paste to paneer and mix well. Keep it aside for 5 minutes to marinate.  

Second Marination

Heat 1 tablespoon of oil in a wide non-stick pan. Add marinated paneer to the pan in a single layer and roast on medium-high heat until charred and cooked. Flip the paneer pieces and cook from other side until cooked. Transfer cooked paneer to a plate and set it aside. 

Roast Paneer

Heat 1 tablespoon of oil and 1 tablespoon of butter in the same pan. Then add bay leaves, cinnamon sticks, green cardamom, and cloves. Sauté for a few seconds or until fragrant. 

Add in the chopped ginger and sauté for 30 seconds. Then add green paste and mix well. Add garam masala powder and mix again. At this point you can add consistency. Let it come to a boil and cover the pan with the lid. 

Cook on low heat for 10-12 minutes or until it reaches the desired consistency, while stirring occasionally. Add coriander leaves and mix well. 

Transfer the green gravy to a bowl. Top with grated paneer, fresh cream, chopped coriander leaves and paneer pieces. Serve hot with naan or rice.

How to make Paneer Afghani

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Top 2 paneer afghani recipe recipes from across the web

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