The beloved Paneer holds a special place in the hearts (and plates!) of food enthusiasts across the globe. Among its many delicacies, Afghani Paneer stands out for its understated luxurious and comforting feel. This culinary delight offers a perfect blend of melt-in-mouth chunks of paneer, the richness of creamy textures and the subtlety of spices. Whether you’re hosting a party or treating yourself to a gourmet meal, this dish promises to elevate any dining experience.
Here’s how you can recreate restaurant-style Afghani Paneer at home.
Ingredients
- Paneer
- Curd
- Onions
- Green chillies
- Salt
- Turmeric powder
- Red chilli powder
- Coriander powder
- Cumin powder
- Black pepper powder
- Garam masala powder
- Coriander leaves
- Dried fenugreek leaves
- Bay leaves
- Cinnamon
- Green Cardamom
- Cumin seeds
- Clove
- Ginger-garlic paste
- Oil
- Water
- Ghee
Instructions
- Marinate the Paneer
- In a bowl, mix ginger-garlic paste (1 TSP), black pepper powder (1 TSP), chopped coriander leaves, oil (1 TSP), and salt (1 TSP).
- Add paneer cubes (400-500 grams) to the mixture and coat them evenly.
- Cover the bowl and set it aside for at least 20 minutes.
- Cook the Paneer
- Heat a non-stick pan and lightly grease it with oil.
- Place the marinated paneer cubes on the pan and cook them over medium heat, turning occasionally until they are lightly golden on all sides. Once done, set them aside.
- Prepare the Gravy
- In a pan, heat oil (2 TSP).
- Add 3-4 sliced onions, 3 slit green chillies, and ginger-garlic paste (2-3 TSP). Sauté for 5 minutes, until the onions turn translucent. (Do not let them turn golden brown).
- Add a pinch of salt and some chopped coriander leaves.
- Turn off the flame and let this mixture cool.
- Transfer it to a blender, add thick curd (2 TBSP) and blend into a smooth paste. The paste will have a slightly greenish tint from the coriander leaves.
- To the paste, add salt (1 TSP), turmeric powder (¼ TSP), red chili powder (1 TSP), coriander powder (1 TSP), and cumin powder (1 TSP). Add a little water to adjust the consistency and mix well. This will form the base for the gravy.
- Heat oil (1 TBSP) and ghee (1 TBSP) in a wide pan/wok.
- Keeping flame on low, toss in 1-2 bay leaves, 1-2 cinnamon sticks, 2-4 green cardamom pods, 4-5 cloves, and cumin seeds (1 TSP).
- Add the prepared paste to the pan/wok and stir.
- Cover and cook for 10-15 minutes, until the raw smell disappears and the oil begins to separate from the gravy.
- Combine the Paneer and Gravy
- Add the roasted paneer cubes into the gravy and gently mix to coat them.
- Add garam masala (½ TSP), some dried fenugreek leaves, and chopped coriander leaves. Stir everything together.
- Cover the pan/wok and cook on low flame for 5-10 minutes, allowing the flavors to meld together.
- Taste and adjust salt and spices, as per your preference. Serve hot.
Serving Suggestions
- Afghani Paneer pairs beautifully with naan, tandoori roti, or jeera rice.
- Garnish it with a drizzle of cream before serving.
- Smoky flavor lovers can introduce a coal-smoking technique (dhungar method) before serving.
Why You’ll Love This Recipe
Afghani Paneer has earned a special spot on menus for its velvety texture, delicately spiced and aromatic gravy, and of course, the irresistible paneer. Whether you’re hosting a party or treating yourself, this dish strikes the ideal balance between indulgence and elegance. A beautiful fusion of various Asian flavors and traditions, it promises to delight the taste buds with every bite, especially if you’re a fan of paneer.
Simple to make yet sure to impress, it makes everyone savor both the moment and the dish. Get ready to add a cheesy twist and a touch of restaurant-style magic to your home-cooked meals and feasts.
