Afghani Paneer Recipe | Restaurant Style Paneer Afghani | होटल जैसा अफगानी पनीर | Chef Sanjyot Keer

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 250-300 grams of paneer into cubes.

Marinate the paneer with salt, a pinch of black pepper, 1 tablespoon of ginger-garlic paste, and 1 teaspoon of lemon juice. Mix lightly.

Heat 1-2 tablespoons of oil in a non-stick pan over medium-high flame.

Add the marinated paneer and cook until golden brown on one side, then flip and cook the other side.

Remove the paneer from the pan and set aside.

In the same pan, heat 1 tablespoon of oil and add whole spices: 3 green cardamoms, 1 bay leaf, 1 black cardamom, 1 cinnamon stick, and a pinch of cumin seeds. Let them crackle.

Add 2 sliced onions, 2 inches of ginger, 12-15 garlic cloves, 3 green chilies, and 15 cashews. Stir and cook on high flame for 1 minute.

Add hot water to cover the ingredients and cover the pan. Cook on medium flame for 4-5 minutes.

Remove the lid and take out the whole spices, leaving the cumin seeds. Let it cool to room temperature.

Transfer the mixture to a mixer jar and add 1 cup fresh yogurt, 8-10 mint leaves, fresh coriander, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala, 1 tablespoon coriander powder, 1/4 teaspoon cumin powder, and 1/2 teaspoon chaat masala. Grind to a fine paste.

In the same pan, heat 1 teaspoon oil and 2 tablespoons butter. Add 1/4 teaspoon asafoetida.

Add the ground gravy base to the pan and cook on high flame until it starts boiling.

Lower the flame and let it simmer for 2-3 minutes. Adjust the consistency with hot water if needed.

Add salt, a pinch of sugar, freshly crushed black pepper, roasted dry fenugreek powder, and the cooked paneer to the gravy. Stir gently and cook for 1-2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens