Afgani Paneer Curry
- Total Time: 30 mins.
- Yield: 4 1x
Description
Afghani Paneer curry is a nutritious creamy paneer dish, packed with the goodness of paneer (protein), cashew nuts, curd and cream. This dish is known for its rich, thick and silky aromatic gravy that is white in colour. This dish derives its taste from the marinade, without using too much cream, only cashew nuts and curd form the main base of the gravy.
Ingredients
For the Paneer Marination
- 300 grams paneer cubes
- 1 teaspoon salt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 cup coriander leaves
- ½ cup mint leaves
- 1 onion sliced
- 2–3 green chillies
- 8–10 pieces cashew nuts (soaked)
- 2 cheese slices
- 1 tablespoon ginger-garlic paste
- 1 cup curd
- ¾ cup fresh cream
- Salt to taste
- 1 teaspoon black pepper powder
- ½ teaspoon dried kasoori methi
- 1 teaspoon chaat masala
- ½ teaspoon garam masala
- 1 teaspoon roasted cumin powder
- ¼ cup water
For the Curry
- 1 tablespoon oil
- 1 tablespoon butter
- 1 bay leaf
- 1 black cardamom
- 5 cloves
- 1 cinnamon
- 1 green chilli slit
- 1 teaspoon ginger chopped
Garnish
- Coriander leaves
- Masala onions
Instructions
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First, soak cashew nuts in warm water for at least 15 minutes.
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Cut the paneer into 2 inches large square cubes approx.
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Add the paneer cubes in a large mixing bowl and put salt, ginger- garlic paste, and lemon juice.
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Gently toss to coat all the paneer pieces well and leave aside for at least 10 minutes.
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Now in a grinder jar put coriander leaves, mint leaves, onion, green chillies, soaked cashews, cheese slice, ginger-garlic paste with ¼ cup water.
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Then make a thick smooth paste.
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In a large bowl, add the paste along with beaten curd and cream.
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To this add salt, black pepper, kasoori methi, chaat masala, garam masala and roasted cumin powder.
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Mix everything well and marinate the cottage cheese cubes in this mix and gently toss.
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Heat oil on a grill pan, cook the paneer pieces (leaving the masala mix marinade) and stir fry carefully on high flame till golden brown from both sides. Once done, set aside.
For the curry
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Take another pan, heat some butter and oil.
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Add bay leaf, cardamom, cloves, cinnamon, and chopped ginger.
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Now pour the marinade mixture into the pan.
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Continue stirring and cook on low heat till you get a thick but medium flowing curry. Add water as per your desired consistency of the gravy.
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Add the paneer cubes to the pan and cook for 2 to 3 minutes.
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Adjust the seasoning and consistency of the gravy.
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Afghani paneer is now ready
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Switch off the heat and serve with some fresh coriander leaves.
Notes
- If you had stored the paneer in water overnight, with a kitchen towel or a tissue dab the paneer gently to get rid of any extra moisture.
- Do not over-fry the cottage cheese cubes, just sieve them out of oil once they turn light golden, otherwise they will become chewy or rubbery.
- Adjust the thickness of the gravy by adding more water or milk to it by taking care that the masala does not brown.
- Additionally, for smoking the curry you can take a piece of coal and place it on low heat, turning it around after a few minutes for even heating, then carefully place the hot coal piece in the bowl and place over the curry. Drizzle half a teaspoon of melted ghee over the coal piece and quickly cover the pan with a lid in place. Allow the curry to smoke for no more than three minutes.
- Prep Time: 15 mins.
- Cook Time: 15 mins.
- Category: Main course
- Cuisine: Indian
