Paneer Afghani

Updated at: Sun, 03 Sep 2023 16:29:03 GMT

Step 1

For Paste 1 ½ tbsp Oil, 3-4 Green chillies, 1 inch Ginger slice, 2-4 Garlic cloves roughly chopped, 1 tbsp Oil 3 medium White onion sliced. Salt to taste, ¼ cup Coriander leaves, 3 tbsp curd beaten. Procedure In a pan, add oil, once it’s hot, add green chillies, ginger, garlic cloves, coriander leaves and saute for 2 to 3 minutes don't saute until brown. Transfer it to a bowl and keep aside. In the same pan add oil, once it’s hot, add white onions, salt to taste, coriander leaves and saute until onions are translucent. Transfer it to the same bowl. Add curd, transfer it to a grinder jar and make a smooth paste. Keep it aside for further use.

Step 2

Curd mixture. Prepared Paste in step 1, ½ cup Curd beaten, 1 tbsp Coriander powder, ½ tsp Turmeric powder, ½ tsp Garam masala, a pinch of cumin powder. PROCEDURE. In a bowl, add prepared paste, curd, coriander powder, turmeric powder, garam masala, a pinch of cumin powder and mix it well.

Step 3

Paneer Marination 400 gms Paneer, cut into long cubes, 1 tbsp Oil, ½ tsp black peppercorns crushed, a pinch of asafoetida, ½ tsp Ginger Garlic paste (optional), ½ tbsp Tender coriander stem PROCEDURE. In a bowl, add paneer, oil, crushed black peppercorns, a pinch of asafoetida, ginger garlic paste, salt to taste, tender coriander stem and marinate it well

Step 4

Sauteing Paneer 1 tsp Oil, Marinated Paneer. Procedure, In a pan, add oil, once it’s hot, add marinated paneer and sear it until golden brown in color. Keep it aside for further use

Step 5

Paneer Afghani 1 tbsp Oil, 1 tbsp Ghee, 2 Bay leaf, ½ inch Cinnamon stick. Prepared Curd Mixture, ¼ cup Water. Procedure, In a handi or lagan, add oil, ghee, once it’s hot, add bay leaf, cinnamon stick and let it splutter well. Add prepared curd mixture and saute it well for a while. If mixture dries up the add water as required and cook until the desired consistency. Transfer it to a serving dish, add a pinch of dry fenugreek leaves, place the seared paneer and garnish it with coriander sprig. Serve hot with roti

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