Afghani Paneer | Paneer Recipes | Paneer Curry | Side dish For Chapathi | Paneer Gravy Recipe

paneer

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu is lower in calories and suitable for vegans.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk offers creaminess with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides protein with a similar tang.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños are milder and easier to find.

Cut paneer into big pieces.

Marinate paneer with salt, pepper, ginger garlic paste, oil, and coriander leaves for 15 minutes.

Heat 2 tsp of oil in a pan and sauté 3 sliced onions, 6 cloves of garlic, 1 piece of chopped ginger, and 3 chopped green chilies until onions are translucent, about 5 minutes.

Transfer the sautéed ingredients to a plate to cool, then blend with 2 tbsp of curd to make a paste.

In the same pan, add 2 tbsp of oil and fry the marinated paneer until roasted on all sides, then remove and set aside.

Add 1 tbsp of oil and 1 tbsp of ghee to the pan, then add whole spices (bay leaf, cinnamon, cardamom, cloves, and cumin seeds) and roast lightly.

Add the diluted masala puree to the pan and cook for 10 minutes on medium-low heat until the raw smell goes away.

Add the roasted paneer pieces to the gravy, followed by 1/2 tsp of garam masala powder, crushed kasuri methi, and chopped coriander leaves, then simmer for 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens